000109703 001__ 109703
000109703 005__ 20230519145555.0
000109703 0247_ $$2doi$$a10.3390/ma14237358
000109703 0248_ $$2sideral$$a126769
000109703 037__ $$aART-2021-126769
000109703 041__ $$aeng
000109703 100__ $$aAbad, I.$$uUniversidad de Zaragoza
000109703 245__ $$aDevelopment of encapsulation strategies and composite edible films to maintain lactoferrin bioactivity: A review
000109703 260__ $$c2021
000109703 5060_ $$aAccess copy available to the general public$$fUnrestricted
000109703 5203_ $$aLactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to con-duct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hy-drogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tu-mours. Finally, the application of LF in edible and active films can be effective against some con-taminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology. © 2021 by the authors. Li-censee MDPI, Basel, Switzerland.
000109703 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-20R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R
000109703 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000109703 590__ $$a3.748$$b2021
000109703 592__ $$a0.604$$b2021
000109703 594__ $$a4.7$$b2021
000109703 591__ $$aMETALLURGY & METALLURGICAL ENGINEERING$$b18 / 79 = 0.228$$c2021$$dQ1$$eT1
000109703 593__ $$aMaterials Science (miscellaneous)$$c2021$$dQ2
000109703 591__ $$aPHYSICS, CONDENSED MATTER$$b28 / 69 = 0.406$$c2021$$dQ2$$eT2
000109703 593__ $$aCondensed Matter Physics$$c2021$$dQ2
000109703 591__ $$aPHYSICS, APPLIED$$b56 / 161 = 0.348$$c2021$$dQ2$$eT2
000109703 591__ $$aMATERIALS SCIENCE, MULTIDISCIPLINARY$$b177 / 345 = 0.513$$c2021$$dQ3$$eT2
000109703 591__ $$aCHEMISTRY, PHYSICAL$$b85 / 165 = 0.515$$c2021$$dQ3$$eT2
000109703 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000109703 700__ $$0(orcid)0000-0003-0862-9893$$aConesa, C.$$uUniversidad de Zaragoza
000109703 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000109703 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000109703 773__ $$g14, 23 (2021), 7358 [25 pp]$$pMaterials (Basel)$$tMaterials$$x1996-1944
000109703 8564_ $$s757017$$uhttps://zaguan.unizar.es/record/109703/files/texto_completo.pdf$$yVersión publicada
000109703 8564_ $$s2768197$$uhttps://zaguan.unizar.es/record/109703/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000109703 909CO $$ooai:zaguan.unizar.es:109703$$particulos$$pdriver
000109703 951__ $$a2023-05-18-15:54:07
000109703 980__ $$aARTICLE