Self-assembled micelles based on amphiphilic biopolymers for delivery of functional ingredients

The use of micelle structures to achieve the encapsulation and delivery of hydrophobic functional ingredients has attracted widespread attention. Among them, biopolymer micelles have various applications in the food industry due to their superior functional qualities and wide sources. This review summarizes the general preparation methods for self-assembled micelles, the major types of natural molecular-based polymers, the factors that affect the stability of micelles, and the application of micelles in food science. The current challenges and future research prospects are also discussed. Self-assembled micelles are usually prepared by methods such as direct dissolution, dialysis, solvent evaporation, and film hydration. The stability of biopolymer-based micelles is affected by the polymer structure, temperature, pH, and other conditions. Amphiphilic bio-based polymer micelles have great potential in delivering hydrophobic ingredients with excellent loading capacity and encapsulation efficiency. Biopolymer micelles can significantly improve the bioavailability of hydrophobic components.