Plant protein-based emulsions for the delivery of bioactive compounds

Emulsion-based delivery systems (EBDSs) can be in many different forms including micro/nano-emulsions, Pickering emulsions (PEs), high internal phase (HIP) emulsions, multiple emulsions, and emulsion-filled gels, among others. Due to their amphiphilic nature, proteins are widely used in stabilization of EBDSs for bioactive compounds (bioactives). There is a growing interest towards the use of plant proteins (PLPs) as an alternative to animal-based proteins [[1], [2], [3], [4]]. However, PLPs show relatively lower solubility and emulsifying performance compared to commonly used animal proteins [5,6]. Intrinsic factors including the botanical origin, composition, structure, surface properties, solubility, and interfacial properties as well as extrinsic factors such as temperature, pH, ionic strength and presence of other ingredients are important parameters affecting the emulsification and encapsulation performance of PLPs [7,8]. Several approaches including chemical, physical, and biological modification techniques can be applied to improve the solubility, emulsifying and encapsulation efficiency (EE) of PLPs [9].

Recently, emulsification and encapsulation properties of legume proteins including soy, pea, bean, lentil and chickpea proteins were reviewed [10]. More specifically, application of pea proteins in emulsification and encapsulation of bioactives were covered [11]. Gomes and Sobral discussed the use of PLPs in designing delivery systems for lipophilic bioactives [12]. To the best of our knowledge, there is yet no comprehensive review on the PLP-stabilized emulsions for the delivery of lipophilic and hydrophilic bioactives. The present work overviews the current literature on the stabilization of EBDSs with different PLPs including legume, oilseed, cereal, nut, and tuber proteins. Strategies applied for the improvement of emulsifying and EE of PLPs are presented. The findings of most recent studies on the use of complexes formed between PLPs and carbohydrates or polyphenols for stabilization of EBDSs are also discussed.

留言 (0)

沒有登入
gif