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> Development of encapsulation strategies and composite edible films to maintain lactoferrin bioactivity: A review
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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:
Article (Published version)
Área (Departamento):
Área Tecnología de Alimentos
(
Dpto. Produc.Animal Cienc.Ali.
)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Exportado de SIDERAL (2023-05-18-15:54:07)
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Record created 2022-02-09, last modified 2023-05-19
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