Issue 97, 2015

Encapsulation of food protein hydrolysates and peptides: a review

Abstract

Food protein hydrolysates and peptides are considered a category of promising functional food ingredients. However, commercial application of protein hydrolysates and their constituent peptides can be impeded by their low bioavailability, bitter taste, hygroscopicity 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. Proteins, polysaccharides and lipids are the three carrier systems that have been utilized in food peptide encapsulation. The protein and polysaccharide systems mainly aim at masking the bitter taste and reducing the hygroscopicity of protein hydrolysates, whereas the lipid-based systems are intended for use in enhancing the bioavailability and biostability of encapsulated peptides. A spray drying technique is largely used to achieve microencapsulation in both protein and polysaccharide systems while, generally, liposomes are prepared by a film hydration technique. However, it is seen that the encapsulation efficiency (EE) of peptides using the liposome model is relatively lower since the entropy-driven liposome formation is uncontrolled and spontaneous. Achieving adequate EE through cost effective techniques is indispensable for encapsulation to be applicable to bioactive peptide-based product commercialization. Furthermore, the design of high quality functional foods requires detailed understanding of the release mechanism and kinetics, gastrointestinal stability, bioavailability and physiological bioactivity of the encapsulated peptide products.

Graphical abstract: Encapsulation of food protein hydrolysates and peptides: a review

Article information

Article type
Review Article
Submitted
09 Jul 2015
Accepted
11 Sep 2015
First published
14 Sep 2015
This article is Open Access
Creative Commons BY-NC license

RSC Adv., 2015,5, 79270-79278

Author version available

Encapsulation of food protein hydrolysates and peptides: a review

A. Mohan, S. R. C. K. Rajendran, Q. S. He, L. Bazinet and C. C. Udenigwe, RSC Adv., 2015, 5, 79270 DOI: 10.1039/C5RA13419F

This article is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported Licence. You can use material from this article in other publications, without requesting further permission from the RSC, provided that the correct acknowledgement is given and it is not used for commercial purposes.

To request permission to reproduce material from this article in a commercial publication, please go to the Copyright Clearance Center request page.

If you are an author contributing to an RSC publication, you do not need to request permission provided correct acknowledgement is given.

If you are the author of this article, you do not need to request permission to reproduce figures and diagrams provided correct acknowledgement is given. If you want to reproduce the whole article in a third-party commercial publication (excluding your thesis/dissertation for which permission is not required) please go to the Copyright Clearance Center request page.

Read more about how to correctly acknowledge RSC content.

Social activity

Spotlight

Advertisements