This review summarized the research progress on the preparation methods of nano-delivery systems, the types of proteins used to construct plant polyphenol nano-delivery carriers, and the modification of nano-delivery carriers by cross-linking agents domestically and internationally. The development of protein-based plant polyphenol nano-delivery carriers in the food field was also prospected.
Yang-ling, CHEN; Ye, JIAO; Bo, CUI; Fang, FANG; Jing-jie, YANG; and Yun-hui, CHENG
"Research progress of protein-based plant polyphenol nano-delivery carriers,"
Food and Machinery: Vol. 38:
4, Article 2.
Available at: https://www.ifoodmm.cn/journal/vol38/iss4/2
 LUND M N.Reactions of plant polyphenols in foods:Impact of molecular structure[J].Trends in Food Science & Technology,2021,112:241-251.
 SERRA D,ALMEIDA L M,DINIS T C P.Dietary polyphenols:A novel strategy to modulate microbiota-gut-brain axis[J].Trends in Food Science & Technology,2018,78:224-233.
 HU B,LIU X,ZHANG C,et al.Food macromolecule based nanodelivery systems for enhancing the bioavailability of polyphenols[J].J Food Drug Anal,2017,25(1):3-15.
 ROCHA S,LUCAS M,RIBEIRO D,et al.Nano-based drug delivery systems used as vehicles to enhance polyphenols therapeutic effect for diabetes mellitus treatment[J].Pharmacol Res,2021,169:105604.
 TANG C H.Nanocomplexation of proteins with curcumin:From interaction to nanoencapsulation(A review)[J].Food Hydrocolloids,2020,109:106106.
 HONG S,DIA V P,BAEK S J,et al.Nanoencapsulation of apigenin with whey protein isolate:Physicochemical properties,in vitro activity against colorectal cancer cells,and bioavailability[J].Lebensm Wiss Technol,2022,154:112751.
 BAZANA M T,CODEVILLA C F,DE MENEZES C R.Nanoencapsulation of bioactive compounds:Challenges and perspectives[J].Current Opinion in Food Science,2019,26:47-56.
 ZHANG H,WANG T,HE F,et al.Fabrication of pea protein-curcumin nanocomplexes via microfluidization for improved solubility,nano-dispersibility and heat stability of curcumin:Insight on interaction mechanisms[J].Int J Biol Macromol,2021,168:686-694.
 LUO X,ZHOU Y,BAI L,et al.Fabrication of beta-carotene nanoemulsion-based delivery systems using dual-channel microfluidization:Physical and chemical stability[J].J Colloid Interface Sci,2017,490:328-335.
 ZHOU Y,YUE W,LUO Y,et al.Preparation and stability characterization of soybean protein isolate/sodium alginate complexes-based nanoemulsions using high-pressure homogenization[J].LWT,2022,154:112607.
 JIN B,ZHOU X,ZHENG Z,et al.Investigating on the interaction behavior of soy protein hydrolysates/beta-glucan/ferulic acid ternary complexes under high-technology in the food processing:High pressure homogenization versus microwave treatment[J].Int J Biol Macromol,2020,150:823-830.
 ZHANG X,ZUO Z,MA W,et al.Assemble behavior of ultrasound-induced quinoa protein nanoparticles and their roles on rheological properties and stability of high internal phase emulsions[J].Food Hydrocolloids,2021,117:106748.
 ZHANG X,ZUO Z,YU P,et al.Rice peptide nanoparticle as a bifunctional food-grade pickering stabilizer prepared by ultrasonication:Structural characteristics,antioxidant activity,and emulsifying properties[J].Food Chem,2021,343:128545.
 程昊.基于酪蛋白/玉米醇溶蛋白不同载体的功能因子共包埋研究[D].无锡:江南大学,2020.CHENG Hao.Study on casein and zein-based carriers for the co-encapsulation of bioactive components[D].Wuxi:Jiangnan University,2020.
 焦岩,韩赫,常影,等.玉米醇溶蛋白负载叶黄素纳米粒的制备与表征[J].食品与机械,2019,35(7):7-12,97.JIAO Yan,HAN He,CHANG Ying,et al.Preparation and characterization of lutein loaded in zein nanoparticles[J].Food & Machinery,2019,35(7):7-12,97.
 SALAH M,XU X.Anthocyanin-β-lactoglobulin nanoparticles in acidic media:Synthesis,characterization and interaction study[J].Journal of Molecular Structure,2021,1 232:129995.
 TIAN Y,XU G,CAO W,et al.Interaction between pH-shifted β-conglycinin and flavonoids hesperetin/hesperidin:Characterization of nanocomplexes and binding mechanism[J].LWT,2021,140:110698.
