Encapsulation of essential oils using hemp protein isolate–gum Arabic complex coacervates and evaluation of the capsules

Abstract

The complex coacervate between hemp protein isolate and gum Arabic was prepared and used as emulsifier and encapsulant for four different essential oils (oregano, mustard, grapefruit, lemon). The properties of...

Modification of plant and algal proteins through the Maillard reaction and complex coacervation: mechanisms, characteristics, and applications in encapsulating oxygen-sensitive oils

“…Thus, complex coacervates are more effective in protecting the encapsulated oil against environmental stresses. 145 Kaushik et al 124 produced flaxseed oil microcapsules stabilised in flaxseed protein-flaxseed gum complex coacervates. The authors reported an improved oxidative stability of the encapsulated oil in terms of reduced peroxidative values during a 30 day storage.…”

Recent advances in plant protein modification: spotlight on hemp protein

“…84 Recent study also provide insight into complex coacervation process between commonly available food polysaccharides (gum Arabic, sodium alginate, pectin) and hemp protein, particularly the optimum complex coacervation conditions and nature of resulting HPI-polysaccharide complex coacervates, which help broaden the application of HPI as emulsifiers and encapsulating shell materials. 85,86 A schematic diagram on the approach followed in this part of the work is given in Fig. 6.…”