363
natural polyphenol poorly soluble in aqueous solutions (Esmaili et al. 2011).
Curcumin molecules formed complexes with β-casein micelles via hydrophobic
interactions which has consequently improved the bioavailability of curcumin by
increasing its solubility nearly 2500-fold. Recently, β-casein micelles have been
successfully developed to improve oral bioavailability of poorly water-soluble drugs
such as celecoxib by encapsulation (Perlstein et al. 2014). Moreover, it was found
that Cas-Ca was effectively used to encapsulate paprika red pigment (PRP) and the
results revealed that the PRP embedded in the nanoparticles had better stability
under the conditions of the high temperature, light, and addition of food additives as
compared to PRP without embedded. At the same time, the copolymer nanoparticles can be used as an effective carrier of PRP and can effectively control their
release behavior in simulated gastrointestinal fluid (Qiu et al. 2018).
Gelatins
Gelatins are considered as good materials for encapsulation due to good functional
properties which includes biocompatibility, biodegradability, water retention ability, film formation ability and anti-carcinogenicity (Dang et al. 2017). However, in
aqueous solutions gelatins are rapidly soluble that leads to the fast release of active
compounds (Dang et al. 2017). Recently, the behaviour of fast dissolution of gelatins in the aqueous system has been introduced in the encapsulation of curcumin
(Gomez-Estaca et al. 2017). Therefore, owing to the insolubility behavior of curcumin, its solubility in the aqueous system has been improved by the encapsulation
in gelatin through elecrohydrodynamic atomization (Gomez-Estaca et al. 2017).
The results indicated that the water solubility of gelatin encapsulated curcumin microparticles was improved by 38.6 times as compared to curcumin alone. The study
also revealed that the gelatin encapsulated curcumin microparticles improved antioxidant and anti-microbiological properties (Gomez-Estaca et al. 2017). In contrast,
the crosslinking process was introduced into gelatin in order to improve the controlled release behavior (Dang et al. 2017). Moreover, a number of recent studies
also showed that gelatins have significant contribution in the encapsulation of bioactive compounds or development of fast release or controlled release system
(Gomez-Mascaraque et al. 2017; Hani et al. 2017).
Techniques for Prepration of Protein-Based Nanodelivery
Systems
To date, various techniques have been developed to produce protein-based nanodelivery systems as shown in Fig. 3.
Advances in the Application of Food Proteins and Enzymes
natural polyphenol poorly soluble in aqueous solutions (Esmaili et al. 2011).
Curcumin molecules formed complexes with β-casein micelles via hydrophobic
interactions which has consequently improved the bioavailability of curcumin by
increasing its solubility nearly 2500-fold. Recently, β-casein micelles have been
successfully developed to improve oral bioavailability of poorly water-soluble drugs
such as celecoxib by encapsulation (Perlstein et al. 2014). Moreover, it was found
that Cas-Ca was effectively used to encapsulate paprika red pigment (PRP) and the
results revealed that the PRP embedded in the nanoparticles had better stability
under the conditions of the high temperature, light, and addition of food additives as
compared to PRP without embedded. At the same time, the copolymer nanoparticles can be used as an effective carrier of PRP and can effectively control their
release behavior in simulated gastrointestinal fluid (Qiu et al. 2018).
Gelatins
Gelatins are considered as good materials for encapsulation due to good functional
properties which includes biocompatibility, biodegradability, water retention ability, film formation ability and anti-carcinogenicity (Dang et al. 2017). However, in
aqueous solutions gelatins are rapidly soluble that leads to the fast release of active
compounds (Dang et al. 2017). Recently, the behaviour of fast dissolution of gelatins in the aqueous system has been introduced in the encapsulation of curcumin
(Gomez-Estaca et al. 2017). Therefore, owing to the insolubility behavior of curcumin, its solubility in the aqueous system has been improved by the encapsulation
in gelatin through elecrohydrodynamic atomization (Gomez-Estaca et al. 2017).
The results indicated that the water solubility of gelatin encapsulated curcumin microparticles was improved by 38.6 times as compared to curcumin alone. The study
also revealed that the gelatin encapsulated curcumin microparticles improved antioxidant and anti-microbiological properties (Gomez-Estaca et al. 2017). In contrast,
the crosslinking process was introduced into gelatin in order to improve the controlled release behavior (Dang et al. 2017). Moreover, a number of recent studies
also showed that gelatins have significant contribution in the encapsulation of bioactive compounds or development of fast release or controlled release system
(Gomez-Mascaraque et al. 2017; Hani et al. 2017).
Techniques for Prepration of Protein-Based Nanodelivery
Systems
To date, various techniques have been developed to produce protein-based nanodelivery systems as shown in Fig. 3.
Advances in the Application of Food Proteins and Enzymes