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

Trends in Food Science and Technology

Volumn 42, Issue 1, 2015, Pages 5-12

  Can Karaca, A ^a   Low, N H ^a   Nickerson, M T ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

COREMAKING; EMULSIFICATION; MICROENCAPSULATION;

CEREAL PROTEINS; CONSUMER DEMANDS; CORE MATERIAL; LIPOPHILIC MATERIALS; PLANT PROTEINS; WALL MATERIALS;

PROTEINS;

ANIMALIA;

EID: 84923288683     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2014.11.002     Document Type: Review

References (55)

1. Augustin M.A., Hemar Y. Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews 2009, 38:902-912.
2. Augustin M.A., Sanguansri L., Bode O. Maillard reaction products as encapsulants for fish oil powders. Journal of Food Science 2006, 71:E25-E32.
3. Bora P.S. Functional properties of native and succinylated lentil (Lens culinaris) globulins. Food Chemistry 2002, 77:171-176.
4. Boye J.I., Aksay S., Roufik S., Ribereau S., Mondor M., Farnworth E., et al. Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International 2010, 43:537-546.
5. Bueno A.S., Pereira C.M., Menegassi B., Arêas J.A.G., Castro I.A. Effect of extrusion on the emulsifying properties of soybean proteins and pectin mixtures modelled by response surface methodology. Journal of Food Engineering 2009, 90:504-510.
6. Can Karaca A., Low N., Nickerson M. Emulsifying properties of canola and flaxseed protein isolates produced by isoelectric precipitation and salt extraction. Food Research International 2011, 44:2991-2998.
7. Can Karaca A., Low N., Nickerson M. Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction. Food Research International 2011, 44:2742-2750.
8. Can Karaca A., Low N., Nickerson M. Encapsulation of flaxseed oil using a benchtop spray drying for legume protein-maltodextrin microcapsule preparation. Journal of Agricultural and Food Chemistry 2013, 61:5148-5155.
9. Can Karaca A., Nickerson M., Low N. Microcapsule production employing chickpea or lentil protein isolates and maltodextrin: physicochemical properties and oxidative protection of encapsulated flaxseed oil. Food Chemistry 2013, 139:448-457.
10. Chen Q., Zhong F., Wen J., McGillivray D., Quek S.Y. Properties and stability of spray-dried and freeze-dried microcapsules co-encapsulated with fish oil, phytosterol esters, and limonene. Drying Technology 2013, 31:707-716.
11. de Conto L.C., Grosso C.R.F., Gonçalves L.A.G. Chemometry as applied to the production of omega-3 microcapsules by complex coacervation with soy protein isolate and gum Arabic. LWT-Food Science and Technology 2013, 53:218-224.
12. Damodaran S. Protein stabilization of emulsions and foams. Journal of Food Science 2005, 70:54-66.
13. Desai K.G.H., Park H.J. Recent developments in microencapsulation of food ingredients. Drying Technology 2005, 23:1361-1394.
14. Dickinson E. Food emulsions and foams: stabilization by particles. Current Opinion in Colloid & Interface Science 2010, 15:40-49.
15. Dong Z.J., Touré A., Jia C.S., Zhang X.M., Xu S.Y. Effect of processing parameters on the formation of spherical multinuclear microcapsules encapsulating peppermint oil by coacervation. Journal of Microencapsulation 2007, 24:634-646.
16. Drusch S., Mannino S. Patent-based review on industrial approaches for the microencapsulation of oils rich in polyunsaturated fatty acids. Trends in Food Science & Technology 2009, 20:237-244.
17. Ducel V., Richard J., Popineau Y., Boury F. Adsorption kinetics and rheological interfacial properties of plant proteins at the oil-water interface. Biomacromolecules 2004, 5:2088-2093.
