Abstract:

A review. Com. available food ingredients, such as proteins, satd. or polyunsatd. lipids and polysaccharides have nutritional and structure-forming properties at different scale levels. They belong to classes of biodegradable and biocompatible biomaterials which are the focus of intensive research studies thanks to their potentiality to be used as bioactive matrix carriers. This chapter will be concerned with physicochem. and structural properties of protein and lipoprotein assemblies naturally present in food or induced by thermomech. treatments; and with the description of exptl. design and formulation of nutrient-rich products. In the first part, we will focus on the structural properties, from nano- to microsize level, of casein micelle heat-induced proteins aggregates, and of natural egg lipoproteins in relation to their property of protecting nutrients or bioactive compds. (vitamins, unsatd. fatty acids, antioxidants, aroma compds.) and stabilizing emulsions. In the second part we will draw attention to the relation between their protective and carrying properties with the structure and dynamics, at different scales, of such complex food matrixes. In conclusion, the trends in research concerning the delivery of nutrients in complex food will be debated. [on SciFinder(R)]