Casein-based hydrogels: A mini-review.

Autor: Nascimento LGL; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil., Casanova F; Research Group for Food Production Engineering, National Food Institute, Technical University of Denmark, SøltoftsPlads, 2800 Kongens Lyngby, Denmark., Silva NFN; Centro de Ciências da Natureza, Universidade Federal de Sao Carlos (UFSCar), 18245-000 Buri, Sao Paulo, Brazil., Teixeira AVNC; Departamento de Física, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil., Carvalho AF; Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa (UFV), 36570-900 Viçosa, Minas Gerais, Brazil. Electronic address: antoniofernandes@ufv.br.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2020 Jun 01; Vol. 314, pp. 126063. Date of Electronic Publication: 2019 Dec 30.
DOI: 10.1016/j.foodchem.2019.126063
Abstrakt: Casein-based hydrogels are biocompatible, biodegradable, renewable, easy to obtain, inexpensive, and non-toxic. They exist in different physicochemical states, e.g. particle hydrogels, which can be dived in suspensions or emulsions and macro hydrogels that are gel colloid type. These biomaterials have drawn increasing attention in recent years due to their abilities to form networks of different tensile strengths and to encapsulate, protect and release biomolecules. This mini-review outlines the recent advances in casein-based hydrogel research and the uses of casein-based hydrogels as drug delivery system for both hydrophobic and hydrophilic molecules. The food and biomedical potential along with possible future uses of the casein-based hydrogels are discussed throughout the document.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2019 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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