Encapsulation of dairy protein hydrolysates: Recent trends and future prospects

References

• Bratovcic, A.; Suljagic, J. Micro- and Nano-Encapsulation in Food Industry. Croat. J. Food Sci. Technol. (Online) 2019, 11, 113–121. DOI: 10.17508/CJFST.2019.11.1.17.
   Google Scholar
• Golkar, A.; Milani, J. M.; Vasiljevic, T. Altering Allergenicity of Cow's Milk by Food Processing for Applications in Infant Formula. Crit. Rev. Food Sci. Nutr. 2019, 59, 159–172. DOI: 10.1080/10408398.2017.1363156.
   PubMed Web of Science ®Google Scholar
• Abd El-Salam, M. H.; El-Shibiny, S. Reduction of Milk Protein Antigenicity by Enzymatic Hydrolysis and Fermentation. A review. Food Rev. Int. 2021, 37, 276–295. DOI: 10.1080/87559129.2019.1701010.
   Google Scholar
• Conesa, C.; Fitzgerald, R. J. Total Solids Content and Degree of Hydrolysis Influence Proteolytic Inactivation Kinetics following Whey Protein Hydrolysate Manufacture. J. Agric. Food Chem. 2013, 61, 10135–10144. DOI: 10.1021/jf401837a.
   PubMed Web of Science ®Google Scholar
• National Internacional Health. Dietary Supplements for Exercise and Athletic Performance. https://ods.od.nih.gov/factsheets/ExerciseAndAthleticPerformance-Consumer/ (accessed Dec 3, 2020). DOI: 10.1016/s0022-3182(85)80200-4..
   Google Scholar
• Sarabandi, K.; Gharehbeglou, P.; Jafari, S. M. Spray-Drying Encapsulation of Protein Hydrolysates and Bioactive Peptides: Opportunities and Challenges. Drying Technol. 2020, 38, 577–589. DOI: 10.1080/07373937.2019.1689399.
   Web of Science ®Google Scholar
• Mcclements, D. J. Historical Perspective Encapsulation, Protection, and Delivery of Bioactive Proteins and Peptides Using Nanoparticle and Microparticle Systems: A Review. Adv. Colloid. Interface Sci. 2018, 253, 1–22. DOI: 10.1016/j.cis.2018.02.002.
   PubMed Web of Science ®Google Scholar
• Rao, P. S.; Bajaj, R. K.; Mann, B.; Arora, S.; Tomar, S. K. Encapsulation of Antioxidant Peptide Enriched Casein Hydrolysate Using Maltodextrin–Gum Arabic Blend. J. Food Sci. Technol. 2016, 53, 3834–3843. DOI: 10.1007/s13197-016-2376-8.
   PubMed Web of Science ®Google Scholar
• Mendanha, D. v.; Molina Ortiz, S. E.; Favaro-Trindade, C. S.; Mauri, A.; Monterrey-Quintero, E. S.; Thomazini, M. Microencapsulation of Casein Hydrolysate by Complex Coacervation with SPI/Pectin. Food Res. Int. 2009, 42, 1099–1104. DOI: 10.1016/j.foodres.2009.05.007.
   Web of Science ®Google Scholar
• Sarabandi, K.; Mahoonak, A. S.; Hamishehkar, H.; Ghorbani, M.; Jafari, S. M. Protection of Casein Hydrolysates within Nanoliposomes: Antioxidant and Stability Characterization. J. Food Eng. 2019, 251, 19–28. DOI: 10.1016/j.jfoodeng.2019.02.004.
   Web of Science ®Google Scholar
• Drapala, K. P.; Auty, M. A. E.; Mulvihill, D. M.; O'Mahony, J. A. Performance of Whey Protein Hydrolysate–Maltodextrin Conjugates as Emulsifiers in Model Infant Formula Emulsions. Int. Dairy J. 2016, 62, 76–83. DOI: 10.1016/j.idairyj.2016.03.006.
   Web of Science ®Google Scholar
• Mohan, A.; Rajendran, S. R. C. K.; He, Q. S.; Bazinet, L.; Udenigwe, C. C. Encapsulation of Food Protein Hydrolysates and Peptides: A Review. RSC Adv. 2015, 5, 79270–79278. DOI: 10.1039/C5RA13419F.
