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Extraction of Plant-based Capsules for Microencapsulation Applications
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Vegetable proteins as encapsulating agents: Recent updates and future perspectives.

Fakhar Islam1, Yuosra Amer Ali2, Ali Imran1

  • 1Department of Food Sciences Government College University Faisalabad Pakistan.

Food Science & Nutrition
|April 13, 2023
PubMed
Summary
This summary is machine-generated.

Vegetable proteins like soy, pea, and sunflower show promise for encapsulating active ingredients, offering protection in the gastrointestinal tract. Biodegradable methods like coacervation are ideal for creating these functional food delivery systems.

Keywords:
activecoacervationcoreencapsulationspray dryingvegetable proteins

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Area of Science:

  • Food Science
  • Materials Science
  • Biotechnology

Background:

  • Proteinaceous materials form protective gels, enhancing active core stability against stomach and intestinal conditions (temperature, pH, O2).
  • The growing functional food market necessitates exploring novel protein sources for encapsulation, particularly plant-based proteins.
  • Existing encapsulation methods need optimization for environmental friendliness and efficiency.

Purpose of the Study:

  • To review vegetable protein sources for encapsulation material potential.
  • To explore green process technologies for vegetable protein encapsulation.
  • To assess encapsulation method specificity concerning vegetable protein sensitivity.

Main Methods:

  • Review of scientific literature on vegetable protein encapsulation.
  • Analysis of encapsulation techniques such as spray drying and coacervation.
  • Evaluation of particle size control in nano to micron ranges.

Main Results:

  • Soybeans, peas, sunflower, legumes, oats, rice, and wheat proteins are viable encapsulation candidates.
  • Biodegradable processes like spray drying and coacervation are suitable for vegetable protein encapsulation.
  • Coacervation offers promising control over particle sizes from nano to hundreds of microns.

Conclusions:

  • Vegetable proteins are significant for developing advanced, eco-friendly encapsulation systems.
  • Encapsulation method selection must consider vegetable protein sensitivity and desired functionality.
  • Future research should focus on optimizing green encapsulation technologies for functional foods.