Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities.

Randy Adjonu, Gregory Doran, Peter Torley, Samson Agboola

Research output: Contribution to journalArticle

90 Citations (Scopus)
53 Downloads (Pure)

Abstract

Milk proteins are used to make emulsions, and maybe used to make nanoemulsions. Nanoemulsions are a nanotechnology with food applications, and possess superior physicochemical and sensorial properties compared to macro- and microemulsions. They are also able to deliver bioactive compounds when consumed. In this review, three aspects of food nanoemulsions will be examined: (1) the production and properties of food nanoemulsions, (2) emulsifiers/surfactant (ionic, non-ionic, phospholipid, polysaccharide, and protein) used in nanoemulsions production. The suitability of proteins and protein hydrolysates as nanoemulsifiers is discussed, with a particular focus on whey protein, (3) the potential of whey protein derived peptides as both emulsifiers and bioactive compounds in nanoemulsions delivery systems. Lastly, the potential delivery of bioactive peptides and other bioactive compounds within nanoemulsion systems is also discussed.
Original languageEnglish
Pages (from-to)15-27
Number of pages13
JournalJournal of Food Engineering
Volume122
Issue number1
DOIs
Publication statusPublished - Feb 2014

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