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

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.