Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/64153
Título: | Protein-based structures for food applications: from macro to nanoscale |
Autor(es): | Martins, Joana T. Bourbon, Ana Isabel Juncá Sottomayor Lisboa Pinheiro, Ana Cristina Braga Fasolin, Luiz Henrique Vicente, A. A. |
Palavras-chave: | protein properties oral delivery nanotechnology gastrointestinal tract bioactive compound encapsulation controlled release |
Data: | 2018 |
Editora: | Frontiers Media |
Revista: | Frontiers in Sustainable Food Systems |
Citação: | Martins, Joana T.; Bourbon, Ana I.; Pinheiro, Ana Cristina; Fasolin, Luiz H.; Vicente, António A., Protein-based structures for food applications: from macro to nanoscale. Frontiers in Sustainable Food Systems, 2(77), 2018 |
Resumo(s): | Novel food structures' development through handling of macroscopic and microscopic properties of bio-based materials (e.g., size, shape, and texture) is receiving a lot of attention since it allows controlling or changing structures' functionality. Proteins are among the most abundant and employed biomaterials in food technology. They are excellent candidates for creating novel food structures due to their nutritional value, biodegradability, biocompatibility, generally recognized as safe (GRAS) status and molecular characteristics. Additionally, the exploitation of proteins' gelation and aggregation properties can be used to encapsulate bioactive compounds inside their network and produce consistent delivery systems at macro-, micro-, and nanoscale. Consequently, bioactive compounds which are exposed to harsh storage and processing conditions and digestion environment may be protected and their bioavailability could be enhanced. In this review, a range of functional and structural properties of proteins which can be explored to develop macro-, micro-, and nanostructures with numerous promising food applications was discussed. Also, this review points out the relevance of scale on these structures' properties, allowing appropriate tailoring of protein-based systems such as hydrogels and micro- or nanocapsules to be used as bioactive compounds delivery systems. Finally, the behavior of these systems in the gastrointestinal tract (GIT) and the impact on bioactive compound bioavailability are thoroughly discussed. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/64153 |
DOI: | 10.3389/fsufs.2018.00077 |
ISSN: | 2571-581X |
e-ISSN: | 2571-581X |
Versão da editora: | https://www.frontiersin.org/journals/sustainable-food-systems# |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53409_1.pdf | 1,17 MB | Adobe PDF | Ver/Abrir |
Este trabalho está licenciado sob uma Licença Creative Commons