ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES

Abstract

Encapsulation technology is gaining attention across the world owing to its promising protection of active ingredients under hostile conditions. Various wall materials are used in the encapsulation of these sensitive ingredients. However, the legume proteins (LPs) are emerging and unique carriers for the delivery of bioactive owed to their biocompatibility, film formation and functional attributes. Legume proteins loaded with active ingredients can be used for the development of various functional foods. Modification strategies are making the legume proteins effective wall materials against various hostile conditions for the protection of probiotics and other sensitive ingredients. The present review describes the promising potential of legumes for the protection of active ingredients. Additionally, the effect of various modification processes on the functional properties of legumes has been reviewed.

Vegetable proteins as encapsulating agents: Recent updates and future perspectives

“…By improving the manufacturing techniques along with fragile substance or nutraceutical stabilization strategies, these legume protein‐based substances will play important role in the improvement of functional food efficacy for future decades. Development in the technology field for making changes in the functional aspects of legume proteins would make these ingredients important wall materials for enhancing the probiotic viability and stability in functional foods (Afzaal et al, 2021 ).…”

Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects

“…Owing to their biocompatibility, film formation and functional (probiotics) properties, legume proteins have also been used in the encapsulation of several compounds [ 23 ]. They are effective for the preservation of probiotic and labile compounds during gastrointestinal digestion [ 24 ]. Folate, α-tocopherol, ascorbic acid, and phytase have been incapsulated in protein isolates from pea and chickpea, with 62–100% encapsulation efficiency and good release in the gastrointestinal tract [ 25 , 26 ].…”

Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material

“…Furthermore, the controlled release of antioxidants improves the therapeutic efficacy (Munin & Edwards‐Lévy, 2011). Thus, encapsulation has an edge over the conventional technique of direct addition of antioxidants in terms of enhanced solubility, stability, bioaccessibility, and bioavailability (Afzaal et al, 2021; Ghaderi et al, 2014; Yoo et al, 2006).…”

“…There have been reports of natural edible polymers such as pectins, gums, chitosan, starches, maltodextrins, and proteins namely legumes, peas, chickpeas used in several commercial encapsulated products due to their biocompatible, biodegradable, and nontoxic characteristics (Afzaal et al, 2021; Hu et al, 2017; Verma et al, 2020). Several waxes viz.…”

“…Thus, encapsulation has an edge over the conventional technique of direct addition of antioxidants in terms of enhanced solubility, stability, bioaccessibility, and bioavailability (Afzaal et al, 2021;Ghaderi et al, 2014;Yoo et al, 2006).…”