Bean protein-based micro and nano-delivery systems for food bioactives: enhancing stability, absorption, and food matrix compatibility

Many health-beneficial bioactive compounds exhibit poor solubility, chemical instability, and limited bioavailability within food matrices. Encapsulation protects bioactive compounds from environmental conditions and facilitates their controlled release and absorption in the human body. Bean proteins have recently gained attention as sustainable carrier materials for the delivery of bioactive compounds through micro- and nanoencapsulation methods. Their amphiphilic structure and ability to form films, gels, and emulsions make them a promising alternative to animal- and soy-based proteins. This review provides current information on bean-derived proteins, their sources, compositions, and structures, and critically examines the role of bean proteins as wall materials for the encapsulation of lipophilic and hydrophilic bioactive substances including polyphenols, carotenoids, vitamins, essential oils, and peptides. Protein modification methods, such as conjugation, ultrasonication, and enzyme-assisted modifications, may improve the encapsulation performance of bean protein-based systems. Furthermore, bean protein-based encapsulation systems have been shown to improve the sensory properties, oxidative stability, and functionality in food applications such as yogurt, bakery products, and meat products. Despite their potential applications, the use of nanocarriers in foods remains constrained by issues related to allergenicity, anti-nutritional factors, and regulatory uncertainties. Bean proteins provide a cost-effective and sustainable carrier matrix, enabling systematic research to create functional and clean-label food formulations.