Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/61663

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dc.contributor.authorRamos, Óscar Leandro Silvapor
dc.contributor.authorPereira, Ricardo Nuno Correiapor
dc.contributor.authorSimões, Lívia S.por
dc.contributor.authorMadalena, Daniel Alexandre Silvapor
dc.contributor.authorRodrigues, Rui Miguel Martinspor
dc.contributor.authorTeixeira, J. A.por
dc.contributor.authorVicente, A. A.por
dc.date.accessioned2019-10-08T11:15:33Z-
dc.date.issued2019-06-13-
dc.identifier.citationRamos, Óscar L.; Pereira, Ricardo N.; Simões, Lívia S; Madalena, Daniel A.; Rodrigues, Rui M.; Teixeira, José A.; Vicente, António A., 3 - Nanostructures of whey proteins for encapsulation of foodingredients. In Seid Mahdi Jafari, Biopolymer Nanostructures for Food Encapsulation Purposes, Academic Press, 2019. ISBN: 978-0-12-815663-6, 69-100por
dc.identifier.isbn978-0-12-815663-6por
dc.identifier.urihttp://hdl.handle.net/1822/61663-
dc.descriptionNanoencapsulation in the Food Industry series, vol.1por
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, -lactoglobulin, and -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.por
dc.description.sponsorshipFCTpor
dc.description.sponsorshipCNPqpor
dc.description.sponsorshipCOMPETE 2020por
dc.description.sponsorshipNORTE 2020por
dc.description.sponsorshipOscar L. Ramos, and Ricardo N. Pereira acknowledge their Post-Doctoral grants (SFRH/BPD/ 80766/2011 and SFRH/BPD/81887/2011, respectively) and Daniel A. Madalena and Rodrigues R. Martins acknowledge their Doctoral grants (SFRH/BD/129127/2017 and SFRH/BD/ 110723/2015, respectively) to the Fundação para a Ciência e Tecnologia (FCT, Portugal). Lívia S. Simões gratefully acknowledges her grant to CNPq (Conselho Nacional de Desenvolvimento Científico e Tecnológico, Brasil) from Brazil. This study was supported by the Portuguese Foundation for Science and Technology (FCT) under the scope of the strategic funding of UID/Multi/50016/2019 and UID/BIO/04469 units and COMPETE 2020 (POCI-01-0145- FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte.por
dc.language.isoengpor
dc.publisherAcademic Presspor
dc.relationinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F80766%2F2011/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F81887%2F2011/PTpor
dc.relationinfo:eu-repo/grantAgreement/FCT/5876/147337/PTpor
dc.rightsrestrictedAccesspor
dc.subjectWhey proteinspor
dc.subjectNanostructured systemspor
dc.subjectNanohydrogelspor
dc.subjectFood ingredientspor
dc.subjectAggregationpor
dc.subjectMolecular interactionspor
dc.subjectFood applicationspor
dc.subjectCharacterization techniquespor
dc.subjectBioaccessibility and bioavailabilitypor
dc.title3 - Nanostructures of whey proteins for encapsulation of food ingredientspor
dc.title.alternativeNanostructures of whey proteins for encapsulation of food ingredientspor
dc.typebookPartpor
dc.peerreviewedyes-
dc.relation.publisherversionhttps://www.elsevier.com/books/biopolymer-nanostructures-for-food-encapsulation-purposes/jafari/978-0-12-815663-6por
dc.commentsCEB51841por
oaire.citationStartPage69por
oaire.citationEndPage100por
dc.date.updated2019-09-28T12:36:25Z-
dc.identifier.doi10.1016/B978-0-12-815663-6.00003-3por
dc.date.embargo10000-01-01-
dc.description.publicationversioninfo:eu-repo/semantics/publishedVersion-
sdum.bookTitleBiopolymer nanostructures for food encapsulation purposespor
Appears in Collections:CEB - Livros e Capítulos de Livros / Books and Book Chapters

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