 DU X,JING H,WANG L,et al.pH-shifting formation of goat milk casein nanoparticles from insoluble peptide aggregates and encapsulation of curcumin for enhanced dispersibility and bioactivity[J].LWT,2022,154:112753.
 DU C X,XU J J,LUO S Z,et al.Low-oil-phase emulsion gel with antioxidant properties prepared by soybean protein isolate and curcumin composite nanoparticles[J].LWT,2022,161:113346.
 D'ONOFRE Couto B,NOVAES Da Costa R,CASTRO Laurindo W,et al.Characterization,techno-functional properties,and encapsulation efficiency of self-assembled beta-lactoglobulin nanostructures[J].Food Chemistry,2021,356:129719.
 吴雪娇,吴艳,李旭娇,等.自组装原花青素纳米复合物的构建及表征[J].食品研究与开发,2020,41(14):13-21.WU Xue-jiao,WU Yan,LI Xu-jiao,et al.Construction and characterization of self-assembled proanthocyanidin nanocomposites [J].Food Research and Development,2020,41(14):13-21.
 YIN X,DONG H,CHENG H,et al.Sodium caseinate particles with co-encapsulated resveratrol and epigallocatechin-3-gallate for inhibiting the oxidation of fish oil emulsions[J].Food Hydrocolloids,2022,124:107308.
 钱柳,米亚妮,陈雷,等.乳清蛋白/矢车菊素-3-O-葡萄糖苷纳米粒的制备[J].食品科学,2020,41(10):14-20.QIAN Liu,MI Ya-ni,CHEN Lei,et al.Fabrication and study of whey protein/cyanidin-3-O-glucoside nanoparticles[J].Food Science,2020,41(10):14-20.
 XIE L,WEHLING R L,CIFTCI O,et al.Formation of complexes between tannic acid with bovine serum albumin,egg ovalbumin and bovine beta-lactoglobulin[J].Food Res Int,2017,102:195-202.
 SALAH M,MANSOUR M,ZOGONA D,et al.Nanoencapsulation of anthocyanins-loaded beta-lactoglobulin nanoparticles:Characterization,stability,and bioavailability in vitro[J].Food Res Int,2020,137:109635.
 MAKORI S I,MU T H,SUN H N.Functionalization of sweet potato leaf polyphenols by nanostructured composite beta-lactoglobulin particles from molecular level complexations:A review[J].Food Chem,2022,372:131304.
 XU H,ZHANG T,LU Y,et al.Effect of chlorogenic acid covalent conjugation on the allergenicity,digestibility and functional properties of whey protein[J].Food Chem,2019,298:125024.
 AGUILERA-GARRIDO A,DEL CASTILLO-SANTAELLA T,YANG Y,et al.Applications of serum albumins in delivery systems:Differences in interfacial behaviour and interacting abilities with polysaccharides[J].Adv Colloid Interface Sci,2021,290:102365.
 SALEHIABAR M,NOSRATI H,JAVANI E,et al.Production of biological nanoparticles from bovine serum albumin as controlled release carrier for curcumin delivery[J].Int J Biol Macromol,2018,115:83-89.
 DESALE J.Chemosensitizer and docetaxel-loaded albumin nanoparticle:overcoming drug resistance and improving therapeutic efficacy[J].Nanomedicine,2018,13(21):2 759-2 776.
 KUNDE S S,WAIRKAR S.Targeted delivery of albumin nanoparticles for breast cancer:A review[J].Colloids and Surfaces B:Biointerfaces,2022,213:112422.
 YUAN F,WANG P,YANG Y,et al.Quercetin-albumin nano-complex as an antioxidant agent against hydrogenperoxide-induced death of spinal cord neurons as a model of preventive care study[J].Arabian Journal of Chemistry,2020,13(11):8 172-8 182.
 周浓,余志良,李承勇.玉米醇溶蛋白—番石榴黄酮复合纳米颗粒的制备及其抗氧化活性[J].食品科学,2021,42(3):186-193.ZHOU Nong,YU Zhi-liang,LI Cheng-yong.Fabrication and antioxidant activity of zein-guava flavonoid composite nanoparticles[J].Food Science,2021,42(3):186-193.
 ZOU Y,QIAN Y,RONG X,et al.Encapsulation of quercetin in biopolymer-coated zein nanoparticles:Formation,stability,antioxidant capacity,and bioaccessibility[J].Food Hydrocolloids,2021,120:106980.
