224
(Garcia et al. 2000; Oussalah et al. 2004; Seydim and Sarikus 2006).This can serve
as a novel technique for packaging of many foods. Encapsulation can be a better
approach for incorporation of bioactive compounds in edible films. Encapsulation
of bioactive compounds into nano-vesicles may promote a number of beneficial
effects by protecting them against degradation and undesirable interactions, and
increasing their stability, apparent solubility and efficiency (Sozer and Kokini 2009;
Brandelli et al. 2017). Besides, the amount of encapsulated bioactive required for a
specific effect is often much less than the amount required when non-encapsulated
(Reza Mozafari et al. 2008). Liposomes have been used as an interesting platform
to deliver bioactive compounds, such as antimicrobials, antioxidants, vitamins in
food systems (Fathi et al. 2012).
Protein Modification
The proteins have important functional properties from the technological point of
view as they are amphiphillic in nature and the ability to from interfacial films also
helps in stabilizing different food systems like emulsions and foam type foods. The
stabilizing effect of food proteins is because of their large molecular weight which
is associated with bulkier structure as compared with low molecular weight emulsifiers. After employing them in a particular food system they diffuse slowly to the
oil water interface through the continuous phase. At the interface protein molecules undergoes surface denaturation and rearrange themselves in order to align
their hydrophilic and hydrophobic groups in the oil and aqueous phase respectively thus ultimately results in the decrease in overall interfacial tension and free
energy of the system (McClements 2004; Caetano da Silva Lannes and Natali
Miquelim 2013).
However, native structure of protein is devoid of desirable functional traits and
other important properties which are required in different food systems like creams,
comminuted meat products, confectionary and dairy products. In order to increase
the functionality of proteins several approaches are used which may be chemical,
enzymatic and physical or a combination of these methods. As far protein functionality is concerned usually physical methods of protein modification are employed to
achieve desirable functional properties as they are also safer than chemical methods.
Moreover they are also considered as efficient methods in comparison with enzymatic approaches because enzymatic methods used for protein modification are
usually time consuming. Some of the most commonly used physical methods for
protein modification include radiation treatment (Electron beam, gamma and ultraviolet radiations), pulsed electric field, heat treatment and ultrasonic treatment.
Modification of food proteins is usually carried out to alter the microstructure and
physical performance of the biopolymers used for food, medical and industrial
applications. Among the functional properties, the important ones which act as a
target for modification include texture, flavor, color, solubility, foam stability, whippability and digestibility (Ball 1987; Hoogenkamp 2001). Table 2 lists different
N. A. Mir et al.
(Garcia et al. 2000; Oussalah et al. 2004; Seydim and Sarikus 2006).This can serve
as a novel technique for packaging of many foods. Encapsulation can be a better
approach for incorporation of bioactive compounds in edible films. Encapsulation
of bioactive compounds into nano-vesicles may promote a number of beneficial
effects by protecting them against degradation and undesirable interactions, and
increasing their stability, apparent solubility and efficiency (Sozer and Kokini 2009;
Brandelli et al. 2017). Besides, the amount of encapsulated bioactive required for a
specific effect is often much less than the amount required when non-encapsulated
(Reza Mozafari et al. 2008). Liposomes have been used as an interesting platform
to deliver bioactive compounds, such as antimicrobials, antioxidants, vitamins in
food systems (Fathi et al. 2012).
Protein Modification
The proteins have important functional properties from the technological point of
view as they are amphiphillic in nature and the ability to from interfacial films also
helps in stabilizing different food systems like emulsions and foam type foods. The
stabilizing effect of food proteins is because of their large molecular weight which
is associated with bulkier structure as compared with low molecular weight emulsifiers. After employing them in a particular food system they diffuse slowly to the
oil water interface through the continuous phase. At the interface protein molecules undergoes surface denaturation and rearrange themselves in order to align
their hydrophilic and hydrophobic groups in the oil and aqueous phase respectively thus ultimately results in the decrease in overall interfacial tension and free
energy of the system (McClements 2004; Caetano da Silva Lannes and Natali
Miquelim 2013).
However, native structure of protein is devoid of desirable functional traits and
other important properties which are required in different food systems like creams,
comminuted meat products, confectionary and dairy products. In order to increase
the functionality of proteins several approaches are used which may be chemical,
enzymatic and physical or a combination of these methods. As far protein functionality is concerned usually physical methods of protein modification are employed to
achieve desirable functional properties as they are also safer than chemical methods.
Moreover they are also considered as efficient methods in comparison with enzymatic approaches because enzymatic methods used for protein modification are
usually time consuming. Some of the most commonly used physical methods for
protein modification include radiation treatment (Electron beam, gamma and ultraviolet radiations), pulsed electric field, heat treatment and ultrasonic treatment.
Modification of food proteins is usually carried out to alter the microstructure and
physical performance of the biopolymers used for food, medical and industrial
applications. Among the functional properties, the important ones which act as a
target for modification include texture, flavor, color, solubility, foam stability, whippability and digestibility (Ball 1987; Hoogenkamp 2001). Table 2 lists different
N. A. Mir et al.