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

Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the microencapsulatio...

Full description

Saved in:
Bibliographic Details
Published in:Trends in food science & technology 2015-03, Vol.42 (1), p.5-12
Main Authors: Can Karaca, A., Low, N.H., Nickerson, M.T.
Format: Article
Language:English
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification. •Plant proteins, as a wall material.•Effect of protein characteristics on emulsification.•Encapsulation with soy, pulse and cereal proteins.•Improving the performance of plant protein-based systems as wall materials.
ISSN:0924-2244
1879-3053
DOI:10.1016/j.tifs.2014.11.002