Biopolymeric-based emulsions and their effects during processing, digestibility and bioaccessibility of bioactive compounds in food systems

Abstract

This article reviews the major type of interactions between proteins and polysaccharides which occur either by covalent bonding or non-covalent interactions. Covalent interactions are specific and occur due to glycosylation of amino group of proteins and carboxylic group of polysaccharides, while non-covalent interactions are non-specific and generally occur via electrostatic interaction, hydrogen bonding, hydrophobic and van der Waals interactions. Furthermore, this review presents the recent research conducted on the development of various proteins (animal, milk, egg, and plant based proteins)-polysaccharide conjugates, their functional properties as emulsifiers and industrial applications. Recent applications of the protein-polysaccharide conjugates to encapsulate, protect, improve bioavailability and control delivery of bioactive components are also discussed.