Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application
Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysacchar...
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| Published in | Current opinion in colloid & interface science Vol. 19; no. 5; pp. 417 - 427 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.10.2014
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| Subjects | |
| Online Access | Get full text |
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| Abstract | Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysaccharides. Food biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research.
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•Micro- and nanoparticles find increasing application in the food science field.•Particles can be used to optimize nutritional properties, flavor, appearance and processability of food products.•Different biopolymers such as proteins and polysaccharides can be used to produce food-grade micro- and nano-particles.•Particle characteristics determine the functionality and stability of the particles in a food matrix.•Future research on particle design should be directed to the development of quantitative structure–function relationships. |
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| AbstractList | Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysaccharides. Food biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research. Tailor-made microparticles and nanoparticles are finding increasing use in food products to alter their nutritional characteristics, flavor profile, appearance, rheology, stability, and processability. These particles are often fabricated from food-grade biopolymers, such as proteins and polysaccharides. Food biopolymers display a diverse range of molecular and physicochemical properties (e.g. molecular weight, charge, branching, flexibility, polarity, and solubility) which enables the assembly of colloidal particles that exhibit a broad range of functional attributes. By careful selection of appropriate biopolymers and assembly methods, biopolymer particles can be fabricated with tailored behaviors or features. In this article, we review recent developments in the design and fabrication of functional biopolymer nanoparticles and microparticles, and highlight some of the challenges that will be the focus of future research. [Display omitted] •Micro- and nanoparticles find increasing application in the food science field.•Particles can be used to optimize nutritional properties, flavor, appearance and processability of food products.•Different biopolymers such as proteins and polysaccharides can be used to produce food-grade micro- and nano-particles.•Particle characteristics determine the functionality and stability of the particles in a food matrix.•Future research on particle design should be directed to the development of quantitative structure–function relationships. |
| Author | Joye, Iris Julie McClements, David Julian |
| Author_xml | – sequence: 1 givenname: Iris Julie orcidid: 0000-0002-0992-466X surname: Joye fullname: Joye, Iris Julie email: mcclements@foodsci.umass.edu organization: Department of Food Science, University of Massachusetts, Amherst, MA, USA – sequence: 2 givenname: David Julian surname: McClements fullname: McClements, David Julian organization: Department of Food Science, University of Massachusetts, Amherst, MA, USA |
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| SubjectTerms | Assembly Biopolymers Colloids Encapsulation flavor Flexibility Foods Microparticles molecular weight Nanoparticles nutritive value Polarity polysaccharides proteins Rheology Solubility |
| Title | Biopolymer-based nanoparticles and microparticles: Fabrication, characterization, and application |
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