Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

Karaça, Aslı Can; Low, Nicholas H.; Nickerson, Michael T.

doi:10.1016/j.tifs.2014.11.002

Cited by 124 publications

(93 citation statements)

References 48 publications

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“…Further, both capsule and spherical morphologies should not have defects or pinholes to ensure a greater stability. Therefore, the presence of defects may increase the rate of oxidation or hydrolytic degradation (Figure 1) [18,53]. Further, microparticles might exhibit from irregular to spherical shape.…”

Section: Encapsulation Methods With Proteinsmentioning

confidence: 99%

“…For instance, casein proteins have a molecular mass of 20 kDa, whereas the molecular mass of soy proteins is 350 kDa. Further, animal proteins have a much faster diffusion kinetics at the interfaces and present a greater stability in emulsions, which is the key in many encapsu lation processes [12,53]. On the other hand, the large globular nature of vegetable proteins presents a greater challenge at stabilizing the interface in an emulsion and these proteins render a low EE.…”

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

“…These emulsions are stabilized by increasing the viscosity of the continuous phase instead of acting on the interface, leading to a lower entrapment efficiency of the dis persing compound resulting in a higher susceptibility towards oxidative and degradation reactions. However, plant proteins exhibit several advantages that make them highly attrac tive in the pharmaceutical, cosmetic and food fields [12,53]. For instance, plant proteins reflect the current "green" and "clean" label trends, and they are not considered allergenic as compared to the animal-derived proteins.…”

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

“…For instance, plant proteins reflect the current "green" and "clean" label trends, and they are not considered allergenic as compared to the animal-derived proteins. In addition, the niche marketing restrict the use of animal proteins in the diet and increase their cost promoting plant proteins as ideal coating materials from more abundant sources [12,53].…”

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

“…Further, these inter actions depend on the protein structure (degree of extension) and the respective sequence of hydrophobic and hydrophilic amino acids in the protein. Therefore, vegetable proteins are very suitable materials for the encapsulation process of active ingredients in the food, phar maceutical and cosmetic fields [12,46,53].…”

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

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Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Quiroz¹,

Durán²,

Ciro-Gómez³

et al. 2017

Allergen

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Plant-derived proteins are remarkable macromolecules of scientific interest because they represent an alternative to the animal-derived proteins and petroleum-derived polymers. Many food proteins especially those derived from animal sources could act as antigens in humans. For instance, milk proteins extracted from cows may cause food intolerance during infancy. Further, soybean, peanuts, tree nuts, fish, crustacean shellfish and egg proteins may act as antigens in 90% of children. Since the GI tract is permeable to intact antigens the oral intake of these proteins may generate gastrointestinal (50-80%), cutane ous (20-40%) and respiratory symptoms (4-25%). Most of these allergens are water-soluble glycoproteins that are resistant to acids and enzymes. Usually, these proteins have a small molecular weight (10,000-60,000 kDa), water solubility, glycosylation residues, and a rela tive resistance to heat and digestion. Allergenicity is less frequent in vegetable proteins due to their less flexible and non-compact structure. Allergenicity is also related to the resistance to proteolysis, post-translational glycosylation, presence of epitopes, and enzy matic proteolysis. Moreover, proteins serve as a coating material if structural modifica tions in the protein, either by physical, chemical or enzymatic mechanisms are conducted. As a result, their allergenicity is reduced, and their functional properties are enhanced.

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Section: Encapsulation Methods With Proteinsmentioning

confidence: 99%

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

Section: Proteins Used As Coating Materials: An Emergent Trendmentioning

confidence: 99%

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Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Quiroz¹,

Durán²,

Ciro-Gómez³

et al. 2017

Allergen

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Biopolymers and Functional Biopolymers in Food Technology

Argin,

2024

Applications of Biopolymers in Science, Biotechnology, and Engineering

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Plant RuBisCo: An Underutilized Protein for Food Applications

Stefano

Agyei

Njoku³

et al. 2018

J Americ Oil Chem Soc

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Malnutrition is a public health concern and chronic protein malnutrition is prevalent in early childhood in many developing countries. Plant proteins are good candidates for meeting the growing protein needs. RuBisCo (ribulose-1,5-bisphosphate carboxylase/oxygenase) is a photosynthetic enzyme that exists in 4 forms (I, II, III, and IV), with form I being characteristic of higher plants. Form I RuBisCo represents 50% of leaf proteins, and is, therefore, important as a source of protein for nutrition and as a functional ingredient, although the laborious extraction process for plant proteins can limit their use in food products. Column chromatography is the most effective RuBisCo purification step for laboratory research, while ultrafiltration has shown prospects for large-scale applications. RuBisCo has excellent solubility in alkaline pH and at low denaturation temperatures. Thus, RuBisCo can form brittle gels at low concentrations, which can influence the chemosensory properties of products containing the proteins. Foaming of RuBisCo occurs around its isoelectric point, while emulsifying capacity proportionally increases with pH. Heating prior to emulsification increased the strength and stability of emulsion formed with RuBisCo.The protein is also attractive due to its high nutritional values and in vitro digestibility. Furthermore, RuBisCo is a competitive source of bioactive peptides with opioid-like, memory-enhancing, appetite-stimulating, antioxidative, and antihypertensive properties, demonstrating the wide range of food applications where RuBisCo can be utilized.

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Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

Cited by 124 publications

References 48 publications

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Vegetable Proteins: Non-sensitizing Encapsulation Agents for Bioactive Compounds

Biopolymers and Functional Biopolymers in Food Technology

Plant RuBisCo: An Underutilized Protein for Food Applications

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