18. Du Y., Jiang Y., Zhu X., Xiong H., Shi S., Hu J., et al. Physicochemical and functional properties of the protein isolate and major fractions prepared from Akebia trifoliata var. australis seed. Food Chemistry 2012, 133:923-929.
19. Ezpeleta I., Irache J.M., Stainmesse S., Chabenat C., Gueguen J., Popineau Y., et al. Gliadin nanoparticles for the controlled release of all-trans-retinoic acid. International Journal of Pharmaceutics 1996, 131:191-200.
20. Finch C.A., Bodmeier R. Microencapsulation. Ullman's encyclopedia of industrial chemistry, electronic release 2000, Wiley-VCH, Weinheim, Germany. 6th ed.
21. Gharsallaoui A., Roudaut G., Chambin O., Voilley A., Saurel R. Applications of spray-drying in microencapsulation of food ingredients: an overview. Food Research International 2007, 40:1107-1121.
22. Gharsallaoui A., Saurel R., Chambin O., Cases E., Voilley A., Cayot P. Utilisation of pectin coating to enhance spray-dry stability of pea protein-stabilised oil-in-water emulsions. Food Chemistry 2010, 122:447-454.
23. Gouin S. Microencapsulation: industrial appraisal of existing technologies and trends. Trends in Food Science & Technology 2004, 15:330-347.
24. Heinzelmann K., Franke K., Jensen B., Haahr A.M. Protection of fish oil from oxidation by microencapsulation using freeze-drying techniques. European Journal of Lipid Science and Technology 2000, 102:114-121.
25. Jiang J., Chen J., Xiong Y. Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes. Journal of Agricultural and Food Chemistry 2009, 57:7576-7583.
26. Jourdain L., Leser M.E., Schmitt C., Michel M., Dickinson E. Stability of emulsions containing sodium caseinate and dextran sulfate: relationship to complexation in solution. Food Hydrocolloids 2008, 22:647-659.
27. Jun-xia X., Hai-yan Y., Jian Y. Microencapsulation of sweet orange oil by complex coacervation with soybean protein isolate/gum Arabic. Food Chemistry 2011, 125:1267-1272.
28. Kagami Y., Sugimura S., Fujishima N., Matsuda K., Kometani T., Matsumura Y. Oxidative stability, structure, and physical characteristics of microcapsules formed by spray drying of fish oil with protein and dextrin wall materials. Journal of Food Science 2003, 68:2248-2255.
29. Kailasapathy K. Encapsulation technologies for functional foods and nutraceutical product development. CAB Reviews: Perspectives in Agriculture, Veterinary Science, Nutrition and Natural Resources 2009, 4:1-19.
30. Lazko J., Popineau Y., Legrand J. Soy glycinin microcapsules by simple coacervation method. Colloids and Surfaces B: Biointerfaces 2004, 37:1-8.
31. Lee S.J., Ying D.Y. Encapsulation of fish oils. Delivery and controlled release of bioactives in foods and nutraceuticals 2008, 370-403. CRC Press, Boca Raton, FL, USA. N. Garti (Ed.).
32. Liao L., Luo Y., Zhao M., Wang Q. Preparation and characterization of succinic acid deamidated wheat gluten microspheres for encapsulation of fish oil. Colloids and Surfaces B: Biointerfaces 2012, 92:305-314.
33. Liu S., Low N.H., Nickerson M.T. Entrapment of flaxseed oil within gelatin-gum Arabic capsules. Journal of the American Oil Chemists' Society 2010, 87:809-815.
34. Luyten H., Vereijken J., Buecking M. Using proteins as additives in food: an introduction. Proteins in food processing 2004, 422-441. CRC Press, Boca Raton, FL, USA. R.Y. Yada (Ed.).
35. Makri E.A., Doxastakis G.I. Emulsifying and foaming properties of Phaseolus vulgaris and coccineus proteins. Food Chemistry 2006, 98:558-568.
36. McClements D.J. Protein-stabilized emulsions. Current Opinion in Colloid & Interface Science 2004, 9:305-313.
37. McClements D.J. Emulsion ingredients. Food emulsions: Principles, practices, and techniques 2005, 95-174. CRC Press, Boca Raton, FL, USA. 2nd ed. F.M. Clydesdale (Ed.).
