Review Paper:
Protein-Based
Nanostructures: A Promising Trend in Food Industry
Manjusha, Singh R. and Srivastava A.
Res. J. Chem. Environ; Vol. 27(9); 123-133;
doi: https://doi.org/10.25303/2709rjce1230133; (2023)
Abstract
Nanotechnology has shown remarkable progressive innovations in the various fields
of biology and biochemistry. Worldwide applications of nanotechnology can be best
described in the areas of biomedical applications, drug delivery systems, biosensing
and biocatalysis, vaccine designing and development etc. Nanotechnology with its
recent developments and advancements brings about a huge impact on the food sector.
Proteins due to their biocompatibility and biodegradability, are widely used as
an essential part of food-grade nanomaterials. Protein-based nanostructures made
from different kinds of proteins provide new options for nanotechnology in the food
industry through their innovative range of food applications for processing, packaging,
the shelf life of foods, quality control and enhancement of nutritional value. This
study reviews the highlights of the recent developments of protein-based nanostructures
such as nanocapsules, nanoemulsions, nanocoatings, nanohydrogels and nanosensors
in the food industry.
