التفاصيل البيبلوغرافية
| العنوان: |
Preparation, Characteristics, and Advantages of Plant Protein-Based Bioactive Molecule Delivery Systems |
| المؤلفون: |
Tongwei Guan, Zhiheng Zhang, Xiaojing Li, Shaoning Cui, David Julian McClements, Xiaotian Wu, Long Chen, Jie Long, Aiquan Jiao, Chao Qiu, Zhengyu Jin |
| المصدر: |
Foods; Volume 11; Issue 11; Pages: 1562 |
| بيانات النشر: |
Multidisciplinary Digital Publishing Institute |
| سنة النشر: |
2022 |
| المجموعة: |
MDPI Open Access Publishing |
| مصطلحات موضوعية: |
plant protein, bioavailability, delivery, bioactive substance |
| جغرافية الموضوع: |
agris |
| الوصف: |
As a renewable resource, the market trend of plant protein has increased significantly in recent years. Compared with animal protein, plant protein production has strong sustainability factors and a lower environmental impact. Many bioactive substances have poor stability, and poor absorption effects limit their application in food. Plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems. In this review, we present a detailed and concise summary of the effects and advantages of various plant protein-based carriers in the encapsulation, protection, and delivery of bioactive substances. Furthermore, the research progress of food-grade bioactive ingredient delivery systems based on plant protein preparation in recent years is summarized, and some current challenges and future research priorities are highlighted. There are some key findings and conclusions: (i) plant proteins have numerous functions: as carriers for transportation systems, a shell or core of a system, or food ingredients; (ii) plant protein-based carriers could improve the water solubility, stability, and bioavailability of bioactive substances by different types of delivery systems; and (iii) plant protein-based carriers stabilize bioactive substances with potential applications in the food and nutrition fields. |
| نوع الوثيقة: |
text |
| وصف الملف: |
application/pdf |
| اللغة: |
English |
| Relation: |
Food Engineering and Technology; https://dx.doi.org/10.3390/foods11111562 |
| DOI: |
10.3390/foods11111562 |
| الاتاحة: |
https://doi.org/10.3390/foods11111562 |
| Rights: |
https://creativecommons.org/licenses/by/4.0/ |
| رقم الانضمام: |
edsbas.40F41464 |
| قاعدة البيانات: |
BASE |