   Web of Science ®Google Scholar
• Mati, A.; Senoussi-Ghezali, C.; Si Ahmed Zennia, S.; Almi-Sebbane, D.; El-Hatmi, H.; Girardet, J. M. Dromedary Camel Milk Proteins, a Source of Peptides Having Biological Activities – A Review. Int. Dairy J. 2017, 73, 25–37. DOI: 10.1016/j.idairyj.2016.12.001.
   Web of Science ®Google Scholar
• Vincenzetti, S.; Pucciarelli, S.; Polzonetti, V.; Polidori, P. Role of Proteins and of Some Bioactive Peptides on the Nutritional Quality of Donkey Milk and Their Impact on Human Health. Beverages 2017, 3, 34. DOI: 10.3390/beverages3030034.
   Web of Science ®Google Scholar
• Sharma, R. Whey Proteins in Functional Foods. In Whey Proteins; Academic Press: Cambridge, 2019; pp 637–663. DOI: 10.1016/B978-0-12-812124-5.00018-7.
   Google Scholar
• Iltchenco, S.; Preci, D.; Bonifacino, C.; Franco, E.; Steffens, C. Whey Protein Concentration by Ultrafiltration and Study of Functional Properties. Ciência Rural. 2018, 48, 1–11.
   Google Scholar
• Hernández-Ledesma, B.; García-Nebot, M. J.; Fernández-Tomé, S.; Amigo, L.; Recio, I. Dairy Protein Hydrolysates: Peptides for Health Benefits. Int. Dairy J. 2014, 38, 82–100. DOI: 10.1016/j.idairyj.2013.11.004.
   Web of Science ®Google Scholar
• Khanam, A.; Chikkegowda, R. K.; Swamylingappa, B. Functional and Nutritional Evaluation of Supplementary Food Formulations. J. Food Sci. Technol. 2013, 50, 309–316. DOI: 10.1007/s13197-011-0344-x.
   PubMed Web of Science ®Google Scholar
• Phillips, S. M. Dietary Protein Requirements and Adaptive Advantages in Athletes. Br. J. Nutr. 2012, 108, S158–S167. DOI: 10.1017/S0007114512002516.
   PubMed Web of Science ®Google Scholar
• Pal, S.; Radavelli-Bagatini, S. The Effects of Whey Protein on Cardiometabolic Risk Factors. Obes. Rev. 2013, 14, 324–343. DOI: 10.1111/obr.12005.
   PubMed Web of Science ®Google Scholar
• van Loon, L. J.; Saris, W. H.; Verhagen, H.; Wagenmakers, A. J. Plasma Insulin Responses after Ingestion of Different Amino Acid or Protein Mixtures with Carbohydrate. Am. J. Clin. Nutr. 2000, 72, 96–105. https://academic.oup.com/ajcn/article/72/1/96/4729439. (accessed Jun) DOI: 10.1093/ajcn/72.1.96.
   PubMed Web of Science ®Google Scholar
• Nongonierma, A. B.; FitzGerald, R. J. Enhancing Bioactive Peptide Release and Identification Using Targeted Enzymatic Hydrolysis of Milk Proteins. Anal. Bioanal. Chem. 2018, 410, 3407–3423. DOI: 10.1007/s00216-017-0793-9.
   PubMed Web of Science ®Google Scholar
• Bassan, J. C.; Goulart, A. J.; Nasser, A. L. M.; Bezerra, T. M. S.; Garrido, S. S.; Rustiguel, C. B.; Guimarães, L. H. S.; Monti, R. Buffalo Cheese Whey Proteins, Identification of a 24 KDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion. PLoS One 2015, 10, e0139550-18. DOI: 10.1371/journal.pone.0139550.
   Web of Science ®Google Scholar
• dos Santos Aguilar, J. G.; Sato, H. H. Microbial Proteases: Production and Application in Obtaining Protein Hydrolysates. Food Res. Int. 2018, 103, 253–262. DOI: 10.1016/j.foodres.2017.10.044.
   PubMed Web of Science ®Google Scholar
• Mótyán, J.; Tóth, F.; Tőzsér, J. Research Applications of Proteolytic Enzymes in Molecular Biology. Biomolecules 2013, 3, 923–942. DOI: 10.3390/biom3040923.
