title: Design of whey protein nanostructures for incorporation and release of nutraceutical compounds in food.
abstract: Whey proteins are widely used as nutritional and functional ingredients in formulated foods because they are relatively inexpensive, generally recognized as safe (GRAS) ingredient, and possess important biological, physical, and chemical functionalities. Denaturation and aggregation behavior of these proteins is of particular relevance toward manufacture of novel nanostructures with a number of potential uses. When these processes are properly engineered and controlled, whey proteins may be formed into nanohydrogels, nanofibrils, or nanotubes and be used as carrier of bioactive compounds. This review intends to discuss the latest understandings of nanoscale phenomena of whey protein denaturation and aggregation that may contribute for the design of protein nanostructures. Whey protein aggregation and gelation pathways under different processing and environmental conditions such as microwave heating, high voltage, and moderate electrical fields, high pressure, temperature, pH, and ionic strength were critically assessed. Moreover, several potential applications of nanohydrogels, nanofibrils, and nanotubes for controlled release of nutraceutical compounds (e.g. probiotics, vitamins, antioxidants, and peptides) were also included. Controlling the size of protein networks at nanoscale through application of different processing and environmental conditions can open perspectives for development of nanostructures with new or improved functionalities for incorporation and release of nutraceuticals in food matrices.
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.|b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.
authors.forename: Oscar L
authors.initials: OL
authors.lastname: Ramos
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.
authors.forename: Ricardo N
authors.initials: RN
authors.lastname: Pereira
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.
authors.forename: Artur
authors.initials: A
authors.lastname: Martins
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.
authors.forename: Rui
authors.initials: R
authors.lastname: Rodrigues
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.|c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain.
authors.forename: Clara
authors.initials: C
authors.lastname: Fuciños
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.
authors.forename: José A
authors.initials: JA
authors.lastname: Teixeira
authors.affiliation: c Biotechnology Group , Department of Analytical Chemistry and Food Science , University of Vigo , Ourense , Spain.
authors.forename: Lorenzo
authors.initials: L
authors.lastname: Pastrana
authors.affiliation: b LEPABE-Laboratory of Engineering of Processes, Environment, Biotechnology and Energy, University of Porto, Rua Dr. Roberto Frias , Porto , Portugal.|d Department of Chemical Engineering , Rua Dr. Roberto Frias , Porto , Portugal.
authors.forename: F Xavier
authors.initials: FX
authors.lastname: Malcata
authors.affiliation: a CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar , Braga , Portugal.
authors.forename: António A
authors.initials: AA
authors.lastname: Vicente
mesh_terms: D055598:Chemical Phenomena; D019587:Dietary Supplements / Q000032:analysis*; D059022:Food Safety; D005782:Gels / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D049329:Nanostructures / Q000737:chemistry*; D043942:Nanotubes / Q000737:chemistry; D011489:Protein Denaturation; D054730:Protein Interaction Domains and Motifs; D013696:Temperature; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D005782:Gels; D000067816:Whey Proteins
keywords: Encapsulation; Nanostructures; Nutraceuticals; Whey proteins; aggregation; gelation