Plant protein-based emulsions for the delivery of bioactive compounds

Emulsification and stabilisation technologies used for the inclusion of lipophilic functional ingredients in food systems

“…Legume-based proteins are the group with the greatest variety and include soybeans, peanuts, peas, chickpeas, beans, and lentils. Among the legume groups, soy protein is the most commonly used protein in the emulsification of bioactive compounds [ 115 ]. Vegetable proteins are often combined with natural polymers to create stable emulsions.…”

Effects of the Combination of Protein in the Internal Aqueous Phase and Polyglycerol Polyricinoleate on the Stability of Water-In-Oil-In-Water Emulsions Co-Encapsulating Crocin and Quercetin

“…Legume ranks as the world’s second most popular crop and serves as an abundant source of plant protein [ 13 ]. Legume proteins exhibit versatility, providing nutrition and sustainability, thereby serving as apt protein sources to craft functional ingredient emulsions and microencapsulation systems [ 14 , 15 ]. Soybean isolate proteins, which contain abundant nutrients and boast exceptional functional properties, are extensively utilized as food ingredients and additives in the food industry [ 16 ].…”

Editorial: Protein nanoparticles: characterization and pharmaceutical application

“…The use of proteins as suitable biomaterials for pharmaceutical applications is a well-known strategy to modulate the physico-chemical and biopharmaceutical features of the active compounds ( Martínez-López et al, 2020 ; Can Karaca et al, 2023 ). The specific structural properties of proteins can promote the development of various formulations such as micro/nanoparticles, scaffolds, (hydro)gels and films, offering a wide range of administration routes for the entrapped compound(s) ( Elzoghby et al, 2012 ; Aljabali et al, 2022 ).…”