Protein nanocage engineering for Pickering emulsions and potential food applications

Protein nanocages used as emulsion stabilizing colloidal particles are opening possibilities to the design of novel delivery systems for food, pharmaceutical and cosmetic applications. Protein nanocage-stabilized emulsions are able to co-deliver hydrophilic and hydrophobic compounds. The surface chemistry of the particles is one of the factors that determines their ability to stabilize the emulsion. Hence, the importance in developing strategies to rationally tailor the nanocage surface chemistry. This contribution summarizes recent advances in protein nanocage Pickering emulsions and the methods used to modify the nanocages. It discusses future strategies that may allow the modification of protein nanocages based on current knowledge of Pickering emulsions and protein nanocage engineering technology. The characterization methods for the investigation of these protein nanocages and nanocage stabilized emulsions are described. Finally, the applications of protein nanocages for nutrient delivery in the gastrointestinal tract will be discussed. This contribution provides a perspective for future work on protein nanocage stabilized emulsions.