 WANG S,LU Y,OUYANG X K,et al.Fabrication of soy protein isolate/cellulose nanocrystal composite nanoparticles for curcumin delivery[J].Int J Biol Macromol,2020,165(Pt A):1 468-1 474.
 CHEN W,JU X,ALUKO R E,et al.Rice bran protein-based nanoemulsion carrier for improving stability and bioavailability of quercetin[J].Food Hydrocolloids,2020,108:106042.
 LIU C,YANG X,WU W,et al.Elaboration of curcumin-loaded rice bran albumin nanoparticles formulation with increased in vitro bioactivity and in vivo bioavailability[J].Food Hydrocolloids,2018,77:834-842.
 GUO Q,SU J,SHU X,et al.Development of high methoxyl pectin-surfactant-pea protein isolate ternary complexes:Fabrication,characterization and delivery of resveratrol[J].Food Chem,2020,321:126706.
 LIU K,ZHA X Q,LI Q M,et al.Hydrophobic interaction and hydrogen bonding driving the self-assembling of quinoa protein and flavonoids[J].Food Hydrocolloids,2021,118:106807.
 MOHAMMADIAN M,SALAMI M,MOGHADAM M,et al.Mung bean protein as a promising biopolymeric vehicle for loading of curcumin:Structural characterization,antioxidant properties,and in vitro release kinetics[J].Journal of Drug Delivery Science and Technology,2021,61:102148.
 MEHRYAR L,ESMAIILI M,ZEYNALI F,et al.Fabrication and characterization of sunflower protein isolate nanoparticles,and their potential for encapsulation and sustainable release of curcumin[J].Food Chem,2021,355:129572.
 韦翠兰,欧阳颖,王梦萍,等.小麦蛋白酶解物—槲皮素复合纳米颗粒的构建及表征[J].现代食品科技,2018,34(3):95-100.WEI Cui-lan,OUYANG Ying,WANG Meng-ping,et al.Fabrication and characterization of wheat protein hydrolysate-quercetin nanoparticles[J].Modern Food Science and Technology,2018,34(3):95-100.
 YUAN D,ZHOU F,SHEN P,et al.Self-assembled soy protein nanoparticles by partial enzymatic hydrolysis for pH-driven encapsulation and delivery of hydrophobic cargo curcumin[J].Food Hydrocolloids,2021,120:106759.
 WANG Y H,YUAN Y,YANG X Q,et al.Comparison of the colloidal stability,bioaccessibility and antioxidant activity of corn protein hydrolysate and sodium caseinate stabilized curcumin nanoparticles[J].J Food Sci Technol,2016,53(7):2 923-2 932.
 ZHANG Y,XIE L,FENG S,et al.Mechanistic study on the nanocomplexation between curcumin and protein hydrolysates from Great Northern bean(Phaseolus vulgaris L.)for delivery applications in functional foods[J].LWT,2021,139:110572.
 LAN M,FU Y,DAI H,et al.Encapsulation of β-carotene by self-assembly of rapeseed meal-derived peptides:Factor optimization and structural characterization[J].LWT,2021,138:110456.
 ALAVARSE A C,FRACHINI E C G,DA SILVA R,et al.Crosslinkers for polysaccharides and proteins:Synthesis conditions,mechanisms,and crosslinking efficiency,a review[J].Int J Biol Macromol,2022,202:558-596.
 PAULUK D,PADILHA A K,KHALIL N M,et al.Chitosan-coated zein nanoparticles for oral delivery of resveratrol:Formation,characterization,stability,mucoadhesive properties and antioxidant activity[J].Food Hydrocolloids,2019,94:411-417.
 GUO Q,SU J,SHU X,et al.Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin:Effect of esterified degree of pectin[J].Food Hydrocolloids,2020,105:105777.
 SUN C C,SU H,ZHENG G D,et al.Fabrication and characterization of dihydromyricetin encapsulated zein-caseinate nanoparticles and its bioavailability in rat[J].Food Chemistry,2020,330:127245.
 POUREINI F,NAJAFPOUR G D,NIKZAD M,et al.Loading of apigenin extracted from parsley leaves on colloidal core-shell nanocomposite for bioavailability enhancement[J].Colloids and Surfaces A:Physicochemical and Engineering Aspects,2021,625:126867.
 VENERANDA M,HU Qiao-bin,WANG Tao-ran,et al.Formation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of eugenol[J].LWT,2018,89:596-603.
 KHAN M A,YUE C,FANG Z,et al.Alginate/chitosan-coated zein nanoparticles for the delivery of resveratrol[J].Journal of Food Engineering,2019,258:45-53.