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Key research themes
1. How do polymer-based encapsulation methods influence the stability and controlled release of proteins and bioactive peptides?
This research theme explores the utilization of various polymers and encapsulation techniques to enhance the stability, bioavailability, and controlled release of proteins and bioactive peptides. It matters because proteins and peptides often suffer from instability under environmental and physiological conditions, limiting their therapeutic and food industry applications. Encapsulation strategies using polymeric materials can protect these biomolecules from degradation, improve their delivery efficiency, and enable sustained or targeted release, which is essential for pharmaceuticals, functional foods, and enzyme applications.
Key finding: The review identifies key enzyme encapsulation methods such as ionotropic gelation, spray drying, freeze-drying, nanoprecipitation, and electrospinning, with chitosan and sodium alginate being prominent polymers. It... Read more
Key finding: This study presents physicochemical principles of fabricating protein-based nanocarriers (nanoparticles, nanogels, nanofibers) from animal and botanical proteins to encapsulate bioactives in food. It emphasizes protein... Read more
Key finding: This review focuses on spray-drying encapsulation as an economical and flexible method to improve the physicochemical stability, mask bitterness, reduce hygroscopicity, and enhance antioxidant activity of protein hydrolysates... Read more
Key finding: This comprehensive review identifies diverse polymers—both natural (chitosan, gum Arabic, whey protein) and synthetic—used as wall materials for encapsulating bioactive compounds including peptides and enzymes. It details... Read more
Key finding: This experimental study demonstrates successful microencapsulation of the food-grade protease Flavourzyme® via spray drying using tripolyphosphate-crosslinked chitosan shells, achieving an encapsulation efficiency of 78.6%... Read more
2. What are the structural and physicochemical considerations in designing protein-based nanostructures and delivery systems for food and biomedical applications?
This theme investigates the molecular, structural, and functional properties of proteins and protein-derived materials that influence their ability to form nanostructures (nanoparticles, hydrogels, emulsions) for encapsulation and delivery of bioactive compounds. Understanding these factors is crucial for tailoring protein carriers with optimized stability, bioactivity retention, controlled release, and compatibility with food matrices or therapeutic contexts. The approach includes modification treatments, nanostructure formation techniques, and evaluation of protein-protein and protein-bioactive interactions.
Key finding: This review details the functional properties of protein-based nanostructures such as hydrogels, solid particles, and emulsions, emphasizing gel swelling, permeability, and cross-linking mechanisms. It highlights how protein... Read more
Key finding: Using fluorescence quenching spectroscopy, the study elucidates the interactions between hydrophilic anthocyanins and plant prolamin proteins (gliadin, hordein, secalin, avenin), finding that hydrogen bonding predominates... Read more
Key finding: The study demonstrates that reducing linear charge density on synthetic polyanions creates dynamic frustrated charge hotspots that enable complex coacervates to sequester globular proteins efficiently (>80% encapsulation).... Read more
Key finding: This review synthesizes knowledge on the functionalization and application of animal- and plant-derived protein films and coatings for food packaging, detailing how protein composition and processing influence barrier... Read more
3. What advances in microencapsulation technologies improve the protection, delivery, and application of proteins and natural antimicrobial agents in food systems?
This area focuses on recent innovations and applications of microencapsulation techniques (spray-drying, coacervation, emulsification, electrospinning) to stabilize proteins, enzymes, and natural antimicrobials (including peptides like nisin) for functional foods and active packaging. It explores how microencapsulation enhances protection from environmental degradation, preserves bioactivity, controls release, and masks undesirable sensory properties—key for extending shelf-life and safety in minimally processed foods. The theme evaluates the integration of encapsulated bioactives into diverse food matrices and packaging formats.
Key finding: This review evaluates encapsulation methods such as molecular inclusion, spray drying, coacervation, and supercritical antisolvent processing for natural antimicrobials (essential oils, plant extracts, bacteriocins). It... Read more
Key finding: This paper provides a detailed overview of incorporating nisin, a bacteriocin, into food packaging matrices such as nanofibers, nanoemulsions, and nanoliposomes to enhance antimicrobial efficacy and product shelf life. It... Read more
Key finding: The study compiles state-of-the-art applications of microcapsules in various food matrices, emphasizing their multifunctional role in preservation, sensory enhancement, fat substitution, and functional food development. It... Read more
Key finding: As described above, the experimental demonstration of spray-drying encapsulation of Flavourzyme® in cross-linked chitosan microparticles provides concrete evidence that scalable microencapsulation techniques produce stable,... Read more