Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications
Li, Chen, McClements, Peng, Xu, Meng, Ji, Qiu, Long, Jin (2024) Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications Crit Rev Food Sci Nutr (IF: 7.3) 64(31) 11341-11355Abstract
Polyphenols have a variety of physiological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. However, their applications are often limited because due to the instability of polyphenols. Encapsulation technologies can be employed to overcome these problems and increase the utilization of polyphenols. In this article, the utilization of protein-based nanoparticles for encapsulating polyphenols is reviewed due to their good biocompatibility, biodegradability, and functional attributes. Initially, the various kinds of animal and plant proteins available for forming protein nanoparticles are discussed, as well as the fabrication methods that can be used to assemble these nanoparticles. The molecular interaction mechanisms between proteins and polyphenols are then summarized. Applications of protein-based nanoparticles for encapsulating polyphenols are then discussed, including as nutrient delivery systems, in food packaging materials, and in the creation of functional foods. Finally, areas where further research is need on the development, characterization, and application of protein-based polyphenol-loaded nanoparticles are highlighted.
Links
http://www.ncbi.nlm.nih.gov/pubmed/37486163http://dx.doi.org/10.1080/10408398.2023.2237126
