Food biopolymers-derived nanogels for encapsulation and delivery of biologically active compounds: A perspective review

Abstract

Nanotechnology is an emerging field in the food and pharmaceutical industries since it can fabricate various delivery systems for the encapsulation, protection, and controlled release of many different drugs, nutraceuticals, and bioactive compounds. The use of materials in the nanoscale (10−9 m) may display distinct physicochemical and biological properties to overcome problems associated with poor water-solubility, stability, bioaccessibility, and bioavailability of these active agents. Food-derived proteins and polysaccharides or their combination are attractive materials to form complex encapsulation and delivery systems (e.g., emulsions, capsules, and micelles). Among these carriers, nanogels have emerged as a versatile hydrophilic delivery system to encapsulate hydrophilic and hydrophobic compounds with high load capacity and a capability to respond to environmental stimuli. Biopolymers-based nanogels can be used for various manipulations in food applications (functional and fortified foods) or biomedical applications (drug delivery) based on the nanotechnology concept. This review presents specific food proteins and polysaccharides used to fabricate protein-polysaccharide nanogels as the carrier of biologically active compounds and the corresponding characterization methods. The encapsulation, protection, and release of these components and the possible factors influencing the formation of biopolymers-based nanogels are also discussed.

Keywords

• Nanoencapsulation
• Bioactive compounds
• Food-grade materials
• Bioaccessibility
• Bioavailability
• Release properties