Article

Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: A mini review

Sehee Lee1, Won-Jae Lee1,*
Author Information & Copyright
1Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea.
*Corresponding Author: Won-Jae Lee, Department of Animal Bioscience (Institute of Agriculture and Life Science), Gyeongsang National University, Jinju 52828, Korea, Republic of. E-mail: wjleewisc@gnu.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 15, 2021; Revised: Aug 25, 2021; Accepted: Aug 26, 2021

Published Online: Aug 27, 2021

Abstract

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.  

Keywords: nano emulsion delivery system; milk protein; Maillard conjugate; functional property