Estudios
I+D+I
Institución
Internacional
Vida Universitaria
Repositorio Institucional de Documentos
Buscar
Enviar
Personalizar
Sus alertas
Sus carpetas
Sus búsquedas
Ayuda
EN
/
ES
Página principal
>
Artículos
> Development of encapsulation strategies and composite edible films to maintain lactoferrin bioactivity: A review
Estadísticas de uso
Gráficos
Development of encapsulation strategies and composite edible films to maintain lactoferrin bioactivity: A review
Abad, I.
(Universidad de Zaragoza)
;
Conesa, C.
(Universidad de Zaragoza)
;
Sánchez, L.
(Universidad de Zaragoza)
Resumen:
Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to con-duct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hy-drogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tu-mours. Finally, the application of LF in edible and active films can be effective against some con-taminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology. © 2021 by the authors. Li-censee MDPI, Basel, Switzerland.
Idioma:
Inglés
DOI:
10.3390/ma14237358
Año:
2021
Publicado en:
Materials
14, 23 (2021), 7358 [25 pp]
ISSN:
1996-1944
Factor impacto JCR:
3.748 (2021)
Categ. JCR:
METALLURGY & METALLURGICAL ENGINEERING
rank: 18 / 79 = 0.228
(2021)
- Q1
- T1
Categ. JCR:
PHYSICS, CONDENSED MATTER
rank: 28 / 69 = 0.406
(2021)
- Q2
- T2
Categ. JCR:
PHYSICS, APPLIED
rank: 56 / 161 = 0.348
(2021)
- Q2
- T2
Categ. JCR:
MATERIALS SCIENCE, MULTIDISCIPLINARY
rank: 177 / 345 = 0.513
(2021)
- Q3
- T2
Categ. JCR:
CHEMISTRY, PHYSICAL
rank: 85 / 165 = 0.515
(2021)
- Q3
- T2
Factor impacto CITESCORE:
4.7 -
Materials Science
(Q2)
Factor impacto SCIMAGO:
0.604 -
Materials Science (miscellaneous)
(Q2) -
Condensed Matter Physics
(Q2)
Financiación:
info:eu-repo/grantAgreement/ES/DGA/A20-20R
Financiación:
info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R
Tipo y forma:
Artículo (Versión definitiva)
Área (Departamento):
Área Tecnología de Alimentos
(
Dpto. Produc.Animal Cienc.Ali.
)
Debe reconocer adecuadamente la autoría, proporcionar un enlace a la licencia e indicar si se han realizado cambios. Puede hacerlo de cualquier manera razonable, pero no de una manera que sugiera que tiene el apoyo del licenciador o lo recibe por el uso que hace.
Exportado de SIDERAL (2023-05-18-15:54:07)
Enlace permanente:
Copiar
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Artículos
Volver a la búsqueda
Registro creado el 2022-02-09, última modificación el 2023-05-19
Versión publicada:
PDF
Valore este documento:
Rate this document:
1
2
3
4
5
(Sin ninguna reseña)
Añadir a una carpeta personal
Exportar como
BibTeX
,
MARC
,
MARCXML
,
DC
,
EndNote
,
NLM
,
RefWorks