2015
DOI: 10.1039/c5ra13419f
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Encapsulation of food protein hydrolysates and peptides: a review

Abstract: Encapsulation of food protein hydrolysates and peptides using protein, polysaccharide and lipid carriers is needed to enhance their biostability and bioavailability for application as health-promoting functional food ingredients and nutraceuticals.

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Cited by 188 publications
(165 citation statements)
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References 33 publications
(87 reference statements)
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“…Notably, our findings represent the highest EE reported for food-derived peptides in liposome carriers. This is contrary to the lower EE of 40-60% reported for casein peptides in liposomes (Yokota, Moraes, & Pinho, 2012;Morais, Da Silva Barbosa, Delvivo, Mansur, Cristina De Oliveira, & Silvestre, 2004), which was attributed to limited peptide-carrier interaction due to the repulsion of the negatively charged casein phosphopeptides and the anionic head groups of the phospholipids in the liposomes (Mohan et al, 2015b). Similarly, lower EE has been reported for negatively charged bovine serum albumin (Liu, Ye, Liu, Liu, Han, & Singh, 2015), but encapsulation of marine protein-derived peptides in liposomes has resulted in a relatively higher EE of up to 80% (da Rosa Zavereze et al, 2014, Mosquera et al, 2014.…”
Section: Effect Of Whey Peptide Molecular Weight On Encapsulation Effcontrasting
confidence: 82%
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“…Notably, our findings represent the highest EE reported for food-derived peptides in liposome carriers. This is contrary to the lower EE of 40-60% reported for casein peptides in liposomes (Yokota, Moraes, & Pinho, 2012;Morais, Da Silva Barbosa, Delvivo, Mansur, Cristina De Oliveira, & Silvestre, 2004), which was attributed to limited peptide-carrier interaction due to the repulsion of the negatively charged casein phosphopeptides and the anionic head groups of the phospholipids in the liposomes (Mohan et al, 2015b). Similarly, lower EE has been reported for negatively charged bovine serum albumin (Liu, Ye, Liu, Liu, Han, & Singh, 2015), but encapsulation of marine protein-derived peptides in liposomes has resulted in a relatively higher EE of up to 80% (da Rosa Zavereze et al, 2014, Mosquera et al, 2014.…”
Section: Effect Of Whey Peptide Molecular Weight On Encapsulation Effcontrasting
confidence: 82%
“…1). Peptide encapsulation in liposomes has been demonstrated to result in lower EE when compared to encapsulation in protein and polysaccharide matrices (Mohan et al, 2015b). Notably, our findings represent the highest EE reported for food-derived peptides in liposome carriers.…”
Section: Effect Of Whey Peptide Molecular Weight On Encapsulation Effsupporting
confidence: 58%
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“…The application of protein hydrolysates come up with many issues such as low bioavailability, bitter taste, hygroscopic, and likelihood of interacting with the food matrix. Encapsulation as a delivery mechanism can be used to overcome these challenges for improving the bioavailability and organoleptic properties of the peptides [11] . In the food and beverage industry, alginates remain as one of the most important ingredients in food products [12] .…”
Section: Introductionmentioning
confidence: 99%