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Protein-Based Nanostructures for Food Applications

1
International Iberian Nanotechnology Laboratory, Department of Life Sciences, Av. Mestre José Veiga s/n, 4715-330 Braga, Portugal
2
CEB, Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
*
Author to whom correspondence should be addressed.
Received: 2 November 2018 / Revised: 13 February 2019 / Accepted: 14 February 2019 / Published: 22 February 2019
(This article belongs to the Special Issue Gels Prepared with Food Materials)
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Abstract

Proteins are receiving significant attention for the production of structures for the encapsulation of active compounds, aimed at their use in food products. Proteins are one of the most used biomaterials in the food industry due to their nutritional value, non-toxicity, biodegradability, and ability to create new textures, in particular, their ability to form gel particles that can go from macro- to nanoscale. This review points out the different techniques to obtain protein-based nanostructures and their use to encapsulate and release bioactive compounds, while also presenting some examples of food grade proteins, the mechanism of formation of the nanostructures, and the behavior under different conditions, such as in the gastrointestinal tract. View Full-Text
Keywords: nanohydrogel; nanotechnology; bio-based materials; biopolymers; encapsulation nanohydrogel; nanotechnology; bio-based materials; biopolymers; encapsulation
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Bourbon, A.I.; Pereira, R.N.; Pastrana, L.M.; Vicente, A.A.; Cerqueira, M.A. Protein-Based Nanostructures for Food Applications. Gels 2019, 5, 9.

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