Milk proteins as vehicles for bioactives

Milk proteins are natural vehicles for bioactives. Many of their structural and physicochemical properties facilitate their functionality in delivery systems. These properties include binding of ions and small molecules, excellent surface and self-assembly properties; superb gelation properties; pH-responsive gel swelling behavior, useful for programmable release; interactions with other macromolecules to form complexes and conjugates with synergistic combinations of properties; various shielding capabilities, essential for protecting sensitive payload; biocompatibility and biodegradability, enabling to control the bioaccessibility of the bioactive, and promote its bioavailability.The review highlights the main achievements reported in the last 3 years: harnessing the casein micelle, a natural nanovehicle of nutrients, for delivering hydrophobic bioactives; discovering unique nanotubes based on enzymatic hydrolysis of α-la; introduction of novel encapsulation techniques based on cold-set gelation for delivering heat-sensitive bioactives including probiotics; developments and use of Maillard reaction based conjugates of milk proteins and polysaccharides for encapsulating bioactives; introduction of β-lg–pectin nanocomplexes for delivery of hydrophobic nutraceuticals in clear acid beverages; development of core-shell nanoparticles made of heat-aggregated β-lg, nanocoated by beet-pectin, for bioactive delivery; synergizing the surface properties of whey proteins with stabilization properties of polysaccharides in advanced W/O/W and O/W/O double emulsions; application of milk proteins for drug targeting, including lactoferrin or bovine serum albumin conjugated nanoparticles for effective in vivo drug delivery across the blood-brain barrier; beta casein nanoparticles for targeting gastric cancer; fatty acid-coated bovine serum albumin nanoparticles for intestinal delivery, and Maillard conjugates of casein and resistant starch for colon targeting.Major future challenges are spot-lighted.     

Structured emulsion-based delivery systems: Controlling the digestion and release of lipophilic food components

There is a need for edible delivery systems to encapsulate, protect and release bioactive and functional lipophilic constituents within the food and pharmaceutical industries. These delivery systems could be used for a number of purposes: controlling lipid bioavailability; targeting the delivery of bioactive components within the gastrointestinal tract; and designing food matrices that delay lipid digestion and induce satiety. Emulsion technology is particularly suited for the design and fabrication of delivery systems for lipids. In this article we provide an overview of a number of emulsion-based technologies that can be used as edible delivery systems by the food and other industries, including conventional emulsions, nanoemulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems can be produced from food-grade (GRAS) ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals) using relatively simple processing operations (e.g., mixing, homogenizing, and thermal processing). The structure, preparation, and utilization of each type of delivery system for controlling lipid digestion are discussed. This knowledge can be used to select the most appropriate emulsion-based delivery system for specific applications, such as encapsulation, controlled digestion, and targeted release.     

Amphiphilic micro- and nanogels: Combining properties from internal hydrogel networks,solid particles,and micellar aggregates

Polymeric micro- and nanogels are defined by their water-swollen hydrophilic networks that can often impart outstanding biocompatibility and high-colloidal stability. Unfortunately, this highly hydrophilic nature limits their potential in areas where hydrophobic or amphiphilic interactions are required, for example, the delivery of hydrophobic cargoes or tailored interactions with amphipathic (bio-)surfaces. To overcome this limitation, amphiphilic micro−/nanogels are emerging as new colloidal materials that combine properties from hydrogel networks with hydrophobic segments, known from solid hydrophobic polymer particles or micellar cores. The ability to accurately adjust the balance of hydrophobic and hydrophilic components in such amphiphilic colloidal systems enables new tailored properties. This opens up new applications ranging from the controlled and sustained delivery of hydrophobic drugs, over carriers for catalytic moieties, to their assembly at hydrophilic/hydrophobic interfaces, for example, as advanced stabilizers in Pickering emulsions. While promising, the synthetic realization of such amphiphilic materials remains challenging since hydrophobic and hydrophilic moieties need to be combined in a single colloidal system. As a result, adjusting the micro−/nanogel amphiphilicity often changes the colloidal features too. To overcome these limitations, various strategies have been reported. The aim of this review is to give a brief overview of important synthetic tools, considering both advantages and disadvantages, thus critically evaluating their potential in different research fields.     

