合理设计和制造可食用共递送载体对于开发多种生物活性剂强化的功能性食品具有重要意义。这可能在增加生物活性和功能方面产生协同作用,以达到特定的健康益处。食品蛋白质具有相当大的功能属性,使得它们适合于在宽范围的平台中递送单一生物活性剂。在不同类型的基于蛋白质的载体中,蛋白质-配体纳米复合物,微米/纳米颗粒,和水包油(O/W)乳液在多种生物活性剂的共同递送中越来越受到关注,由于制备过程简单方便,高稳定性,基质相容性,和剂量的灵活性。然而,通过使用这些简单结构的载体成功地共同递送具有不同物理化学性质的生物活性剂是一项艰巨的任务。在这次审查中,一些有效的策略,如结合蛋白质的功能特性,自组装,复合材料,逐层,引入界面工程,重新设计载体结构,探索多种生物活性剂的包封。然后,它强调了在具有简单结构的基于蛋白质的载体内共封装多种生物活性剂的成功案例和挑战。分区,保护,并考虑和讨论了这些基于蛋白质的共递送载体中生物活性剂的释放。最后,还讨论了共包封生物活性剂在食品工业中的安全性和应用以及挑战。这项工作提供了基于蛋白质的颗粒和O/W乳液在共封装生物活性剂的最新概述,这对于设计和开发含有多种生物活性剂的新型功能食品至关重要。
The rational design and fabrication of edible codelivery carriers are important to develop functional foods fortified with a plurality of bioactive agents, which may produce synergistic effects in increasing bioactivity and functionality to target specific health benefits. Food proteins possess considerable functional attributes that make them suitable for the delivery of a single bioactive agent in a wide range of platforms. Among the different types of protein-based carriers, protein-ligand nanocomplexes, micro/nanoparticles, and oil-in-water (O/W) emulsions have increasingly attracted attention in the codelivery of multiple bioactive agents, due to the simple and convenient preparation procedure, high stability, matrix compatibility, and dosage flexibility. However, the successful codelivery of bioactive agents with diverse physicochemical properties by using these simple-structure carriers is a daunting task. In this
review, some effective strategies such as combined functional properties of proteins, self-assembly, composite, layer-by-layer, and interfacial engineering are introduced to redesign the carrier structure and explore the encapsulation of multiple bioactive agents. It then highlights success stories and challenges in the co-encapsulation of multiple bioactive agents within protein-based carriers with a simple structure. The partition, protection, and release of bioactive agents in these protein-based codelivery carriers are considered and discussed. Finally, safety and application as well as challenges of co-encapsulated bioactive agents in the food industry are also discussed. This work provides a state-of-the-art overview of protein-based particles and O/W emulsions in co-encapsulating bioactive agents, which is essential for the design and development of novel functional foods containing multiple bioactive agents.