Application of legume‐based materials in encapsulation technology: A review

Abstract

There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume‐based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume‐based proteins and their combinations with polysaccharides are the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short‐term and long‐term consumption of these encapsulated products. Legume‐based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology.

Leguminous fractions as encapsulating agents of fat-soluble vitamins

“…Besides, proteins can have antioxidant activity, film-forming capacity and ability to self-assemble into specific structures, and have high nutritional value [25]. Proteins provide benefits regarding encapsulation and carrying of substances, considering that they can circulate through blood during high periods of time, they present targeting ability, and they can bind to certain molecules [34]. Other advantages of using proteins for encapsulation include environmental benefits, since they are renewable and biodegradable [25,35].…”

Encapsulation of Active Substances in Natural Polymer Coatings

“…These proteins provide a cost-effective alternative for shielding and ensuring the delivery of bioactive compounds and are used to encapsulate both hydrophilic and hydrophobic bioactive compounds [ 160 ]. Encapsulation with legume-based proteins can be carried out by spray drying [ 161 ], coacervation [ 162 ], and extrusion methods [ 1 ].…”

“…The quality of the encapsulation is also influenced by the nature of the active ingredient, the nature of the wall material, and their interactions. A material used as a coating should have high functional rheological properties, and for most applications, should be edible, biodegradable, compatible with the active ingredient, cost-effective, and provide optimal stability during and after the manufacture of the encapsulated products [ 1 , 2 ]. Several molecular compounds have been investigated and used as encapsulated substances.…”