A review on the use of gums in the production of biopolymer-based nano capsules in the production of dairy products

Subject Areas : Journal of Food Safety and Processing

Alireza Saeed Gohari ¹ , leila Nateghi ² , Laden Rashidi ³ , Shila Berengy ⁴

1 - PhD student, Department of Food Science and Industry, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 - Associate professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.Varamin, Iran
3 - Department of Food and Agricultural Products, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), PO Box 31745‑139, Karaj, Iran
4 - Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2021-12-06 Accepted : 2022-06-10 Published : 2023-02-20

Keywords: Gum, Functional foods, nanocomplex, micro coating, nano capsule,

Abstract :

Today, the production and consumption of functional foods is increasing in the world. This increase is due to the health-giving effects of these foods, which can help in maintaining and improving the favorable physical and mental condition of humans. Dairy products are an important part of this market. In addition to their inherent health benefits, these products provide some of the most important nutrients needed by the body, such as calcium, protein, and riboflavin. They can also be used in enriched foods as carriers of special and nutritious substances. Microencapsulation is a process in which bioactive and ultra-special materials are trapped in a wall system and protected against adverse environmental conditions. For this reason, its use in the production of functional foods and materials is increasing. One of the microencapsulation methods is the use of biopolymer-based nano-capsules using protein and polysaccharides. Gums are polysaccharides with high molecular weight and hydrophilic polymers that are found in the form of tree and shrub secretions, plant and seaweed extracts, seed flour, seed mucilage, viscous glazes resulting from fermentation processes and many other natural products, and are highly used in They are the food industry. Among these applications, we can mention viscosity increase, texture modification, crystallization control, syneresis prevention, film production, etc. One of their relatively new applications is the production of biological nanocomplexes, in which a protein is used to create a complex and form a nano capsule.