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dc.contributor.author
Tomadoni, Bárbara María
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Capello, Cristiane
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Ayala Valencia, Germán
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Gutiérrez Carmona, Tomy José
dc.date.available
2020-10-09T20:04:38Z
dc.date.issued
2020-04-18
dc.identifier.citation
Tomadoni, Bárbara María; Capello, Cristiane; Ayala Valencia, Germán; Gutiérrez Carmona, Tomy José; Self-assembled proteins for food applications: A review; Elsevier Science London; Trends In Food Science & Technology (regular Ed.); 101; 18-4-2020; 1-16
dc.identifier.issn
0924-2244
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http://hdl.handle.net/11336/115699
dc.description.abstract
Background: The development of advanced food materials necessarily involves the building of well-known and oriented micro- and nanoarchitectures, which are obtained through the self-assembly of food grade (edible) polymers.Scope and approachKeeping this in view, proteins have proven to be more versatile building blocks than carbohydrate polymers for the manufacture of multifaceted and advanced systems for food applications.Key findings and conclusionsProteins from different sources (animal, vegetal and microbiological) can be self-assembled in several forms (films, hydrogels, micelles/vesicles and particles) to be targeted and tuned for various food applications such as biosensors, coatings, emulsions, controlled and sustained release of active food additives, development of functional foods, etc. Proteins can be self-assembled with each other, with carbohydrates or other proteins, and includes the use of enzymes and essential oils have achieved this physicochemical phenomenon that occurs between macromolecules via chemical interactions, mainly by hydrogen, hydrophilic and ionic bonding, which are determined by the conditions of ionic strength, mechanical force, pH, salt concentration and type, temperature, among others. This review aims to provide a comprehensive and concise analysis of the state of the art of self-assembled proteins for food applications, which have had a significant boom over the past five years in terms of the development of nanotechnology within the food industry.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science London
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Active substance carriers
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Advanced food materials
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Coating
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Controlled and sustained release systems
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Emulgels
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Encapsulation
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Films
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Functional foods
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Layer-by-layer films
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Protein architecture
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Recubrimientos y Películas
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Ingeniería de los Materiales
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INGENIERÍAS Y TECNOLOGÍAS
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Físico-Química, Ciencia de los Polímeros, Electroquímica
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Ciencias Químicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Self-assembled proteins for food applications: A review
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
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info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-07-01T16:08:47Z
dc.journal.volume
101
dc.journal.pagination
1-16
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Tomadoni, Bárbara María. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
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Fil: Capello, Cristiane. Universidade Federal de Santa Catarina; Brasil
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Fil: Ayala Valencia, Germán. Universidade Federal de Santa Catarina; Brasil
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Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina
dc.journal.title
Trends In Food Science & Technology (regular Ed.)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0924224420304441
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info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.tifs.2020.04.015
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