Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/60051
Título: | Protein-based nanostructures for food applications |
Autor(es): | Bourbon, Ana I. Pereira, Ricardo N. Pastrana, Lorenzo M. Vicente, A. A. Cerqueira, Miguel Ângelo Parente Ribeiro |
Palavras-chave: | nanohydrogel nanotechnology bio-based materials biopolymers encapsulation |
Data: | 22-Fev-2019 |
Editora: | Multidisciplinary Digital Publishing Institute |
Revista: | Gels |
Resumo(s): | 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. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/60051 |
DOI: | 10.3390/gels5010009 |
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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gels-05-00009-v2.pdf | 1,4 MB | Adobe PDF | Ver/Abrir |