   PubMedGoogle Scholar
• Embiriekah, S.; Bulatović, M.; Borić, M.; Zarić, D.; Rakin, M. Antioxidant Activity, Functional Properties and Bioaccessibility of Whey Protein Hydrolysates. Int. J. Dairy Technol. 2018, 71, 243–252. DOI: 10.1111/1471-0307.12428.
   Web of Science ®Google Scholar
• Egger, L.; Ménard, O. Update on Bioactive Peptides after Milk and Cheese Digestion. Curr. Opin. Food Sci. 2017, 14, 116–121. DOI: 10.1016/j.cofs.2017.03.003.
   Web of Science ®Google Scholar
• Nongonierma, A. B.; FitzGerald, R. J. Bioactive Properties of Milk Proteins in Humans: A Review. Peptides 2015, 73, 20–34. DOI: 10.1016/j.peptides.2015.08.009.
   PubMed Web of Science ®Google Scholar
• Agyei, D.; Danquah, M. K. Industrial-Scale Manufacturing of Pharmaceutical-Grade Bioactive Peptides. Biotechnol. Adv. 2011, 29, 272–277. DOI: 10.1016/j.biotechadv.2011.01.001.
   PubMed Web of Science ®Google Scholar
• Prieto, C. A.; Guadix, E. M.; Guadix, A. Recent Patents on Whey Protein Hydrolysates Manufactured by Proteolysis Coupled to Membrane Ultrafiltration. Recent Patent Chem. Eng. 2010, 3, 115–128. DOI: 10.2174/2211334711003020115.
   Google Scholar
• Dullius, A.; Goettert, M. I.; de Souza, C. F. V. Whey Protein Hydrolysates as a Source of Bioactive Peptides for Functional Foods – Biotechnological Facilitation of Industrial Scale-Up. J. Funct. Foods 2018, 42, 58–74. DOI: 10.1016/j.jff.2017.12.063.
   Web of Science ®Google Scholar
• Morifuji, M.; Kanda, A.; Koga, J.; Kawanaka, K.; Higuchi, M. Post-Exercise Carbohydrate plus Whey Protein Hydrolysates Supplementation Increases Skeletal Muscle Glycogen Level in Rats. Amino Acids 2010, 38, 1109–1115. DOI: 10.1007/s00726-009-0321-0.
   PubMed Web of Science ®Google Scholar
• Hong, C. R.; Lee, G. W.; Paik, H. D.; Chang, P. S.; Choi, S. J. Nanosuspended Branched Chain Amino Acids: The Influence of Stabilizers on Their Solubility and Colloidal Stability. Food Sci. Biotechnol. 2017, 26, 573–579. DOI: 10.1007/s10068-017-0100-8.
   PubMed Web of Science ®Google Scholar
• Chen, H.; Khemtong, C.; Yang, X.; Chang, X.; Gao, J. Nanonization Strategies for Poorly Water-Soluble Drugs. Drug Discov. Today 2011, 16, 354–360. DOI: 10.1016/j.drudis.2010.02.009.
   PubMed Web of Science ®Google Scholar
• Elias, R. J.; Kellerby, S. S.; Decker, E. A. Antioxidant Activity of Proteins and Peptides. Crit. Rev. Food Sci. Nutr. 2008, 48, 430–441. DOI: 10.1080/10408390701425615.
   PubMed Web of Science ®Google Scholar
• Santhanam, A. K.; Lekshmi, M.; Chouksey, M. K.; Tripathi, G.; Gudipati, V. Delivery of Omega-3 Fatty Acids into Cake through Emulsification of Fish Oil-in-Milk and Encapsulation by Spray Drying with Added Polymers. Drying Technol. 2015, 33, 83–91. DOI: 10.1080/07373937.2014.934832.
   Web of Science ®Google Scholar
• Jiménez-Martín, E.; Gharsallaoui, A.; Pérez-Palacios, T.; Carrascal, J. R.; Rojas, T. A. Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures. Food Bioprocess Technol. 2015, 8, 100–111. DOI: 10.1007/s11947-014-1382-y.
   Web of Science ®Google Scholar
• Zhang, S.; Zeng, X.; Ren, M.; Mao, X.; Qiao, S. Novel Metabolic and Physiological Functions of Branched Chain Amino Acids: A Review. J. Anim. Sci. Biotechnol. 2017, 8, 10. DOI: 10.1186/s40104-016-0139-z.
   PubMed Web of Science ®Google Scholar
• Burd, N. A.; Yang, Y.; Moore, D. R.; Tang, J. E.; Tarnopolsky, M. A.; Phillips, S. M. Greater Stimulation of Myofibrillar Protein Synthesis with Ingestion of Whey Protein Isolate v. Micellar Casein at Rest and after Resistance Exercise in Elderly Men. Br. J. Nutr. 2012, 108, 958–962. DOI: 10.1017/S0007114511006271.
   PubMed Web of Science ®Google Scholar
• Aoi, W.; Takanami, Y.; Kawai, Y.; Morifuji, M.; Koga, J.; Kanegae, M.; Mihara, K.; Yanohara, T.; Mukai, J.; Naito, Y.; Yoshikawa, T. Dietary Whey Hydrolysate with Exercise Alters the Plasma Protein Profile: A Comprehensive Protein Analysis. Nutrition 2011, 27, 687–692. DOI: 10.1016/j.nut.2010.06.004.
   PubMed Web of Science ®Google Scholar
• Kong, S.; Zhang, H. Z.; Zhang, W. Regulation of Intestinal Epithelial Cells Properties and Functions by Amino Acids. Biomed. Res. Int. 2018, 2018, 2819154. DOI: 10.1155/2018/2819154.
   PubMed Web of Science ®Google Scholar
• Calbet, J. A. L.; Maclean, D. A. Human Nutrition and Metabolism Plasma Glucagon and Insulin Responses Depend on the Rate of Appearance of Amino Acids after Ingestion of Different Protein Solutions in Humans. J. Nutr. 2002, 132, 2174–2182.
   PubMed Web of Science ®Google Scholar
• Chartrand, D.; da Silva, M. S.; Julien, P.; Rudkowska, I. Influence of Amino Acids in Dairy Products on Glucose Homeostasis: The Clinical Evidence. Can. J. Diabetes 2017, 41, 329–337. DOI: 10.1016/j.jcjd.2016.10.009.
   PubMed Web of Science ®Google Scholar
• Bifari, F.; Nisoli, E. Branched-Chain Amino Acids Differently Modulate Catabolic and Anabolic States in Mammals: A Pharmacological Point of View. Br. J. Pharmacol. 2017, 174, 1366–1377. DOI: 10.1111/bph.13624.
   PubMed Web of Science ®Google Scholar
• Ye, Q.; Georges, N.; Selomulya, C. Microencapsulation of Active Ingredients in Functional Foods: From Research Stage to Commercial Food Products. Trends Food Sci. Technol. 2018, 78, 167–179. DOI: 10.1016/j.tifs.2018.05.025.
   Web of Science ®Google Scholar
• Zuidam, N. J.; Shimoni, E. Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them. In Encapsulation Technologies for Active Food Ingredients and Food Processing; Springer: New York, 2010; pp 3–29. DOI: 10.1007/978-1-4419-1008-0_2.
   Google Scholar
• Eraso, M. O.; Aníbal, H. Use of Starches and Milk Proteins in Microencapsulation. Int. J. Vegetable Sci. 2014, 20, 289–304. DOI: 10.1080/19315260.2013.803181.
   Google Scholar
• Wu, W. An, Innovative Delivery Method for BCAAs. New Hope Network https://www.newhope.com/proteins/innovative-delivery-method-bcaas (accessed Jul 5, 2020).
   Google Scholar
• Hong, C. R.; Lee, G. W.; Paik, H. D.; Chang, P. S.; Choi, S. J. Influence of Biopolymers on the Solubility of Branched-Chain Amino Acids and Stability of Their Solutions. Food Chem. 2018, 239, 872–878. DOI: 10.1016/j.foodchem.2017.07.032.
   PubMed Web of Science ®Google Scholar
• Comunian, T. A.; Favaro-Trindade, C. S. Microencapsulation Using Biopolymers as an Alternative to Produce Food Enhanced with Phytosterols and Omega-3 Fatty Acids: A Review. Food Hydrocolloids 2016, 61, 442–457. DOI: 10.1016/j.foodhyd.2016.06.003.
   Web of Science ®Google Scholar
• Ma, J. J.; Mao, X. Y.; Wang, Q.; Yang, S.; Zhang, D.; Chen, S. W.; Li, Y. H. Effect of Spray Drying and Freeze Drying on the Immunomodulatory Activity, Bitter Taste and Hygroscopicity of Hydrolysate Derived from Whey Protein Concentrate. LWT - Food Sci. Technol. 2014, 56, 296–302. DOI: 10.1016/j.lwt.2013.12.019.
   Web of Science ®Google Scholar
• Favaro-Trindade, C. S.; Santana, A. S.; Monterrey-Quintero, E. S.; Trindade, M. A.; Netto, F. M. The Use of Spray Drying Technology to Reduce Bitter Taste of Casein Hydrolysate. Food Hydrocolloids 2010, 24, 336–340. DOI: 10.1016/j.foodhyd.2009.10.012.
   Web of Science ®Google Scholar
• Chen, M.-J.; Chen, K.-N. Applications of Probiotic Encapsulation in Dairy Products. In Encapsulation and Controlled Release Technologies in Food Systems; Blackwell Publishing: Ames, Iowa, USA, 2007; pp 83–112. DOI: 10.1002/9780470277881.ch4.
   Google Scholar
• Yang, S.; Mao, X. Y.; Li, F. F.; Zhang, D.; Leng, X. J.; Ren, F. Z.; Teng, G. X. The Improving Effect of Spray-Drying Encapsulation Process on the Bitter Taste and Stability of Whey Protein Hydrolysate. Eur. Food Res. Technol. 2012, 235, 91–97. DOI: 10.1007/s00217-012-1735-6.
   Web of Science ®Google Scholar
• Sarabandi, K.; Sadeghi Mahoonak, A.; Hamishekar, H.; Ghorbani, M.; Jafari, S. M. Microencapsulation of Casein Hydrolysates: Physicochemical, Antioxidant and Microstructure Properties. J. Food Eng. 2018, 237, 86–95. DOI: 10.1016/j.jfoodeng.2018.05.036.
   Web of Science ®Google Scholar
• Drapala, K. P.; Auty, M. A. E.; Mulvihill, D. M.; O'Mahony, J. A. Improving Thermal Stability of Hydrolysed Whey Protein-Based Infant Formula Emulsions by Protein–Carbohydrate Conjugation. Food Res. Int. 2016, 88, 42–51. DOI: 10.1016/j.foodres.2016.01.028.
   PubMed Web of Science ®Google Scholar
• Mohan, A.; McClements, D. J.; Udenigwe, C. C. Encapsulation of Bioactive Whey Peptides in Soy Lecithin-Derived Nanoliposomes: Influence of Peptide Molecular Weight. Food Chem. 2016, 213, 143–148. DOI: 10.1016/j.foodchem.2016.06.075.
   PubMed Web of Science ®Google Scholar
• Mohan, A.; Rajendran, S. R. C. K.; Thibodeau, J.; Bazinet, L.; Udenigwe, C. C. Liposome Encapsulation of Anionic and Cationic Whey Peptides: Influence of Peptide Net Charge on Properties of the Nanovesicles. LWT - Food Sci. Technol. 2018, 87, 40–46. DOI: 10.1016/j.lwt.2017.08.072.
   Web of Science ®Google Scholar
• Corrêa, A. P. F.; Bertolini, D.; Lopes, N. A.; Veras, F. F.; Gregory, G.; Brandelli, A. Characterization of Nanoliposomes Containing Bioactive Peptides Obtained from Sheep Whey Hydrolysates. LWT- Food Sci. Technol. 2019, 101, 107–112. DOI: 10.1016/j.lwt.2018.11.036.
   Web of Science ®Google Scholar
• Gómez-Mascaraque, L. G.; Miralles, B.; Recio, I.; López-Rubio, A. Microencapsulation of a Whey Protein Hydrolysate within Micro-Hydrogels: Impact on Gastrointestinal Stability and Potential for Functional Yoghurt Development. J. Funct. Foods 2016, 26, 290–300. DOI: 10.1016/j.jff.2016.08.006.
   Web of Science ®Google Scholar
• Rocha, G. A.; Trindade, M. A.; Netto, F. M.; Favaro-Trindade, C. S. Microcapsules of a Casein Hydrolysate: Production, Characterization, and Application in Protein Bars. Food Sci. Technol. Int. 2009, 15, 407–413. DOI: 10.1177/1082013209346042.
   Web of Science ®Google Scholar
• Subtil, S. F.; Rocha-Selmi, G. A.; Thomazini, M.; Trindade, M. A.; Netto, F. M.; Favaro-Trindade, C. S. Effect of Spray Drying on the Sensory and Physical Properties of Hydrolysed Casein Using Gum Arabic as the Carrier. J Food Sci Technol. 2014, 51, 2014–2021. DOI: 10.1007/s13197-012-0722-z.
   PubMed Web of Science ®Google Scholar
• Peighambardoust, S. H.; Golshan Tafti, A.; Hesari, J. Application of Spray Drying for Preservation of Lactic Acid Starter Cultures: A Review. Trends Food Sci. Technol. 2011, 22, 215–224. pp . DOI: 10.1016/j.tifs.2011.01.009.
   Web of Science ®Google Scholar
• Oliveira, O. W.; Petrovick, P. R. Secagem Por Aspersão (Spray Drying) de Extratos Vegetais: Bases e Aplicações. Rev. Bras. Farmacogn. 2010, 20, 641–650. DOI: 10.1590/S0102-695X2010000400026.
   Google Scholar
• Santivarangkna, C.; Kulozik, U.; Foerst, P. Alternative Drying Processes for the Industrial Preservation of Lactic Acid Starter Cultures. Biotechnol. Prog. 2007, 23, 302–315. DOI: 10.1021/bp060268f.
   PubMed Web of Science ®Google Scholar
• Timilsena, Y. P.; Haque, M. A.; Adhikari, B. Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments. Int. J. Food Sci. Nutr. 2020, 11, 481–508. DOI: 10.4236/fns.2020.116035.
   Google Scholar
• Ray, S.; Raychaudhuri, U.; Chakraborty, R. An Overview of Encapsulation of Active Compounds Used in Food Products by Drying Technology. Food Biosci. 2016, 13, 76–83. DOI: 10.1016/j.fbio.2015.12.009.
   Web of Science ®Google Scholar
• Conegero, J.; Ribeiro, L. C.; Costa, J. M. C. da, C.; Monteiro, A. R. G. Estabilidade, M. do pó da polpa de mangaba obtido por liofilização. https://www.scielo.br/scielo.php?pid=S1415-43662017000900645&script=sci_abstract&tlng=pt (accessed Jun 12, 2020).
   Google Scholar
• Rezvankhah, A.; Emam-Djomeh, Z.; Askari, G. Encapsulation and Delivery of Bioactive Compounds Using Spray and Freeze-Drying Techniques: A Review. Drying Technol. 2020, 38, 235–258. DOI: 10.1080/07373937.2019.1653906.
   Web of Science ®Google Scholar
• Salamanca, C.; Rojas, J. La Liofilización: Percepciones y Desafíos Para El Secado de Productos Alimenticios y Extractos Vegetales. Vitae 2015, 22, 73–73. DOI: 10.17533/udea.vitae.v22n2a01.
   Google Scholar
• Reineccius, G. Use of Proteins for the Delivery of Flavours and Other Bioactive Compounds. Food Hydrocolloids 2019, 86, 62–69. DOI: 10.1016/j.foodhyd.2018.01.039.
   Web of Science ®Google Scholar
• Jafari, S. M. An Overview of Nanoencapsulation Techniques and Their Classification. In Nanoencapsulation Technologies for the Food and Nutraceutical Industries; Academic Press: Cambridge, 2017; pp 1–34. DOI: 10.1016/B978-0-12-809436-5.00001-X.
   Google Scholar
• Mozafari, M. R.; Johnson, C.; Hatziantoniou, S.; Demetzos, C. Nanoliposomes and Their Applications in Food Nanotechnology. J. Liposome Res. 2008, 18, 309–327. DOI: 10.1080/08982100802465941.
   PubMed Web of Science ®Google Scholar
• Wang, M.; Doi, T.; McClements, D. J. Encapsulation and Controlled Release of Hydrophobic Flavors Using Biopolymer-Based Microgel Delivery Systems: Sustained Release of Garlic Flavor during Simulated Cooking. Food Res Int 2019, 119, 6–14. DOI: 10.1016/j.foodres.2019.01.042.
   PubMed Web of Science ®Google Scholar
• Nesterenko, A.; Alric, I.; Silvestre, F.; Durrieu, V. Vegetable Proteins in Microencapsulation: A Review of Recent Interventions and Their Effectiveness. Ind. Crops Prod. 2013, 42, 469–479. DOI: 10.1016/j.indcrop.2012.06.035.
   Web of Science ®Google Scholar
• Vladisavljević, G. T.; Al Nuumani, R.; Nabavi, S. A. Microfluidic Production of Multiple Emulsions. Micromachines 2017, 8, 75. DOI: 10.3390/mi8030075.
   Web of Science ®Google Scholar
• Dickinson, E. Double Emulsions Stabilized by Food Biopolymers. Food Biophys. 2011, 6, 1–11. DOI: 10.1007/s11483-010-9188-6.
   Web of Science ®Google Scholar
• Giroux, H. J.; Constantineau, S.; Fustier, P.; Champagne, C. P.; St-Gelais, D.; Lacroix, M.; Britten, M. Cheese Fortification Using Water-in-Oil-in-Water Double Emulsions as Carrier for Water Soluble Nutrients. Int. Dairy J. 2013, 29, 107–114. DOI: 10.1016/j.idairyj.2012.10.009.
   Web of Science ®Google Scholar
• Giroux, H. J.; Robitaille, G.; Britten, M. Controlled Release of Casein-Derived Peptides in the Gastrointestinal Environment by Encapsulation in Water-in-Oil-in-Water Double Emulsions. LWT - Food Sci. Technol. 2016, 69, 225–232. DOI: 10.1016/j.lwt.2016.01.050.
   Web of Science ®Google Scholar
• McClements, D. J. Encapsulation, Protection, and Release of Hydrophilic Active Components: Potential and Limitations of Colloidal Delivery Systems. Adv. Colloid Interface Sci. 2015, 219, 27–53. DOI: 10.1016/j.cis.2015.02.002.
   PubMed Web of Science ®Google Scholar
• Prichapan, N.; Klinkesorn, U. Factor Affecting the Properties of Water-in-Oil-in-Water Emulsions for Encapsulation of Minerals and Vitamins. Songklanakarin J. Sci. Technol. 2014, 36, 651–661.
   Google Scholar
• Matos, M.; Gutiérrez, G.; Iglesias, O.; Coca, J.; Pazos, C. Enhancing Encapsulation Efficiency of Food-Grade Double Emulsions Containing Resveratrol or Vitamin B12 by Membrane Emulsification. J. Food Eng. 2015, 166, 212–220. DOI: 10.1016/j.jfoodeng.2015.06.002.
   Web of Science ®Google Scholar
• Matos, M.; Gutiérrez, G.; Coca, J.; Pazos, C. Preparation of Water-in-Oil-in-Water (W1/O/W2) Double Emulsions Containing Trans-Resveratrol. Colloids Surf. A 2014, 442, 69–79. DOI: 10.1016/j.colsurfa.2013.05.065.
   Web of Science ®Google Scholar
• Drapala, K. P.; Auty, M. A. E.; Mulvihill, D. M.; O'Mahony, J. A. Influence of Lecithin on the Processing Stability of Model Whey Protein Hydrolysate-Based Infant Formula Emulsions. Int. J. Dairy Technol. 2015, 68, 322–333. DOI: 10.1111/1471-0307.12256.
   Web of Science ®Google Scholar
• Ye, A.; Singh, H. Heat Stability of Oil-in-Water Emulsions Formed with Intact or Hydrolysed Whey Proteins: Influence of Polysaccharides. Food Hydrocolloids 2006, 20, 269–276. DOI: 10.1016/j.foodhyd.2005.02.023.
   Web of Science ®Google Scholar
• Pech-Canul, A.; de la, C.; Ortega, D.; García-Triana, A.; González-Silva, N.; Solis-Oviedo, R. L. A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics. Coatings 2020, 10, 197. DOI: 10.3390/coatings10030197.
