Utilizing Lentil Proteins and Flours for Sustainable Encapsulation and Techno-Functional Applications in Food Technology

Abstract

Encapsulation involves forming a thin layer around the core material to separate it from the surrounding environment physically. It is widely used in various industries to provide protection core materials, manipulate release properties, mask undesired sensory properties, immobilize compounds, and to construct a structure to hold the material. The type of wall materials and encapsulation techniques are the main parameters that dictate the success of the operation. Different physical, chemical, or physiochemical methods can be employed depending on the compound to be encapsulated. With their desirable techno-functional properties, legumes are great alternatives to the materials currently used in research and industry. Their high nutritional value, biocompatibility, low cost, and potential health benefits also support their use in encapsulation. Lentils are one of the popular sources of protein after soy and peas. When lentil proteins are used as the only encapsulation agent, modification methods could be employed to enhance its functional properties. Combining them with carbohydrates is another method to improve the characteristics of protein wall materials. This review discusses research on the utilization of lentils to encapsulate different valuable compounds such as probiotics, polyunsaturated fatty acids, phenolic compounds, vitamins, minerals, and coloring agents. The application of lentil flours without purification was also argued. The article highlights the sustainability aspect of employing lentils, considering their renewable nature and potential contribution to reducing environmental impact. Challenges and future prospects are discussed, facilitating further research and development in this area involving legume science and encapsulation technology.