ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES &amp; PERSPECTIVES

Afzaal, Muhammad; Saeed, Farhan; Aamir, Muhammad; Usman, Ifrah; Ashfaq, Iqra; Ikram, Ali; Hussain, Muzzamal; Anjum, Faqir Muhammad; Waleed, Muhammad; Suleria, Hafiz Ansar Rasul

doi:10.1080/10942912.2021.1987456

Cited by 12 publications

(18 citation statements)

References 58 publications

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“…Furthermore, the controlled release of antioxidants improves the therapeutic efficacy (Munin & Edwards‐Lévy, 2011). Thus, encapsulation has an edge over the conventional technique of direct addition of antioxidants in terms of enhanced solubility, stability, bioaccessibility, and bioavailability (Afzaal et al, 2021; Ghaderi et al, 2014; Yoo et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

“…There have been reports of natural edible polymers such as pectins, gums, chitosan, starches, maltodextrins, and proteins namely legumes, peas, chickpeas used in several commercial encapsulated products due to their biocompatible, biodegradable, and nontoxic characteristics (Afzaal et al, 2021; Hu et al, 2017; Verma et al, 2020). Several waxes viz.…”

Section: Introductionmentioning

confidence: 99%

“…Thus, encapsulation has an edge over the conventional technique of direct addition of antioxidants in terms of enhanced solubility, stability, bioaccessibility, and bioavailability (Afzaal et al, 2021;Ghaderi et al, 2014;Yoo et al, 2006).…”

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confidence: 99%

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Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material

Gundev

Chauhan

Sachdev

et al. 2022

Food Processing Preservation

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Cold‐pressed underutilized oils are rich in polyunsaturated fatty acids and are susceptible to oxidation. This majorly impacts the sensorial shelf life of the oil and causes rancidity. In view of preventing the oxidation and increasing the shelf life, butylated hydroxytoluene (BHT) antioxidant was incorporated. In order to enhance the oxidative stability of underutilized oil, BHT was encapsulated inside the natural and biodegradable beeswax using the emulsion congealing technique. The effect of BHT/beeswax ratios was studied to depict the best encapsulation efficiency, flow properties, and their characteristics were identified via different characterization techniques. The microspheres were spherical in shape and showed high encapsulation efficiency varying from 96.55 ± 1.973% to 99.2 ± 0.983%. The 2,2 diphenyl‐1‐picrylhydrazyl (DPPH) scavenging activity was highest for Formulation C (69.79 ± 1.037%). Formulation A (1:1) showed first‐order release kinetics and higher thermal stability with enhanced antioxidative potential which can be used in cold‐pressed oils to impart oxidative and storage stability. Practical applications Butylated hydroxytoluene (BHT) is an antioxidant added to oils to scavenge the free radicals produced during the oxidation of oils. BHT compound is sensitive and unstable at high temperatures that limit its effectiveness. The stability of BHT can be improved via encapsulation methodology, wherein a polymer protects the encapsulated BHT from chemical degradation and helps in its controlled release. The present work involves encapsulating BHT in natural polymer viz. beeswax resulting in BHT‐loaded microspheres with enhanced thermal and oxidative stability. The resultant microspheres can be used for food applications requiring high temperature during baking, extrusion for the development of baked, extruded, or savory food products without compromising the effectiveness of the BHT.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material

Gundev

Chauhan

Sachdev

et al. 2022

Food Processing Preservation

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“…By improving the manufacturing techniques along with fragile substance or nutraceutical stabilization strategies, these legume protein‐based substances will play important role in the improvement of functional food efficacy for future decades. Development in the technology field for making changes in the functional aspects of legume proteins would make these ingredients important wall materials for enhancing the probiotic viability and stability in functional foods (Afzaal et al, 2021 ).…”

Section: Future Trendsmentioning

confidence: 99%

Vegetable proteins as encapsulating agents: Recent updates and future perspectives

Islam

Ali

Imran

et al. 2023

Food Science & Nutrition

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The use of proteinaceous material is desired as it forms a protective gelation around the active core, making it safe through temperature, pH, and O2 in the stomach and intestinal environment. During the boom of functional food utilization in this era of advancement in drug delivery systems, there is a dire need to find more protein sources that could be explored for the potential of being used as encapsulation materials, especially vegetable proteins. This review covers certain examples which need to be explored to form an encapsulation coating material, including soybeans (conglycinin and glycinin), peas (vicilin and convicilin), sunflower (helianthins and albumins), legumes (glutenins and albumins), and proteins from oats, rice, and wheat. This review covers recent interventions exploring the mentioned vegetable protein encapsulation and imminent projections in the shifting paradigm from conventional process to environmentally friendly green process technologies and the sensitivity of methods used for encapsulation. Vegetable proteins are easily biodegradable and so are the procedures of spray drying and coacervation, which have been discussed to prepare the desired encapsulated functional food. Coacervation processes are yet more promising in the case of particle size formation ranging from nano to several hundred microns. The present review emphasizes the significance of using vegetable proteins as capsule material, as well as the specificity of encapsulation methods in relation to vegetable protein sensitivity and the purpose of encapsulation accompanying recent interventions.

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“…Owing to their biocompatibility, film formation and functional (probiotics) properties, legume proteins have also been used in the encapsulation of several compounds [ 23 ]. They are effective for the preservation of probiotic and labile compounds during gastrointestinal digestion [ 24 ]. Folate, α-tocopherol, ascorbic acid, and phytase have been incapsulated in protein isolates from pea and chickpea, with 62–100% encapsulation efficiency and good release in the gastrointestinal tract [ 25 , 26 ].…”

Section: Grain Legume Proteinsmentioning

confidence: 99%

Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects

Carbonaro

Nucara

2022

Nutrients

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In the current climate of food security, quality aspects of legume crops have primary market economic and health impact. Legume proteins and peptides have been discovered to have a role far beyond supplying amino acids for growth and maintenance of body tissues. Several proteins (enzymatic inhibitors, lectins, storage globulins) and peptides derived from them (lunasin, hydrophobic peptides) have shown anticarcinogenic, hypocholesterolemic, glucose-lowering, antioxidant, antimicrobial, and immunostimulant properties. Further understanding of how structural features of legume proteins affect in vivo digestion and production of bioactive sequences represents a key step in the valorization of nutraceutical potentiality of legume proteins and peptides derived from them. In this work, the relationship between structure and bioavailability of protein and peptides are reviewed and discussed.

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ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES

Cited by 12 publications

References 58 publications

Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material

Formulation and characterization of butylated hydroxytoluene (BHT) microspheres using natural beeswax as encapsulating material

Vegetable proteins as encapsulating agents: Recent updates and future perspectives

Legume Proteins and Peptides as Compounds in Nutraceuticals: A Structural Basis for Dietary Health Effects

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