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Updated: Feb 14, 2026

Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
Advances in protein based microencapsulation: from encapsulation materials to functional applications and future
Sulaiman Ahmed1, Gan Hu2, Zahra Batool3
1International Genome Center, School of Life Sciences, Jiangsu University, Zhenjiang 212013, China.
Abstract:
Owing to their remarkable emulsifying ability, structural versatility, and biocompatibility, proteins become promising wall materials for the microencapsulation of diverse bioactive compounds and micronutrients. This review provided a comprehensive overview of protein-based microencapsulation, emphasizing the types of proteins, both animal-derived (whey, casein, gelatin, and egg albumin) and plant-derived (zein, soy, pea, and legume) and their complexes due to their amphiphilic and self-assembling characteristics. Meanwhile, various encapsulation techniques, including spray drying, complex coacervation, ionic gelation, electrospraying, electrospinning, and ultrasonication, are discussed concerning their influence on microcapsule structure, stability, and release behavior. Moreover, critical parameters such as protein physicochemical properties, hydrophobic interactions, thiol crosslinking, protein-polysaccharide composites, emulsion stability, and core-to-wall ratios are also analyzed critically. Additionally, the review also highlighted the applications of protein-based microcapsules in food stabilization, antimicrobial and probiotic delivery, and nutrient fortification, and finally concluded with future perspectives on improving their stability, controllability, and multifunctionality for broader industrial applications.
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