Interactions between caseins and food-derived bioactive molecules: A review.

Area of Science:

• Food Science
• Biomaterials Science
• Nutritional Science

Background:

• Caseins are safe, abundant, renewable proteins with high nutritional value.
• Casein molecules exhibit various aggregation states and possess binding sites for diverse biomolecules.
• Potential exists for utilizing caseins as delivery systems for bioactive compounds.

Purpose of the Study:

• To review interactions between caseins and food-derived bioactive molecules.
• To focus on casein aggregation states and particle production/study techniques for delivery systems.
• To support the development of novel functional foods using casein-based delivery systems.

Main Methods:

• Literature review focusing on casein-bioactive molecule interactions.
• Analysis of casein aggregation states relevant to delivery applications.
• Examination of techniques for producing and characterizing casein-based delivery particles.

Main Results:

• Caseins can bind various nutritional and health-benefiting biomolecules.
• Different casein aggregation states influence their capacity as delivery vehicles.
• Established techniques exist for creating and studying casein delivery systems.

Conclusions:

• Caseins are versatile biomaterials for developing functional foods.
• Understanding casein interactions and aggregation is key to designing effective delivery systems.
• This review provides a foundation for innovating casein-based functional food development.