Tryptophan Stability and Palatability in the Food Formulation: A Review

Tryptophan, an essential amino acid, plays a vital role in the synthesis of critical compounds like serotonin, melatonin, and niacin, which impact mood, sleep, and metabolic processes. It holds promise for improving the well-being of individuals with mood issues or sleep disorders through dietary enrichment. However, incorporating tryptophan into food products presents challenges related to stability, bitterness, and susceptibility to oxidative degradation. These issues can reduce consumer acceptability and effectiveness and may lead to the formation of harmful byproducts. This review comprehensively examines innovative strategies for enriching food products with tryptophan. Crucial approaches include using nano-emulsion systems to encapsulate tryptophan, thereby protecting it from environmental factors and enhancing its bioavailability, adding antioxidants to prevent degradation, and utilizing functional derivatives as alternatives to pure tryptophan. These strategies aim to improve the stability of tryptophan, reduce bitterness, and enhance consumer acceptability. This review provides valuable insights into practical methods for incorporating tryptophan into food formulations, with the goal of optimizing its health benefits and ensuring a positive consumer experience.