Artificial and reformed casein micelles as encapsulation vehicles: approaches and applications

This article reviews the formation, characteristics, and applications of artificial casein micelles (ACMs) formed via mineralization of non-micellar caseins, as well as reformed casein micelles (RCMs) produced through high-pressure processing and pH-cycling. Comparisons of these particles are made against natural casein micelles (nCMs), in terms of functionality and structural integrity. Current applications of ACMs and RCMs are discussed, and perspectives on their use as novel food ingredients are explored. Particular focus is given to their encapsulation mechanisms, highlighting their emerging potential in food enrichment and drug delivery. In comparison to nCMs, these particles offer enhanced encapsulation of bioactive compounds by exposing binding sites that are generally inaccessible in nCMs. The combined learnings from these novel encapsulation approaches contribute to the development of innovative ingredients and improved delivery systems.