38. McClements D.J., Decker E.A., Weiss J. Emulsion-based delivery systems for lipophilic bioactive components. Journal of Food Science 2007, 72:109-124.
39. Moure A., Sineiro J., Dominguez H., Parajo J.C. Functionality of oilseed protein products: a review. Food Research International 2006, 39:945-963.
40. Nesterenko A., Alric I., Silvestre F., Durrieu V. Influence of soy protein's structural modifications on their microencapsulation properties: α-Tocopherol microparticle preparation. Food Research International 2012, 48:387-396.
41. Papalamprou E., Doxastakis G., Kiosseoglou V. Chickpea protein isolates obtained by wet extraction as emulsifying agents. Journal of the Science of Food and Agriculture 2010, 90:304-313.
42. Paraman I., Hettiarachchy N.S., Schaefer C. Glycosylation and deamidation of rice endosperm protein for improved solubility and emulsifying properties. Cereal Chemistry 2007, 84:593-599.
43. Partanen R., Raula J., Seppanen R., Buchert J., Kauppinen E., Forssell P. Effect of relative humidity on oxidation of flaxseed oil in spray dried whey protein emulsions. Journal of Agricultural and Food Chemistry 2008, 56:5717-5722.
44. Pegg R.B., Shahidi F. Encapsulation, stabilization, and controlled release of food ingredients and bioactives. Handbook of food preservation 2007, 509-568. CRC Press, Boca Raton, FL, USA. M.S. Rahman (Ed.).
45. Pierucci A.P., Andrade L.R., Farina M., Pedrosa C., Rocha-Leao M.H.M. Comparison of α-tocopherol microparticles produced with different wall materials: pea protein a new interesting alternative. Journal of Microencapsulation 2007, 24:201-213.
46. Quispe-Condori S., Saldaña M.D.A., Temelli F. Microencapsulation of flax oil with zein using spray and freeze drying. LWT-Food Science and Technology 2011, 44:1880-1887.
47. Rascón M.P., Beristain C.I., García H.S., Salgado M.A. Carotenoid retention and storage stability of spray-dried encapsulated paprika oleoresin using gum Arabic and soy protein isolate as wall materials. LWT-Food Science and Technology 2011, 44:549-557.
48. Sikorski Z.E. Functional properties of proteins in food systems. Chemical and functional properties of food proteins 2001, 113-135. CRC Press, Boca Raton, FL, USA. Z.E. Sikorski (Ed.).
49. Subirade M., Chen L. Food-protein-derived materials and their use as carriers and delivery systems for active food components. Delivery and controlled release of bioactives in foods and nutraceuticals 2008, 251-278. CRC Press, Boca Raton, FL, USA. N. Garti (Ed.).
50. Tang C.H., Li X.R. Microencapsulation properties of soy protein isolate and storage stability of the correspondingly spray-dried emulsions. Food Research International 2013, 52:419-428.
51. Tang C.H., Sun X., Foegeding A. Modulation of physicochemical and conformational properties of kidney bean vicilin (phaseolin) by glycation with glucose: Implications for structure-function relationships of legume vicilins. Journal of Agricultural and Food Chemistry 2011, 59:10114-10123.
52. Wang R., Tian Z., Chen L. A novel process for microencapsulation of fish oil with barley protein. Food Research International 2011, 44:2735-2741.
53. Wong B.T., Day L., Augustin M.A. Deamidated wheat protein-dextran Maillard conjugates: effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH. Food Hydrocolloids 2011, 25:1424-1432.
54. Xue F., Li C., Zhu X., Pan S., Wang L. Encapsulation of tomato oleoresin with sein prepared from corn gluten meal. Journal of Food Engineering 2013, 119:439-445.
55. Zhao Q., Selomulya C., Xiong H., Chen X.D., Ruan X., Wang S., et al. Comparison of functional and structural properties of native and industrial process-modified proteins from long-grain indica rice. Journal of Cereal Science 2012, 56:568-575.