The use of whey proteins as coating material in nanoencapsulation and microencapsulation applications
DOI:
https://doi.org/10.14295/2238-6416.v78i3.932Keywords:
encapsulation methods, controlled release, bioactive compounds.Abstract
Encapsulation technology has applications in various fields, including the food, agriculture, pharmaceutical, and cosmetic industries. In the food field, encapsulation is carried out using bioactive components such as flavor components, micronutrients, fatty acids, vitamins, enzymes, antioxidants, polyphenols, known as the core materials, and carbohydrates, gums, and proteins such as shell (coating) material. Among coating materials, whey proteins are commonly used in microencapsulation and nanoencapsulation applications. Whey proteins used as coating material protect food against external influences and increase the nutritional value of the food and the health functionality of the foods to which they are added. However, there are some limitations due to the low solubility of whey proteins in aqueous media. High hygroscopicity, likely to promote unpleasant taste. To overcome these, researchers are continuing optimization studies for technologies using these hydrolysates and isolates in different food matrices. The use of whey proteins as a capsule material for encapsulating food ingredients with micro/nanoencapsulation techniques is becoming increasingly common. This review is focused on the nanoencapsulation and microencapsulation techniques and the use of whey proteins as coating material for different substances in the food industry is evaluated.
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