Repository logo
 
Publication

Nanostructures of whey proteins for encapsulation of food ingredients

2019Book part Restricted access
Simple item page
dc.contributor.authorRamos, Oscar L.
dc.contributor.authorPereira, Ricardo N.
dc.contributor.authorSimões, Lívia S.
dc.contributor.authorMadalena, Daniel A.
dc.contributor.authorRodrigues, Rui M.
dc.contributor.authorTeixeira, José A.
dc.contributor.authorVicente, António A.
dc.date.accessioned2019-10-22T14:29:06Z
dc.date.available2019-10-22T14:29:06Z
dc.date.issued2019
dc.description.abstractThe most current and high-level research is being taken on the use of nanoscience and nanotechnology due to its varied application in numerous fields of science. Food nanotechnology, and in particular, the development and application of bio-based nanostructures are an emerging area having a high potential to engender new products and processes in the food industry. This chapter intends to discuss whey protein-based nanostructured systems (i.e., whey protein isolate, whey protein concentrate, β-lactoglobulin, and α-lactalbumin) for encapsulation of food ingredients. These protein nanostructures have unique properties, such as a high nutritional value, GRAS nature, gelling capability, and can be easily prepared and controlled. They have also the ability to conjugate a large variety of food ingredients (e.g., antioxidants, vitamins, minerals, flavors, and odors) via amino groups or ionic and hydrophobic interactions. This behavior will prevent the degradation of sensitive bioactives, while permitting a site-specific action and controlled delivery rate due to the swelling behavior of the gel in reaction to external and physical stimuli such as temperature, enzymes, pH, or ionic strength), thus contributing to an improved bioavailability of such ingredients. The potential of whey protein nanostructures for encapsulation and controlled delivery of food ingredients will be addressed in a critical manner in this chapter. Moreover, various techniques used for their nanoencapsulation and evaluation of their stability during storage will also be discussed. The behavior and bioavailability of whey nanostructures and their associated/encapsulated food ingredients will be discussed using insights from in vitro and in vivo gastrointestinal systems together with potential cytotoxicity, cellular uptake, and allergenicity via in vitro cell lines. Finally, examples of such nanostructures applied in food matrices will be described, as well as the main challenges for their commercial use.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRamos, O.L., Pereira, R.N., Simões, L.S., Madalena, D.A., Rodrigues, R.M., Teixeira, J.A., Vicente, A.A. (2019). Nanostructures of whey proteins for encapsulation of food ingredients. In S. Jafari (ed.), Biopolymer Nanostructures for Food Encapsulation Purposes. (pp. 69-100). Cambridge: Academic Presspt_PT
dc.identifier.doi10.1016/B978-0-12-815663-6.00003-3pt_PT
dc.identifier.eid85093491216
dc.identifier.isbn9780128156636
dc.identifier.urihttp://hdl.handle.net/10400.14/28487
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.subjectWhey proteinspt_PT
dc.subjectNanostructured systemspt_PT
dc.subjectNanohydrogelspt_PT
dc.subjectFood ingredientspt_PT
dc.subjectAggregationpt_PT
dc.subjectMolecular interactionspt_PT
dc.subjectFood applicationspt_PT
dc.subjectCharacterization techniquespt_PT
dc.subjectBioaccessibility and bioavailabilitypt_PT
dc.titleNanostructures of whey proteins for encapsulation of food ingredientspt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.titleBiopolymer Nanostructures for Food Encapsulation Purposespt_PT
person.familyNameRamos
person.familyNamePereira
person.familyNameSimões
person.familyNameMadalena
person.familyNameRodrigues
person.familyNameTeixeira
person.familyNameVicente
person.givenNameOscar
person.givenNameRicardo Nuno
person.givenNameLivia
person.givenNameDaniel
person.givenNameRui
person.givenNameJosé
person.givenNameAntónio
person.identifier175018
person.identifier.ciencia-id5C19-49E0-96EF
person.identifier.ciencia-id5E1B-84B1-CD7D
person.identifier.ciencia-id9F19-35E8-81DC
person.identifier.ciencia-id5A1B-F3E7-65FE
person.identifier.ciencia-idB112-A77C-62CC
person.identifier.orcid0000-0002-7627-189X
person.identifier.orcid0000-0003-1553-9693
person.identifier.orcid0000-0002-9083-8709
person.identifier.orcid0000-0001-8656-9158
person.identifier.orcid0000-0002-4416-0220
person.identifier.orcid0000-0002-4918-3704
person.identifier.orcid0000-0003-3593-8878
person.identifier.ridM-3981-2013
person.identifier.ridO-6033-2015
person.identifier.ridA-6268-2012
person.identifier.ridH-1555-2013
person.identifier.scopus-author-id54889028400
person.identifier.scopus-author-id25522198400
person.identifier.scopus-author-id57193858057
person.identifier.scopus-author-id57148610300
person.identifier.scopus-author-id56396104800
person.identifier.scopus-author-id13402823200
person.identifier.scopus-author-id7005820757
rcaap.rightsrestrictedAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication963e34eb-0799-48e9-ad87-c231a69c378d
relation.isAuthorOfPublication01385200-99b8-4f57-80c9-27c21899c21a
relation.isAuthorOfPublicationde500504-c78c-45ae-9e6b-a4e3066d7eda
relation.isAuthorOfPublication0405a97d-30c5-4146-9b8e-2a0070b3c9e7
relation.isAuthorOfPublicationc829eb72-6069-45cc-a8eb-0ba40e9785c7
relation.isAuthorOfPublication9662078c-5f2c-4ea9-8037-0165b5e0cf5a
relation.isAuthorOfPublication1f961d74-053d-4db3-a2f9-14bf3650aed2
relation.isAuthorOfPublication.latestForDiscovery01385200-99b8-4f57-80c9-27c21899c21a

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
26760944.pdf
Size:
651.67 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Livros e Partes de Livros / Books and Books Parts