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Egg white protein-based delivery system for bioactive substances: a review
Tiantian Liu1,2,3, Yan Zhao1,2,3, Na Wu1,2,3
1Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang, China.
Critical Reviews in Food Science and Nutrition
|August 5, 2022
Summary
Egg white proteins create effective delivery systems for bioactive food compounds, enhancing stability and bioavailability. Research explores various protein carriers like nanoparticles and hydrogels for improved functional food applications.
Area of Science:
- Food Science and Technology
- Biomaterials Engineering
- Nutritional Science
Background:
- Bioactive compounds in food often suffer from poor solubility, chemical instability, and low bioavailability, limiting their use in functional foods.
- Egg white proteins offer a promising solution as natural, versatile carriers for these challenging bioactive substances.
Approach:
- This review examines the structure and properties of key egg white proteins utilized in delivery systems.
- It details various carrier formats, including hydrogels, emulsions, micro/nanoparticles, aerogels, and electrospun fibers.
- The biological functions of bioactive substances and the limitations addressed by these protein-based systems are discussed.
Key Points:
- Ovalbumin, lysozyme, and whole egg white protein are currently the most utilized egg white proteins in delivery systems.
- Egg white protein-based nanoparticles are the predominant carrier type, followed by hydrogels, emulsions, and microparticles.
- Ovotransferrin, ovomucoid, and ovomucin show potential but are less explored.
Conclusions:
- Egg white protein-based delivery systems significantly improve the stability, biological activity, and bioavailability of food bioactive substances.
- Further research into diverse egg white proteins and novel delivery systems will expand options for incorporating bioactive compounds into functional foods.
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