Characteristics of legume proteins as wall materials for the encapsulation of fat-soluble vitamins
| Wall material | Core material | Encapsulation technique | Main findings | Encapsulation efficiency | Reference |
|---|---|---|---|---|---|
| PPC | Vitamin D | Nano-emulsion | PPC used as a surfactant improved vitamin absorption | 94–96% | [42, 45] |
| PPI | Vitamin E (tocopherol) | Emulsions | Higher stability of PPI emulsions when compared with SPI emulsions | NI | [46] |
| Vitamin D | Nano-emulsion created by ultrasound | PPI enhanced vitamin absorption | NI | [44] | |
| SPI | Vitamin D | Microcapsules | Encapsulation has high vitamin retention and higher stability with respect to free vitamin D | > 82% | [43] |
| Nano-emulsions | Protect vitamin D from UV exposure | > 70% | [47] | ||
| Vitamin E (tocopherol) | Microencapsulation by spray-drying | SPI was modified by acylation, leading to a higher retention efficiency of vitamin E compared to native protein | Native SPI: 80%; modified SPI: 95% | [40] | |
| Emulsions | Stable delivery system at low temperatures (4°C) | NI | [46] | ||
| Vitamin E | Nano-emulsion | Stable delivery system | 60–90% depending on pH | [41] | |
| Vitamin A (β-carotene) | Nanoparticles | Successfully managed to preserve β-carotene inside the protein aggregates | > 93% | [48] |
PPC: pea protein concentrate; PPI: pea protein isolate; NI: not informed