A review on protein based nanocarriers for polyphenols:interaction and stabilization mechanisms  

作　　者：Yun Xiao Talha Ahmad Tarun Belwal Rana Muhammad Aadil Muhammad Siddique Limin Pang Yanqun Xu 

机构地区：[1]Ningbo Research Institute,Zhejiang University,Ningbo 315100,PR China [2]Zhejiang University,College of Biosystems Engineering and Food Science,Hangzhou 310058,PR China [3]National Institute of Food Science and Technology,Faculty of Food,Nutrition and Home Sciences,University of Agriculture,Faisalabad 38000,Pakistan [4]Dalong Agricultural Technology Co.,Ltd.,Ningbo 315100,PR China [5]Department of Organismic and Evolutionary Biology,Harvard University,Cambridge,Massachusetts 02138,USA

出　　处：《Food Innovation and Advances》2023年第3期193-202,共10页食品创新与进展（英文）

基　　金：The work was financially supported by the National Key Research and Development Program of China,China(2022YFD2100100),National Natural Science Foundation of China,China(32272776;32001748);Natural Science Foundation of Ningbo,China(202003N4311);Zhejiang Public Welfare Technology Application Research Project,China(LGN21C200018);Key Research and Development Program of Zhejiang Province(2022C02033,2021C02014);China and 72nd Postdoctoral Foundation(2022M713423);Young Elite Scientists Sponsorship Program by CAST(2022QNRC001).

摘　　要：Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life.Interactions of a protein molecule with polyphenols are important,which change functions and physiochemical properties of the complex and provide protection to polyphenols.Interactions between proteins and polyphenols are largely non-covalent.Factors that affect such interactions include pH,temperature,and the structure of both proteins and polyphenols.Moreover,excellent stability of polyphenols can be achieved by using nanoencapsulation techniques such as emulsion,nanohydrogel,and nanocomplex formation.The use of protein combined with other compounds such as lipids and carbohydrates was found to be the most suitable carrier for polyphenols encapsulation.This review aims to describe the interaction between proteins and polyphenols,focusing on applying nanoencapsulation for increasing stability and targeted delivery of phenolic compounds.

关 键 词：INTERACTION STABILITY STABILIZATION 

分 类 号：TS201[轻工技术与工程—食品科学]