Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

A. Can Karaca; N. H. Low; M. T. Nickerson

doi:10.1016/j.tifs.2014.11.002

Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

A. Can Karaca, N. H. Low, M. T. Nickerson^*

^*Corresponding author for this work

University of Saskatchewan

Research output: Contribution to journal › Review article › peer-review

140 Citations (Scopus)

Abstract

Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification.

Original language	English
Pages (from-to)	5-12
Number of pages	8
Journal	Trends in Food Science and Technology
Volume	42
Issue number	1
DOIs	https://doi.org/10.1016/j.tifs.2014.11.002
Publication status	Published - 1 Mar 2015
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2014 Elsevier Ltd.

Funding

Financial support for this work was supported by the Saskatchewan Ministry of Agriculture Development Fund (ADF Grant No.: 2008-0198 ).

Funders	Funder number
Saskatchewan Ministry of Agriculture Development Fund
Alcohol and Drug Foundation	2008-0198

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10.1016/j.tifs.2014.11.002

Cite this

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title = "Potential use of plant proteins in the microencapsulation of lipophilic materials in foods",

abstract = "Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification.",

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AU - Can Karaca, A.

AU - Low, N. H.

AU - Nickerson, M. T.

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Y1 - 2015/3/1

N2 - Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification.

AB - Microencapsulation of lipophilic ingredients using plant proteins (e.g., from soy, pulses and cereals) as wall materials has been limited in the literature, despite consumer demand for alternatives to proteins from animal sources. The current review provides a brief overview of the microencapsulation of lipophilic core materials, important properties of plant proteins required to be an effective emulsifier (a prerequisite for microencapsulation), works involving wall materials comprised of soy, pulse and cereal proteins, and works focused on enhancing their encapsulating potential via modification.

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DO - 10.1016/j.tifs.2014.11.002

M3 - Review article

AN - SCOPUS:84923288683

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ER -

Potential use of plant proteins in the microencapsulation of lipophilic materials in foods

Abstract

Bibliographical note

Funding

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