Improved encapsulation capacity of casein micelles with modified structure

Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive to environmental changes which further influence their encapsulation capacity. Therefore, it is essential to understand their stru...

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Vydáno v:Journal of food engineering Ročník 333; s. 111138
Hlavní autoři: Wang, Xiuju, Zhao, Zhengtao
Médium: Journal Article
Jazyk:angličtina
Vydáno: Elsevier Ltd 01.11.2022
Témata:
Bioactive compounds
Casein micelles
Encapsulation
Enzymatic treatment
Homogenization
hydrophilicity
hydrophobicity
micelles
microstructure
Nano-carrier
ultrasonic treatment
Encapsulation
Homogenization
Enzymatic treatment
Casein micelles
Bioactive compounds
Nano-carrier
ISSN:0260-8774, 1873-5770
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Shrnutí:Casein micelles (CM) can encapsulate both hydrophobic and hydrophilic bioactive compounds due to their amphiphilic nature. However, the microstructure of CM is sensitive to environmental changes which further influence their encapsulation capacity. Therefore, it is essential to understand their structural changes and their relationship to the encapsulation capacity. This review summarizes the influence of different environmental modification methods on the structure and encapsulation capacity of CM. The encapsulation capacity of CM is improved by increasing the accessibility of targeted compounds (pH cycles, β-casein removal, and enzymatic treatment) or by increasing their binding with the protein matrix (ultrasonication, heating, and homogenization). The combination of the above strategies can be beneficial. A further comprehensive investigation of the binding mechanisms between CM and carried substances and their digestion behavior is essential. This review can provide innovative insights into producing functional ingredients through better utilization of the unique structural properties of CM. •Casein micelles (CM) is a natural and biodegradable carrier of bioactive compounds.•Encapsulation capacity of CM can be enhanced by manipulating its structure.•Binding between bioactive compounds and CM is influenced by environmental changes.•Digestion of compounds can be controlled by changing structure of CM.
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ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2022.111138