Encapsulation of hydrophobic active ingredients in plant proteins: modulation of interfacial properties and encapsulation efficiency

Abstract

The increasing desire for vegan products has prompted the exploration of plant proteins such as those derived from peas, soy, and sunflowers. Despite offering sustainable alternatives, plant proteins pose certain challenges, particularly in achieving high encapsulation efficiencies for hydrophobic actives. Modulating the technofunctional characteristics of plant proteins through changes in their physicochemical environment, such as pH and temperature, is crucial. Despite being limited in interfacial properties compared with animal proteins, plant proteins can be optimized for successful encapsulation systems, especially with small alterations or pretreatments like heating or enzymatic hydrolysis. The potential of auxiliary technologies, including ultrasound and high pressure, in enhancing plant protein–based encapsulation systems remains an underexplored area, necessitating further research for industrial applications.