Engineering oral delivery of hydrophobic bioactives in real-world scenarios

Bioactive compounds, often hydrophobic in nature, tend to degrade during processing outside or inside the body with rapid clearance rates, resulting in poor bioavailability. In this review, we survey recent scientific advances in lipid-based colloidal delivery systems (conventional emulsions/nanoemulsions, Pickering emulsions, multilayered and multiple emulsions, coated/uncoated liposomes, natural microcapsules, and so on) that have been used to improve the bioaccessibility and/or bioavailability of hydrophobic bioactive compounds. Specifically, we use a ‘delivery to design’ approach, that is, we discuss the desired release kinetics of bioactive compounds first. This enables us to paint a more reasonable image of the optimal microstructure sought in the gastrointestinal tract, to lay out the design principles for fabricating the next generation of oral delivery carriers. Finally, we outline the challenges for translation of oral delivery vehicles that show promises in benchtop experiments and how multidisciplinary approaches might help overcoming some of those challenges.     

Protein–polysaccharide associative interactions in the design of tailor-made colloidal particles

This article reviews some recent advances in the use of diverse protein–polysaccharide associative interactions in the design of colloidal particles having potential to be used for both fortification of food colloids with health-promoting bioactive compounds with better control of their physical stability and breakdown within the gastrointestinal tract. Protein–polysaccharide associative interactions are discussed in the following aspects: (i) the formation of micro- and nanoparticles for the delivery of health promoting ingredients (nutraceuticals); (ii) the controlled gastrointestinal fate of colloidal particles; (iii) the formation of biopolymer-based particles as fat replacers; and (iv) the behavior of colloidal particles as stabilizers of emulsions and foams. The first aspect concerns soluble protein–polysaccharide complex particles (electrostatic nanocomplexes, complex coacervates, covalent conjugates), mixed hydrogel particles, and nanoemulsion-based delivery systems.     

Water-in-water (W/W) emulsions

Water-in-water (W/W) emulsions are colloidal dispersions of an aqueous solution into another aqueous phase. Such dispersions can be formed in mixtures of at least two hydrophilic macromolecules, which are thermodynamically incompatible in solution, generating two immiscible aqueous phases. W/W emulsions are much less known than conventional oil-in-water or water-in-oil emulsions, despite the fact that phase separation in aqueous mixtures is highly common. The thermodynamics and the phase behavior of segregative phase separation in mixtures of hydrophilic polymers have focused a great attention, with many excellent scientific reports in the literature. However, the kinetic stability of water-in-water emulsions is generally difficult to control, since amphiphilic molecules do not adsorb on water-water interfaces. Consequently, surfactants are not good stabilizers for W/W emulsions, and until recently, only a limited number of scientific studies have dealt with the formation and stabilization of emulsions in aqueous two-phase systems. Recent advances and successful results in the stabilization of these emulsions, by alternative mechanisms, have triggered a renewed interest. Nowadays, fast progress is being made in formation and stabilization methods, and new knowledge is rapidly acquired, opening a wide range of novel possibilities for practical applications. Interestingly, highly stable water-in-water emulsions can be formulated using fully biocompatible and edible components, and consequently, these emulsions can be used in food formulations, among many other interesting applications. This review describes the general background of research in the field, and focuses on recent scientific advances, including phase behavior, formation, stability and kinetic aspects, as well as applications such as formation of microgels, encapsulation and drug delivery.     

Novel lipid-based colloidal dispersions as potential drug administration systems – expectations and reality

