Pea proteins as emerging biopolymers for the emulsification and encapsulation of food bioactives. (May 2022)

• Record Type: Journal Article
• Authors: Hadidi, Milad; Boostani, Sareh; Jafari, Seid Mahdi
• Is Part Of: Food hydrocolloids. Volume 126(2022)
• Publication Date: 2022-05
• Subjects: Bioactive ingredients -- Emulsifiers -- Functional properties -- Modifications -- Plant proteins; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107474
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Plant-based proteins as a substitute for traditional animal proteins have attracted the interest of the global food industry in the last decade due to their sustainability, environmental and beneficial health claims. Accordingly, pea proteins (PPs) have been evaluated widely because they are cheap and hypoallergenic and have comparable functional and nutritional properties. The application of PPs in food systems is a growing trend. PPs provide comparable functional properties that allow them to meet current consumer demands for alternative plant protein sources. The emulsifying properties of PPs can be enhanced for the development of novel emulsifiers. Modifications may induce structural alterations in the PPs, resulting in favorable emulsification and encapsulation properties. PPs as carriers for encapsulation systems could be applicable for controlled release, targeted delivery and protection of food bioactives such as essential oils, phenolic compounds and vitamins. This review covers the applications of PPs for emulsification and encapsulation of food bioactive ingredients. The recent developments in extraction and modifications techniques for PPs are also discussed. The impact of chemical, physical, enzymatic and combined modification methods on emulsifying properties of PPs is further investigated. Graphical abstract: Image 1 Highlights: The application of pea proteins (PPs) in food systems is a growing trend. This review covers applications of PPs for emulsification and encapsulation of food bioactives. The recent developments in extraction and modifications techniques for PPs are also discussed. Modifications induces structural changes in PPs, resulting in better emulsification/encapsulation.