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Milk Protein-Based Nanohydrogels: Current Status and Applications.

Manpreet Kaur1, Aarti Bains2, Prince Chawla1

  • 1Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India.

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Summary

Milk proteins form versatile nanohydrogels through gelation, offering enhanced food structures. These milk protein nanohydrogels have diverse applications in food nutrition, processing, and safety.

Keywords:
characteristics of milk-protein-based nanohydrogelsfood applicationsmilk proteinsnanohydrogel

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Area of Science:

  • Food Science and Technology
  • Materials Science
  • Biotechnology

Background:

  • Milk proteins are superior biomaterials due to their nutritional value, biocompatibility, safety, and functional properties.
  • Hydrogels, particularly nanohydrogels, are highly attractive due to their water-absorbent nature and efficiency in various applications.
  • Milk protein-based gelling systems offer significant potential in food nutrition, health, engineering, processing, and safety.

Purpose of the Study:

  • To review the preparation methods for milk protein nanohydrogels.
  • To highlight the diverse applications of milk protein nanohydrogels in the food industry.

Main Methods:

  • Synthesis of nanohydrogels primarily through gelation of milk proteins.
  • Utilizing protein denaturation, aggregation, and gelation for nanostructure assembly.
  • Employing both chemical (covalent) and physical (noncovalent) cross-linking techniques.

Main Results:

  • Milk protein nanohydrogels can be effectively synthesized using gelation techniques.
  • These nanohydrogels exhibit valuable functionalities for food applications.
  • Cross-linking methods, both chemical and physical, are crucial for nanohydrogel formation.

Conclusions:

  • Milk protein nanohydrogels are a promising class of biomaterials for advanced food formulations.
  • The review provides insights into the synthesis and broad applicability of these nanohydrogels in the food sector.
  • Further research into milk protein nanohydrogels can unlock novel solutions for food industry challenges.