Formation and potential uses of milk proteins as nano delivery vehicles for nutraceuticals: A review

• Published in: International journal of dairy technology 2012-02, Vol.65 (1), p.13-21
• Main Authors: ABD EL‐SALAM, MOHAMED H, EL‐SHIBINY, SAFINAZ
• Format: Article
• Language: English
• Subjects: beta-casein; beta-lactoglobulin; Bioavailability; Biological and medical sciences; biopolymers; Casein; dairy protein; Feeding. Feeding behavior; Food industries; Food processing industry; Food science; functional foods; Functional foods & nutraceuticals; Fundamental and applied biological sciences. Psychology; Goats; heat treatment; lactoferrin; micelles; Milk; Milk and cheese industries. Ice creams; Nanocomposites; Nanomaterials; Nanoparticles; Nanostructure; Nanotechnology; Nutraceuticals; Polysaccharides; Proteins; Shells; Studies; Vertebrates: anatomy and physiology, studies on body, several organs or systems; whey; Whey proteins
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2011.00737.x

The aim of this review was to highlight the progress achieved in the use of milk protein as nano vehicles for nutraceuticals. Reassembled casein and β‐casein micelles and core/shell nanoparticles from casein with other biopolymers have been prepared. Also, cross‐linking of casein micelles has developed stable nanoparticles. Nanogels of whey proteins (WP), β‐lactoglobulin (β‐LG) and lactoferrin (Lf) have been prepared by controlled thermal treatment, and several core/shell nanoparticles have been developed from WP or β‐LG with several polysaccharides. The developed caseins and WP nanoparticles have been used as carriers for several nutraceuticals. Examples have been presented and discussed.