Encapsulation of food protein hydrolysates and peptides: a review

Abstract

Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

Encapsulation of bioactive whey peptides in soy lecithin-derived nanoliposomes: Influence of peptide molecular weight

“…Notably, our findings represent the highest EE reported for food-derived peptides in liposome carriers. This is contrary to the lower EE of 40-60% reported for casein peptides in liposomes (Yokota, Moraes, & Pinho, 2012;Morais, Da Silva Barbosa, Delvivo, Mansur, Cristina De Oliveira, & Silvestre, 2004), which was attributed to limited peptide-carrier interaction due to the repulsion of the negatively charged casein phosphopeptides and the anionic head groups of the phospholipids in the liposomes (Mohan et al, 2015b). Similarly, lower EE has been reported for negatively charged bovine serum albumin (Liu, Ye, Liu, Liu, Han, & Singh, 2015), but encapsulation of marine protein-derived peptides in liposomes has resulted in a relatively higher EE of up to 80% (da Rosa Zavereze et al, 2014, Mosquera et al, 2014.…”

“…1). Peptide encapsulation in liposomes has been demonstrated to result in lower EE when compared to encapsulation in protein and polysaccharide matrices (Mohan et al, 2015b). Notably, our findings represent the highest EE reported for food-derived peptides in liposome carriers.…”

“…Typically, a high EE is desirable because it can increase the amount of bioactive delivered and reduce costs, although overloading can lead to leakage of the bioactive materials, which is undesirable (Mohan et al, 2015b). Heterogeneity of peptides makes it challenging to predict their behaviour during encapsulation (McClements, 2014;Mohan et al, 2015b).…”

“…Liposome encapsulation has also been shown to be an appropriate method of reducing the bitterness associated with many bioactive peptides (Mohan, Rajendran, He, Bazinet, & Udenigwe, 2015b).…”

Encapsulation characteristics of protein hydrolysate extracted from Ziziphus jujube seed

“…The application of protein hydrolysates come up with many issues such as low bioavailability, bitter taste, hygroscopic, and likelihood of interacting with the food matrix. Encapsulation as a delivery mechanism can be used to overcome these challenges for improving the bioavailability and organoleptic properties of the peptides [11] . In the food and beverage industry, alginates remain as one of the most important ingredients in food products [12] .…”