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Designing delivery systems for functional ingredients by protein/polysaccharide interactions

Hao Li (UGent) , Teng Wang (UGent) , Yulin Hu (UGent) , Jianfeng Wu (UGent) and Paul Van der Meeren (UGent)
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Abstract
Background: Designing delivery systems (or called encapsulation systems) for functional ingredients recently has received growing interest in the food industry, which aims to encapsulate, protect and control the release of the active ingredients. New challenges emerge when developing food-grade delivery systems, such as the requirements for clean-label ingredients, and the cost for large-scale production. Scope and approach: The structural and physicochemical attributes of food proteins (such as ligand-binding, surface activity, self-assembly, gelation, environmental-response behaviour, and electric characteristics) can greatly facilitate the functionality of delivery systems. Moreover, combination of polysaccharides with proteins can further modify and extend the functional performance of proteins. Because of the potential importance of protein/polysaccharide systems in food engineering and novel food formulations, various functional colloids over a large length scale based on protein-polysaccharide interactions were fabricated. Key findings and conclusions: By manipulating the protein or/and polysaccharide interaction either at the oil-water interface or in the bulk, a variety of promising delivery systems for functional ingredients can be prepared. Upon encapsulation, enhanced stability, aqueous dispersibility, controlled release, viability, bioavailability, as well as controlled lipid digestion can be achieved.
Keywords
Protein-polysaccharide interactions, Delivery systems, Nano/micro-particles, Binding or co-assembly, Emulsion, Hydrogels, WHEY-PROTEIN ISOLATE, IN-WATER EMULSIONS, LOW-METHOXYL PECTIN, SOLUBLE SOYBEAN POLYSACCHARIDE, DRY HEAT-TREATMENT, BETA-LACTOGLOBULIN, CROSS-LINKING, PHYSICOCHEMICAL STABILITY, COMPLEX COACERVATION, CO-ENCAPSULATION

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MLA
Li, Hao, et al. “Designing Delivery Systems for Functional Ingredients by Protein/Polysaccharide Interactions.” TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 119, 2022, pp. 272–87, doi:10.1016/j.tifs.2021.12.007.
APA
Li, H., Wang, T., Hu, Y., Wu, J., & Van der Meeren, P. (2022). Designing delivery systems for functional ingredients by protein/polysaccharide interactions. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 119, 272–287. https://doi.org/10.1016/j.tifs.2021.12.007
Chicago author-date
Li, Hao, Teng Wang, Yulin Hu, Jianfeng Wu, and Paul Van der Meeren. 2022. “Designing Delivery Systems for Functional Ingredients by Protein/Polysaccharide Interactions.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 119: 272–87. https://doi.org/10.1016/j.tifs.2021.12.007.
Chicago author-date (all authors)
Li, Hao, Teng Wang, Yulin Hu, Jianfeng Wu, and Paul Van der Meeren. 2022. “Designing Delivery Systems for Functional Ingredients by Protein/Polysaccharide Interactions.” TRENDS IN FOOD SCIENCE & TECHNOLOGY 119: 272–287. doi:10.1016/j.tifs.2021.12.007.
Vancouver
1.
Li H, Wang T, Hu Y, Wu J, Van der Meeren P. Designing delivery systems for functional ingredients by protein/polysaccharide interactions. TRENDS IN FOOD SCIENCE & TECHNOLOGY. 2022;119:272–87.
IEEE
[1]
H. Li, T. Wang, Y. Hu, J. Wu, and P. Van der Meeren, “Designing delivery systems for functional ingredients by protein/polysaccharide interactions,” TRENDS IN FOOD SCIENCE & TECHNOLOGY, vol. 119, pp. 272–287, 2022.
@article{8772780,
  abstract     = {{Background: Designing delivery systems (or called encapsulation systems) for functional ingredients recently has received growing interest in the food industry, which aims to encapsulate, protect and control the release of the active ingredients. New challenges emerge when developing food-grade delivery systems, such as the requirements for clean-label ingredients, and the cost for large-scale production.
Scope and approach: The structural and physicochemical attributes of food proteins (such as ligand-binding, surface activity, self-assembly, gelation, environmental-response behaviour, and electric characteristics) can greatly facilitate the functionality of delivery systems. Moreover, combination of polysaccharides with proteins can further modify and extend the functional performance of proteins. Because of the potential importance of protein/polysaccharide systems in food engineering and novel food formulations, various functional colloids over a large length scale based on protein-polysaccharide interactions were fabricated.
Key findings and conclusions: By manipulating the protein or/and polysaccharide interaction either at the oil-water interface or in the bulk, a variety of promising delivery systems for functional ingredients can be prepared. Upon encapsulation, enhanced stability, aqueous dispersibility, controlled release, viability, bioavailability, as well as controlled lipid digestion can be achieved.}},
  author       = {{Li, Hao and Wang, Teng and Hu, Yulin and Wu, Jianfeng and Van der Meeren, Paul}},
  issn         = {{0924-2244}},
  journal      = {{TRENDS IN FOOD SCIENCE & TECHNOLOGY}},
  keywords     = {{Protein-polysaccharide interactions,Delivery systems,Nano/micro-particles,Binding or co-assembly,Emulsion,Hydrogels,WHEY-PROTEIN ISOLATE,IN-WATER EMULSIONS,LOW-METHOXYL PECTIN,SOLUBLE SOYBEAN POLYSACCHARIDE,DRY HEAT-TREATMENT,BETA-LACTOGLOBULIN,CROSS-LINKING,PHYSICOCHEMICAL STABILITY,COMPLEX COACERVATION,CO-ENCAPSULATION}},
  language     = {{eng}},
  pages        = {{272--287}},
  title        = {{Designing delivery systems for functional ingredients by protein/polysaccharide interactions}},
  url          = {{http://dx.doi.org/10.1016/j.tifs.2021.12.007}},
  volume       = {{119}},
  year         = {{2022}},
}

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