ReviewUtilizing unique properties of caseins and the casein micelle for delivery of sensitive food ingredients and bioactives

- The structure and properties of caseins and casein micelles may be modified by environmental manipulations.
- Particular changes enhance casein ability in delivering bioactives and food ingredients.
- Casein based micro-and nanocapsules, emulsions, hydrogels and edible films can be utilized for delivering bioactives.

BackgroundThe use of biopolymers for the delivery of functional food ingredients and pharmaceuticals has increased dramatically. In this context a great attention has been paid to caseins and the casein micelle over the years, because of their superior functional qualities and nutritional properties.Scope and approachThis review summarizes the unique properties of caseins and the casein micelle and how these properties enhance the successful delivery of sensitive food ingredients and bioactives. This information could be used as a baseline to enhance the capacity of casein and casein micelles in delivering biomolecules through better utilization of their unique properties.Key findings and conclusionsStability of caseins and the casein micelle during heating, freezing, and drying make them valuable in delivering food ingredients and bioactives. However, environmental modifications such as changes in pH perturb the stability of the casein micelle structure. Biological and physical functions of caseins are governed by their composition and flexible conformation. These unique carrying properties of caseins and the casein micelle and their physical and physicochemical changes in response to various environmental conditions such as heat, pH and high pressure can be successfully adapted in delivering functional food ingredients and bioactives in forms of micro-and nanocapsule, emulsions, hydrogels and edible films/coatings.

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