359
such as EGCG, tannic acid, and theaflavin, were respectively encapsulated in gelatin
nanoparticles coated with an LbL shell of polyelectrolytes consisting mainly of a
mixture of proteins and polysaccharides and it was revealed that the nanoparticles
retained the biological activity of the polyphenols (Shutava et al. 2009).
Proteins as Nano Delivery Systems for Bioactive Compounds
During the last few years, food proteins has grabbed attention for development of
encapsulation system due to their excellent functional properties including emulsification, gelation, foaming and water binding capacity, distinct biophysicochemical
characteristics such as biocompatibility, structural versatility, offers ability to bind
both hydrophobic and hydrophilic bioactive compounds for efficient delivery
(Elzoghby et al. 2012; Chen et al. 2006). Moreover, by nanosizing, the protein particle increases bioavailability, absorption, bioadhesion, surface area-to-volume
ratios, thereby increasing the beneficial effects (Cerqueira et al. 2014). The protein
based nano-particles enhance the absorption and bioavailability of bioactive molecule mainly through the following pathways: (a) protection of the bioactive molecule from the harsh environment of the gastrointestinal tract (GIT), (b) prolongation
of the residence time in the gut by mucoadhesion, and (c) endocytosis of the particle.
Protein Based Nanoparticles (PBNs)
Proteins are ideal because they are generally regarded as safe (GRAS) and contain
a high nutritional value (Chen et al. 2006). Most proteins can be easily digested by
the human gastrointestinal tract (Joye and McClements 2014). Furthermore, proteins are insoluble in acidic conditions as the isoelectric point (pI) of most proteins
ranges between pH 3 and pH 5. Protein matrices are usually dissolved at alkaline pH
to encapsulate the compounds of interest and the solution is thereafter acidified to
form particles (Nesterenko et al. 2013). Both animal and plant proteins have been
used as encapsulating matrices. The most common animal proteins used include
gelatin, casein and whey proteins (mainly β-lactoglobulin). Plant-derived protein
matrices include zein, soy protein, etc. (Joye and McClements 2014; Nesterenko
et al. 2013). Plant proteins have an excellent hydrophobic character in comparison
with animal proteins. They are non-toxic and reflect the present “green” symbol in
food and pharmaceutical applications. They are also considered as less allergenic
and less expensive than animal-derived proteins (Nesterenko et al. 2013). Therefore,
plant-derived proteins have currently achieved an increasing interest over animalbased proteins.
Advances in the Application of Food Proteins and Enzymes
such as EGCG, tannic acid, and theaflavin, were respectively encapsulated in gelatin
nanoparticles coated with an LbL shell of polyelectrolytes consisting mainly of a
mixture of proteins and polysaccharides and it was revealed that the nanoparticles
retained the biological activity of the polyphenols (Shutava et al. 2009).
Proteins as Nano Delivery Systems for Bioactive Compounds
During the last few years, food proteins has grabbed attention for development of
encapsulation system due to their excellent functional properties including emulsification, gelation, foaming and water binding capacity, distinct biophysicochemical
characteristics such as biocompatibility, structural versatility, offers ability to bind
both hydrophobic and hydrophilic bioactive compounds for efficient delivery
(Elzoghby et al. 2012; Chen et al. 2006). Moreover, by nanosizing, the protein particle increases bioavailability, absorption, bioadhesion, surface area-to-volume
ratios, thereby increasing the beneficial effects (Cerqueira et al. 2014). The protein
based nano-particles enhance the absorption and bioavailability of bioactive molecule mainly through the following pathways: (a) protection of the bioactive molecule from the harsh environment of the gastrointestinal tract (GIT), (b) prolongation
of the residence time in the gut by mucoadhesion, and (c) endocytosis of the particle.
Protein Based Nanoparticles (PBNs)
Proteins are ideal because they are generally regarded as safe (GRAS) and contain
a high nutritional value (Chen et al. 2006). Most proteins can be easily digested by
the human gastrointestinal tract (Joye and McClements 2014). Furthermore, proteins are insoluble in acidic conditions as the isoelectric point (pI) of most proteins
ranges between pH 3 and pH 5. Protein matrices are usually dissolved at alkaline pH
to encapsulate the compounds of interest and the solution is thereafter acidified to
form particles (Nesterenko et al. 2013). Both animal and plant proteins have been
used as encapsulating matrices. The most common animal proteins used include
gelatin, casein and whey proteins (mainly β-lactoglobulin). Plant-derived protein
matrices include zein, soy protein, etc. (Joye and McClements 2014; Nesterenko
et al. 2013). Plant proteins have an excellent hydrophobic character in comparison
with animal proteins. They are non-toxic and reflect the present “green” symbol in
food and pharmaceutical applications. They are also considered as less allergenic
and less expensive than animal-derived proteins (Nesterenko et al. 2013). Therefore,
plant-derived proteins have currently achieved an increasing interest over animalbased proteins.
Advances in the Application of Food Proteins and Enzymes