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Whey Proteins
Whey proteins are typically used as hydrogels, and in the development of nanoparticle systems and complex coacervates with several polysaccharides (Devi et al.
2017). Whey protein products are widely used food ingredients due to their broad
range of functionality (Abd El-Salam et al. 2009), along with their exceptional
nutritional and physiological properties. β-lactoglobulin and α-lactalbumin are the
most common whey proteins which have been extensively studied for encapsulation
purposes. β-lactoglobulin was used for encapsulation of sour cherries anthocyanins
with a variation of its state (i.e. un-treated, pre-heat treated and cross-linked protein)
(Oancea et al. 2017). Maximum encapsulation efficiency (64.69%) is provided by
cross-linked protein matrix, while highest antioxidant activity showed by pre-heat
treated protein. Compared to untreated protein, cross-linked and pre-treated
β-lactoglobulin provided better protection of anthocyanins from the gastric digestion and thus, allowed possible release of anthocyanins into the gut (Oancea et al.
2017). β-lactoglobulin was also reported as an efficient nanocarrier for advanced
delivery systems (Shafaei et al. 2017). Fucinos et al. (2017) developed α-lactalbumin
nanotubes to encapsulate caffeine as a model molecule. The results disclosed an
encapsulation efficiency of near about 100% and loading capacity of about 10%,
which suggests a potential ability of α-lactalbumin nanotubes for the encapsulation
of bioactive compounds. Ghasemi et al. (2018) investigated that d-limonene was
nanoencapsulated with whey proteins and pectin and the encapsulation efficiency
was determined to approximately 88%. Moreover, some other recent studies also
revealed the potentiality of whey proteins in terms of encapsulation of bioactive
compounds either as a single carrier or combination with other carrier compounds
(Bilek et al. 2017; Devi et al. 2017; Esfanjani et al. 2017).
Caseins
In the food and pharmaceutical industries, casein protein is tremendously used as a
natural vehicle for bioactive substances,especially for hydrophobic substances such
as the anti-cancer drug flutamide, green tea flavonoids, and acetaminophen
(Elzoghby et al. 2013). Caseins are the major milk proteins, which includes αs1casein, αs2- casein, β-casein, and κ-casein. They have excellent emulsifying properties, low viscosity in solution, mild flavor and high nutritional value, and therefore
they are used as shell matrix for encapsulation (Ho et al. 2017; Jain et al. 2016).
Structural and physicochemical properties of β-casein facilitate its application in
effective drug delivery (Bar-Zeev et al. 2016). Hydrophobicity and poor solubility
of biomolecules are associated with poor absorption and bioavailability upon oraladministration (Sahu et al. 2008). Caseins have been utilised to improve the efficiency of such biomolecules. Camel β-casein was reported to have excellent
characteristics as a carrier system for curcumin, a potent anticancer and antioxidant
F. Jhan et al.
Whey Proteins
Whey proteins are typically used as hydrogels, and in the development of nanoparticle systems and complex coacervates with several polysaccharides (Devi et al.
2017). Whey protein products are widely used food ingredients due to their broad
range of functionality (Abd El-Salam et al. 2009), along with their exceptional
nutritional and physiological properties. β-lactoglobulin and α-lactalbumin are the
most common whey proteins which have been extensively studied for encapsulation
purposes. β-lactoglobulin was used for encapsulation of sour cherries anthocyanins
with a variation of its state (i.e. un-treated, pre-heat treated and cross-linked protein)
(Oancea et al. 2017). Maximum encapsulation efficiency (64.69%) is provided by
cross-linked protein matrix, while highest antioxidant activity showed by pre-heat
treated protein. Compared to untreated protein, cross-linked and pre-treated
β-lactoglobulin provided better protection of anthocyanins from the gastric digestion and thus, allowed possible release of anthocyanins into the gut (Oancea et al.
2017). β-lactoglobulin was also reported as an efficient nanocarrier for advanced
delivery systems (Shafaei et al. 2017). Fucinos et al. (2017) developed α-lactalbumin
nanotubes to encapsulate caffeine as a model molecule. The results disclosed an
encapsulation efficiency of near about 100% and loading capacity of about 10%,
which suggests a potential ability of α-lactalbumin nanotubes for the encapsulation
of bioactive compounds. Ghasemi et al. (2018) investigated that d-limonene was
nanoencapsulated with whey proteins and pectin and the encapsulation efficiency
was determined to approximately 88%. Moreover, some other recent studies also
revealed the potentiality of whey proteins in terms of encapsulation of bioactive
compounds either as a single carrier or combination with other carrier compounds
(Bilek et al. 2017; Devi et al. 2017; Esfanjani et al. 2017).
Caseins
In the food and pharmaceutical industries, casein protein is tremendously used as a
natural vehicle for bioactive substances,especially for hydrophobic substances such
as the anti-cancer drug flutamide, green tea flavonoids, and acetaminophen
(Elzoghby et al. 2013). Caseins are the major milk proteins, which includes αs1casein, αs2- casein, β-casein, and κ-casein. They have excellent emulsifying properties, low viscosity in solution, mild flavor and high nutritional value, and therefore
they are used as shell matrix for encapsulation (Ho et al. 2017; Jain et al. 2016).
Structural and physicochemical properties of β-casein facilitate its application in
effective drug delivery (Bar-Zeev et al. 2016). Hydrophobicity and poor solubility
of biomolecules are associated with poor absorption and bioavailability upon oraladministration (Sahu et al. 2008). Caseins have been utilised to improve the efficiency of such biomolecules. Camel β-casein was reported to have excellent
characteristics as a carrier system for curcumin, a potent anticancer and antioxidant
F. Jhan et al.