The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications

Detalhes bibliográficos
Autor(a) principal: Yüksel, Nergiz
Data de Publicação: 2024
Outros Autores: Muti Istek, Merve, Bulca, Selda
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/932
Resumo: Encapsulation technology has applications in various fields, including the food, agriculture, pharmaceutical, and cosmetic industries. In the food field, encapsulation is carried out using bioactive components such as flavor components, micronutrients, fatty acids, vitamins, enzymes, antioxidants, polyphenols, known as the core materials, and carbohydrates, gums, and proteins such as shell (coating) material. Among coating materials, whey proteins are commonly used in microencapsulation and nanoencapsulation applications. Whey proteins used as coating material protect food against external influences and increase the nutritional value of the food and the health functionality of the foods to which they are added. However, there are some limitations due to the low solubility of whey proteins in aqueous media. High hygroscopicity, likely to promote unpleasant taste. To overcome these, researchers are continuing optimization studies for technologies using these hydrolysates and isolates in different food matrices.  The use of whey proteins as a capsule material for encapsulating food ingredients with micro/nanoencapsulation techniques is becoming increasingly common. This review is focused on the nanoencapsulation and microencapsulation techniques and the use of whey proteins as coating material for different substances in the food industry is evaluated.
id EPAMIG-1_72f775349c4c6c5016f6b3e84a3eacda
oai_identifier_str oai:oai.rilct.emnuvens.com.br:article/932
network_acronym_str EPAMIG-1
network_name_str Revista do Instituto de Laticínios Cândido Tostes
repository_id_str
spelling The use of whey proteins as coating material in nanoencapsulation and microencapsulation applicationsThe use of whey proteins as coating material in nanoencapsulation and microencapsulation applicationsencapsulation methods; controlled release; bioactive compounds.métodos de encapsulação; liberação controlada; compostos bioativos.Encapsulation technology has applications in various fields, including the food, agriculture, pharmaceutical, and cosmetic industries. In the food field, encapsulation is carried out using bioactive components such as flavor components, micronutrients, fatty acids, vitamins, enzymes, antioxidants, polyphenols, known as the core materials, and carbohydrates, gums, and proteins such as shell (coating) material. Among coating materials, whey proteins are commonly used in microencapsulation and nanoencapsulation applications. Whey proteins used as coating material protect food against external influences and increase the nutritional value of the food and the health functionality of the foods to which they are added. However, there are some limitations due to the low solubility of whey proteins in aqueous media. High hygroscopicity, likely to promote unpleasant taste. To overcome these, researchers are continuing optimization studies for technologies using these hydrolysates and isolates in different food matrices.  The use of whey proteins as a capsule material for encapsulating food ingredients with micro/nanoencapsulation techniques is becoming increasingly common. This review is focused on the nanoencapsulation and microencapsulation techniques and the use of whey proteins as coating material for different substances in the food industry is evaluated.A tecnologia de encapsulamento tem aplicações em vários campos, incluindo as indústrias alimentícia, agrícola, farmacêutica e cosmética. Na área de alimentos, o encapsulamento é realizado usando componentes bioativos, como componentes de sabor, micronutrientes, ácidos graxos, vitaminas, enzimas, antioxidantes, polifenóis, conhecidos como materiais do núcleo, e os carboidratos, gomas e proteínas, como material de casca (revestimento). Entre os materiais de revestimento, as proteínas do soro são comumente usadas em aplicações de microencapsulação e nanoencapsulação. As proteínas de soro de leite usadas como material de revestimento protegem os alimentos contra influências externas e aumentam o valor nutricional dos alimentos e a funcionalidade saudável dos alimentos aos quais são adicionadas. No entanto, existem algumas limitações devido à baixa solubilidade das proteínas do soro em meio aquoso e alta higroscopicidade, susceptível de promover sabor desagradável. Para superá-los, os pesquisadores realizam estudos de otimização de tecnologias que usam esses hidrolisados e isolados em diferentes matrizes alimentares. O uso de proteínas de soro de leite como material de cápsula, para encapsular ingredientes alimentícios com técnicas de micro/nanoencapsulação está se tornando cada vez mais comum. Esta revisão é focada nas técnicas de nanoencapsulação e microencapsulação e avalia o uso de proteínas de soro de leite como material de revestimento para diferentes substâncias na indústria de alimentos.ILCTYüksel, NergizMuti Istek, MerveBulca, Selda2024-08-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/93210.14295/2238-6416.v78i3.932Journal of Candido Tostes Dairy Institute; v. 78, n. 3 (2023); 102-121Revista do Instituto de Laticínios Cândido Tostes; v. 78, n. 3 (2023); 102-1212238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGenghttps://www.revistadoilct.com.br/rilct/article/view/932/608https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/932/487Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2024-08-23T19:49:47Zoai:oai.rilct.emnuvens.com.br:article/932Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2024-08-23T19:49:47Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
title The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
spellingShingle The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
Yüksel, Nergiz
encapsulation methods; controlled release; bioactive compounds.
métodos de encapsulação; liberação controlada; compostos bioativos.
title_short The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
title_full The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
title_fullStr The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
title_full_unstemmed The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
title_sort The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
author Yüksel, Nergiz
author_facet Yüksel, Nergiz
Muti Istek, Merve
Bulca, Selda
author_role author
author2 Muti Istek, Merve
Bulca, Selda
author2_role author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Yüksel, Nergiz
Muti Istek, Merve
Bulca, Selda
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv encapsulation methods; controlled release; bioactive compounds.
métodos de encapsulação; liberação controlada; compostos bioativos.
topic encapsulation methods; controlled release; bioactive compounds.
métodos de encapsulação; liberação controlada; compostos bioativos.
description Encapsulation technology has applications in various fields, including the food, agriculture, pharmaceutical, and cosmetic industries. In the food field, encapsulation is carried out using bioactive components such as flavor components, micronutrients, fatty acids, vitamins, enzymes, antioxidants, polyphenols, known as the core materials, and carbohydrates, gums, and proteins such as shell (coating) material. Among coating materials, whey proteins are commonly used in microencapsulation and nanoencapsulation applications. Whey proteins used as coating material protect food against external influences and increase the nutritional value of the food and the health functionality of the foods to which they are added. However, there are some limitations due to the low solubility of whey proteins in aqueous media. High hygroscopicity, likely to promote unpleasant taste. To overcome these, researchers are continuing optimization studies for technologies using these hydrolysates and isolates in different food matrices.  The use of whey proteins as a capsule material for encapsulating food ingredients with micro/nanoencapsulation techniques is becoming increasingly common. This review is focused on the nanoencapsulation and microencapsulation techniques and the use of whey proteins as coating material for different substances in the food industry is evaluated.
publishDate 2024
dc.date.none.fl_str_mv 2024-08-23
dc.type.none.fl_str_mv
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/932
10.14295/2238-6416.v78i3.932
url https://www.revistadoilct.com.br/rilct/article/view/932
identifier_str_mv 10.14295/2238-6416.v78i3.932
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/932/608
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/932/487
dc.rights.driver.fl_str_mv Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2024 Revista do Instituto de Laticínios Cândido Tostes
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 78, n. 3 (2023); 102-121
Revista do Instituto de Laticínios Cândido Tostes; v. 78, n. 3 (2023); 102-121
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron:EPAMIG
instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
instacron_str EPAMIG
institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
_version_ 1809738127754919936

Registros relacionados