Application of legume‐based materials in encapsulation technology: A review
Abstract There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on v...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-12-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.188 |
| _version_ | 1797371973710381056 |
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| author | Md. Forshed Dewan M. Amdadul Haque |
| author_facet | Md. Forshed Dewan M. Amdadul Haque |
| author_sort | Md. Forshed Dewan |
| collection | DOAJ |
| description | Abstract There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume‐based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume‐based proteins and their combinations with polysaccharides are the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short‐term and long‐term consumption of these encapsulated products. Legume‐based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology. |
| first_indexed | 2024-03-08T18:28:35Z |
| format | Article |
| id | doaj.art-461c76f96a1446d2a18b651cca2730e3 |
| institution | Directory Open Access Journal |
| issn | 2639-6181 |
| language | English |
| last_indexed | 2024-03-08T18:28:35Z |
| publishDate | 2023-12-01 |
| publisher | Wiley |
| record_format | Article |
| series | Legume Science |
| spelling | doaj.art-461c76f96a1446d2a18b651cca2730e32023-12-30T05:23:32ZengWileyLegume Science2639-61812023-12-0154n/an/a10.1002/leg3.188Application of legume‐based materials in encapsulation technology: A reviewMd. Forshed Dewan0M. Amdadul Haque1Department of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706 BangladeshDepartment of Agro‐Processing Bangabandhu Sheikh Mujibur Rahman Agricultural University Gazipur 1706 BangladeshAbstract There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after drug sector in the field of encapsulation based on vastness. The delicate bioactive substances are encapsulated using a variety of wall materials. This review article discusses the applications of legume‐based materials for applications in encapsulation technology. The traditional and modern encapsulating techniques are listed. Legume flour, proteins, and starch are effective transporters for the unstable and highly reactive components. Besides physical, biochemical, and chemical modifications of legume‐based proteins and their combinations with polysaccharides are the advanced stages of research. Some functional features of legume proteins have been enhanced by various modifications and combinations with polysaccharides. As a consequence, significant effectiveness has been achieved in encapsulation efficiency. Few active core materials produced from legumes have been effectively enclosed with other wall materials. Furthermore, encapsulated products containing legume wall material have been shown to demonstrate controlled release and increased bioavailability of bioactive components. More research investigations are required to study the health implications of both short‐term and long‐term consumption of these encapsulated products. Legume‐based materials (flour, protein, and starch) possess suitable physical and chemical properties and, as such, offer great potential for commercial use in encapsulation technology.https://doi.org/10.1002/leg3.188digestibilityencapsulationlegume‐based materialmodified legume proteinproteinspray drying |
| spellingShingle | Md. Forshed Dewan M. Amdadul Haque Application of legume‐based materials in encapsulation technology: A review Legume Science digestibility encapsulation legume‐based material modified legume protein protein spray drying |
| title | Application of legume‐based materials in encapsulation technology: A review |
| title_full | Application of legume‐based materials in encapsulation technology: A review |
| title_fullStr | Application of legume‐based materials in encapsulation technology: A review |
| title_full_unstemmed | Application of legume‐based materials in encapsulation technology: A review |
| title_short | Application of legume‐based materials in encapsulation technology: A review |
| title_sort | application of legume based materials in encapsulation technology a review |
| topic | digestibility encapsulation legume‐based material modified legume protein protein spray drying |
| url | https://doi.org/10.1002/leg3.188 |
| work_keys_str_mv | AT mdforsheddewan applicationoflegumebasedmaterialsinencapsulationtechnologyareview AT mamdadulhaque applicationoflegumebasedmaterialsinencapsulationtechnologyareview |