Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency

• Published in: Current opinion in food science 2024-06, Vol.57, p.101170, Article 101170
• Main Authors: Fernandes, Janaína G, Rodrigues, Ramila C, Pereira, Laura, Stringheta, Paulo C, Campelo, Pedro H, Martins, Evandro
• Format: Article
• Language: English
• ISSN: 2214-7993; 2214-8000
• DOI: 10.1016/j.cofs.2024.101170

The increasing desire for vegan products has prompted the exploration of plant proteins such as those derived from peas, soy, and sunflowers. Despite offering sustainable alternatives, plant proteins pose certain challenges, particularly in achieving high encapsulation efficiencies for hydrophobic actives. Modulating the technofunctional characteristics of plant proteins through changes in their physicochemical environment, such as pH and temperature, is crucial. Despite being limited in interfacial properties compared with animal proteins, plant proteins can be optimized for successful encapsulation systems, especially with small alterations or pretreatments like heating or enzymatic hydrolysis. The potential of auxiliary technologies, including ultrasound and high pressure, in enhancing plant protein–based encapsulation systems remains an underexplored area, necessitating further research for industrial applications. [Display omitted] •Protein interaction with oil-in-water interfaces boosts encapsulation efficiency.•Protein solubility aids in the encapsulation of hydrophobic actives.•pH, ionic strength, and temperature influence encapsulation efficiency.•Auxiliary technologies help enhance encapsulation efficiency.