 Colloidal drug carriers offer a number of potential advantages as delivery systems for, for example, poorly soluble compounds. The first generation of colloidal carriers, in particular liposomes and sub-micron-sized lipid emulsions, are, however, associated with several drawbacks which so far have prevented the extensive use of these carriers in drug delivery. As an alternative colloidal delivery system melt-emulsified nanoparticles based on solid lipids have been proposed. Careful physicochemical characterization has demonstrated that these lipid-based nanosuspensions (solid lipid nanoparticles) are not just “emulsions with solidified droplets”. During the development process of these systems interesting phenomena have been observed, such as gel formation on solidification and upon storage, unexpected dynamics of polymorphic transitions, extensive annealing of nanocrystals over significant periods of time, stepwise melting of particle fractions in the lower-nanometer-size range, drug expulsion from the carrier particles on crystallization and upon storage, and extensive supercooling. These phenomena can be related to the crystalline nature of the carrier matrix in combination with its colloidal state. Observation of the supercooling effect has led to the development of a second new type of carrier system: nanospheres of supercooled melts. This novel type of colloidal lipidic carrier represents an intermediate state between emulsions and suspensions. Moreover, these dispersions are particularly suited to the study of the basic differences between colloidal triglyceride emulsions and suspensions. For many decades drug carriers have represented the only group of colloidal drug administration systems. Nowadays a fundamentally different group of dispersions is also under investigation: drug nanodispersions. They overcome a number of carrier-related drawbacks, such as limitations in drug load as well as side effects due to the matrix material of the carrier particles. Utilizing this concept virtually insoluble drugs can be formulated as colloidal particles, of solid or supercooled nature. For example, coenzyme Q₁₀ (Q₁₀) has been successfully processed into a dispersion of a supercooled melt. Droplet sizes in the lower nanometer range and shelf lives of more than 3 years can easily be achieved for Q₁₀ dispersions. The drug load of the emulsion particles reaches nearly 100%. Received: 15 July 1999/Accepted: 11 November 1999     

Trends in structuring edible emulsions with Pickering fat crystals

The pace of development of edible Pickering emulsions has recently soared, as interest in their potential for texture modification, calorie reduction and bioactive compound encapsulation and delivery has risen. In the broadest sense, Pickering emulsions are defined as those stabilized by interfacially-adsorbed solid particles that retard and ideally prevent emulsion coalescence and phase separation. Numerous fat-based species have been explored for their propensity to stabilize edible emulsions, including triglyceride and surfactant-based crystals and solid lipid nanoparticles. This review explores three classes of fat-based Pickering stabilizers, and proposes a microstructure-based nomenclature to delineate them: Type I (surfactant-mediated interfacial crystallization), Type II (interfacially-adsorbed nano- or microparticles) and Type III (shear-crystallized droplet encapsulation matrices). Far from simply reporting the latest findings on these modes of stabilization, challenges associated with these are also highlighted. Finally, though emphasis is placed on food emulsions, the fundamental precepts herein described are equally applicable to non-food multicomponent emulsion systems.     

Pickering Interfacial Catalysis for Biphasic Systems: From Emulsion Design to Green Reactions

Pickering emulsions are surfactant‐free dispersions of two immiscible fluids that are kinetically stabilized by colloidal particles. For ecological reasons, these systems have undergone a resurgence of interest to mitigate the use of synthetic surfactants and solvents. Moreover, the use of colloidal particles as stabilizers provides emulsions with original properties compared to surfactant‐stabilized emulsions, microemulsions, and micellar systems. Despite these specific advantages, the application of Pickering emulsions to catalysis has been rarely explored. This Minireview describes very recent examples of hybrid and composite amphiphilic materials for the design of interfacial catalysts in Pickering emulsions with special emphasis on their assets and challenges for industrially relevant biphasic reactions in fine chemistry, biofuel upgrading, and depollution.     

Protein nanocage-stabilized Pickering emulsions

The utilization of surface-active engineered protein nanocages as stabilizers for emulsions provides avenues for the design of new tailor-made functional materials in various fields including food, pharmaceutical, and biotechnology. They can be used to codeliver bioactive molecules of different polarities in a tailored manner to the body, act as a platform for screening cells or enzymes, or function as targeted drug delivery systems. Knowledge on the mechanisms that underlie the protein nanocage-driven stabilization of emulsions and their colloidal structure can have direct implications for the rational design of the new advanced functional colloids.This contribution summarizes the recent progress in protein nanocage-stabilized emulsions. It discusses the advances in the precision bioengineering of protein nanocages for emulsion design, highlights challenges in the characterization of structure and dynamics in these materials, and demonstrates selected applications in the field of functional food materials.