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Cited by 17

The DOI matches its Crossref record; 115 of the 115 references it cites were found in a registry or an index.

Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application

Wen, Chaoting, Lin, Xinying, Wang, Jieyu, Liu, Huimin, Liu, Guoyan, Xu, Xin, Zhang, Jixian, Liu, Jingsheng·2025·Comprehensive Reviews in Food Science and Food Safety
DOI 10.1111/1541-4337.70183
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Abstract

Food bioactive ingredients have received widespread attention due to their excellent nutritional and functional properties, regulating the organism. However, some food bioactive ingredients have the disadvantages of poor stability and low bioavailability, which limits their wider application in food. The current study has recently shown a growing interest in designing delivery systems due to their advantages in encapsulating, protecting, and controlling the release of food bioactive ingredients. This review summarizes the classification of protein–pectin delivery carriers, including emulsions, nanoparticles, microcapsules, gels, and films. Besides, the typical preparation methods and the factors affecting the stability of the carriers were presented. Moreover, the release mechanism of the protein–pectin delivery carriers was introduced. Furthermore, the applications of protein–pectin delivery carriers were also described. The protein–pectin delivery carriers have broad research prospects in the functional food and nutritional field. Protein–pectin delivery carriers can enhance the protection of food bioactive ingredient delivery due to their strong interaction force and excellent emulsification properties. Therefore, they can effectively protect food bioactive ingredients from harsh processing conditions and adverse environments in vivo, and improve their physicochemical properties, stability, and bioavailability, which have good application prospects.

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Crossref · 10.1111/1541-4337.70183

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115 of 115 references verified0 citation errors · 0 not checkable

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Citations

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Research works printed but not linked: 3

  1. Guo Z., 2022, Foods, 1902
  2. Jafari S. M., 2017, Chapter One—Nanotechnology Approaches for Increasing Nutrient Bioavailability
  3. Tang Y.2018.In Vitro Digestion and Beta‐Carotene Delivery of Emulsion Stabilized by Heated WPI and Pectin Mixture. University of Missouri‐Columbia.https://doi.org/10.32469/10355/6991 · DOI

Cited by

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Metadata

Authors
Wen, C., Lin, X., Wang, J., Liu, H., Liu, G., Xu, X., Zhang, J., & Liu, J.
Affiliations
  • College of Food Science and Engineering Yangzhou University Yangzhou China
  • College of Food Science and Engineering Jilin Agricultural University Changchun China
ORCID
Venue
Comprehensive Reviews in Food Science and Food Safety
Publisher
Wiley
Published
2025-04-26
Volume
24
Issue
3
ISSN
1541-4337
DOI
10.1111/1541-4337.70183
Cited by
17
References
115
Language
en
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor)
Funders
  • Natural Science Foundation of Jiangsu Province
  • National Natural Science Foundation of China

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CoChat. (2026). Citation check: Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application. https://app.cochat.ai/papers/10.1111/1541-4337.70183
The paper
Wen, C., Lin, X., Wang, J., Liu, H., Liu, G., Xu, X., Zhang, J., & Liu, J. (2025). Protein–Pectin Delivery Carriers for Food Bioactive Ingredients: Preparation, Release Mechanism, and Application. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/1541-4337.70183

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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.