Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients
| Autor: | Xuyan Dong, Lei Dai, Na Ji, Xiaotong Bu, Min Chen, Qingjie Sun, Liu Xiong |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
chemistry.chemical_classification
Chemistry Nanotechnology 04 agricultural and veterinary sciences 02 engineering and technology Polymer engineering.material 021001 nanoscience & nanotechnology 040401 food science Micelle Self assembled Preparation method 0404 agricultural biotechnology Solvent evaporation Amphiphile engineering Biopolymer 0210 nano-technology Dissolution Food Science Biotechnology |
| Zdroj: | Trends in Food Science & Technology. 114:386-398 |
| ISSN: | 0924-2244 |
| DOI: | 10.1016/j.tifs.2021.06.001 |
| Popis: | Background The use of micelle structures to achieve the encapsulation and delivery of hydrophobic functional ingredients has attracted widespread attention. Among them, biopolymer micelles have various applications in the food industry due to their superior functional qualities and wide sources. Scope and approach This review summarizes the general preparation methods for self-assembled micelles, the major types of natural molecular-based polymers, the factors that affect the stability of micelles, and the application of micelles in food science. The current challenges and future research prospects are also discussed. Key findings and conclusions Self-assembled micelles are usually prepared by methods such as direct dissolution, dialysis, solvent evaporation, and film hydration. The stability of biopolymer-based micelles is affected by the polymer structure, temperature, pH, and other conditions. Amphiphilic bio-based polymer micelles have great potential in delivering hydrophobic ingredients with excellent loading capacity and encapsulation efficiency. Biopolymer micelles can significantly improve the bioavailability of hydrophobic components. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect