Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: A mini review
Received: Jul 15, 2021; Revised: Aug 25, 2021; Accepted: Aug 26, 2021
Published Online: Aug 27, 2021
Numerous hydrophobic bioactive compounds are susceptible to decomposition and contain low bioavailability because of their poor water solubility and chemical stability during food processing and storage, and gastrointestinal digestion. The use of Maillard conjugate-based nanoemulsion delivery system using whey protein can be a promising way to enhance the chemical stability and bioavailability. It is attributed to the enhanced functional properties of Maillard conjugate, such as thermal stability, emulsifying property, and antioxidant property. In this review, technological approaches to enhance the physicochemical functionality of whey protein-based Maillard conjugate will be discussed.