   Web of Science ®Google Scholar
• Sapei, L.; Naqvi, M. A.; Rousseau, D. Stability and Release Properties of Double Emulsions for Food Applications. Food Hydrocolloids 2012, 27, 316–323. DOI: 10.1016/j.foodhyd.2011.10.008.
   Web of Science ®Google Scholar
• Adjonu, R.; Doran, G.; Torley, P.; Agboola, S. Screening of Whey Protein Isolate Hydrolysates for Their Dual Functionality: Influence of Heat Pre-Treatment and Enzyme Specificity. Food Chem. 2013, 136, 1435–1443. DOI: 10.1016/j.foodchem.2012.09.053.
   PubMed Web of Science ®Google Scholar
• Adjonu, R.; Doran, G.; Torley, P.; Agboola, S. Formation of Whey Protein Isolate Hydrolysate Stabilised Nanoemulsion. Food Hydrocolloids 2014, 41, 169–177. DOI: 10.1016/j.foodhyd.2014.04.007.
   Web of Science ®Google Scholar
• Panyam, D.; Kilara, A. Enhancing the Functionality of Food Proteins by Enzymatic Modification. Trends Food Sci. Technol. 1996, 7, 120–125. DOI: 10.1016/0924-2244(96)10012-1.
   Web of Science ®Google Scholar
• Singh, H. Aspects of Milk-Protein-Stabilised Emulsions. Food Hydrocolloids 2011, 25, 1938–1944. DOI: 10.1016/j.foodhyd.2011.02.022.
   Web of Science ®Google Scholar
• Ramos, P. E.; Cerqueira, M. A.; Teixeira, J. A.; Vicente, A. A. Physiological Protection of Probiotic Microcapsules by Coatings. Crit. Rev. Food Sci. Nutr. 2018, 58, 1864–1877. DOI: 10.1080/10408398.2017.1289148.
   PubMed Web of Science ®Google Scholar
• Li, L.; Sun, J.; Gao, H.; Shen, Y.; Li, C.; Yi, P.; He, X.; Ling, D.; Sheng, J.; Li, J.; et al. Effects of Polysaccharide-Based Edible Coatings on Quality and Antioxidant Enzyme System of Strawberry during Cold Storage. Int. J. Polym. Sci. 2017, 2017, 1–8. DOI: 10.1155/2017/9746174.
   Web of Science ®Google Scholar
• Carneiro, H. C. F.; Tonon, R. v.; Grosso, C. R. F.; Hubinger, M. D. Encapsulation Efficiency and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Different Combinations of Wall Materials. J. Food Eng. 2013, 115, 443–451. DOI: 10.1016/j.jfoodeng.2012.03.033.
   Web of Science ®Google Scholar
• Kurozawa, L. E.; Park, K. J.; Hubinger, M. D. Effect of Carrier Agents on the Physicochemical Properties of a Spray Dried Chicken Meat Protein Hydrolysate. J. Food Eng. 2009, 94, 326–333. DOI: 10.1016/j.jfoodeng.2009.03.025.
   Web of Science ®Google Scholar
• Silva, D. M.; Nunes, C.; Pereira, I.; Moreira, A. S. P.; Domingues, M. R. M.; Coimbra, M. A.; Gama, F. M. Structural Analysis of Dextrins and Characterization of Dextrin-Based Biomedical Hydrogels. Carbohydr. Polym. 2014, 114, 458–466. DOI: 10.1016/j.carbpol.2014.08.009.
   PubMed Web of Science ®Google Scholar
• Fathi, M.; Mozafari, M. R.; Mohebbi, M. Nanoencapsulation of Food Ingredients Using Lipid Based Delivery Systems. Trends Food Sci. Technol. 2012, 23, 13–27. DOI: 10.1016/j.tifs.2011.08.003.
   Web of Science ®Google Scholar
• Yokota, D.; Moraes, M.; Pinho, S. C. Characterization of Lyophilized Liposomes Produced with Non-Purified Soy Lecithin: A Case Study of Casein Hydrolysate Microencapsulation. Braz. J. Chem. Eng. 2012, 29, 325–335. doi:10.1590/S0104-66322012000200013.
   Web of Science ®Google Scholar