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Nanoscience in Food and Agriculture 5 pp 139–168Cite as

Potential of Milk Proteins as Nanoencapsulation Materials in Food Industry

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Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 26))

Abstract

A number of synthetic polymers (e.g. polyacrylamide, polyamides, polyphenylesters and polyurethanes) have been used in biomedical and pharmaceutical sector (Reis et al. 2006). But these polymers cannot be used in food industry that require food grade that is generally regarded as safe ingredients. The toxicity is more likely to be associated with synthetic polymers. There have been some concerns about potential limitations on the patentability of nanotechnology, many more commentators have expressed the opposite concern that there are too many nanotechnology patents that will lead to an overlapping set of patent rights. There is also a need for regulatory framework capable of managing any risks associated with implementation of nanoparticles in food technology.

We reviewed that milk proteins possess a number of functional properties that make them important for conventional and novel dry delivery systems. The major advances of the past year in harnessing milk proteins for novel health-promoting delivery applications are mainly in nanosizing, conjugation, crosslinking and targeting. The major points are (1) Novel milk-protein nanoparticles were used for solubilizing and protecting hydrophobic nutraceuticals in clear systems, for targeting gastric tumors, utilizing the natural digestibility of caseins, (2) New cold-gelation based vehicles for probiotics or protein-drugs were introduced, based on different crosslinking agents, like rennet, transglutaminase, and genipin, (3) Casein hydrogels have a number of favorable properties like high hydrophobicity, good biocompatibility in oral delivery application, lack of toxicity and availability of reactive sites for chemical modifications, (4) Casein floating beads helps to increase the residence time of drugs in the stomach based on its emulsifying and bubble-forming properties, (5) Hydrophobically-modified blood serum albumin was introduced as a new-nanoencapsulator for hydrophobic drugs. In photodynamic cancer therapy blood serum albumin conjugated magnetic nanoparticles were used. In combination with lactoferrin, they can be successfully used in challenging targeting tasks, like crossing the blood-brain-barrier.

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Authors and Affiliations

  1. Centre of Food Science & Technology, Institute of Agricultural Science, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India

    Amrita Poonia

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  1. Amrita Poonia
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  1. School of Biosciences and Technology, VIT University, Vellore, Tamil Nadu, India

    Shivendu Ranjan

  2. School of Biosciences and Technology, VIT University, Vellore, Tamil Nadu, India

    Nandita Dasgupta

  3. Europole Mediterraneen de l’Arbois, CEREGE INRA, Aix en Provence Cedex 04, France

    Eric Lichtfouse

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Poonia, A. (2017). Potential of Milk Proteins as Nanoencapsulation Materials in Food Industry. In: Ranjan, S., Dasgupta, N., Lichtfouse, E. (eds) Nanoscience in Food and Agriculture 5. Sustainable Agriculture Reviews, vol 26. Springer, Cham. https://doi.org/10.1007/978-3-319-58496-6_6

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