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The development of plant protein-based delivery systems to protect and control lipophilic bioactive compound delivery (such as vitamins, polyphenols, carotenoids, polyunsaturated fatty acids) has increased interest in food, nutraceutical, and pharmaceutical fields. The quite significant ascension of plant proteins from legumes, oil/edible seeds, nu...
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... these advantages, there is a fast-growing demand for plantbased proteins as an alternative to their animal counterparts due to new consumer concerns about dietary quality, health benefits, and sustainability [25]. Plant-based proteins can be found in various sources, such as legumes, cereals, nuts, oilseeds, edible seeds, tubers, and pseudo-cereals ( Figure 1). In addition to searching for more plant protein alternative sources, extraction methods [26][27][28], modification techniques [22,29], functional properties, and the performance of plant-based proteins as structural building components of the carrier systems [30][31][32][33][34][35] have been investigated recently. ...
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... The salt extraction process provides several benefits, including reduced processing time and cost, improved product yield, and increased protein solubility, which can be useful for applications such as functional foods and beverages [63]. The effectiveness of salt extraction in extracting legume proteins can be affected by various parameters, including the pH of the solution, initial protein content, type of legume, and salt concentration [16]. The study by Karaca et al. [64] indicates that the protein yields obtained using salt extraction of lentil, fava bean, chickpea, and pea protein are 74.71, ...
... Apparent viscosity increased from 185.69 to 521. 16 Pas, with enhanced frequency dependence and protein recovery rate (42.80% to 54.27%) and improved protein solubility, at 0.448%, compared to native protein. Additionally, particle diameter significantly decreased, reaching 0.677 µm with 90 MPa treatment and 1.89 µm with 150 MPa treatment as compared to non-treated protein. ...
Plant-based proteins have gained popularity in the food industry as a good protein source. Among these, chickpea protein has gained significant attention in recent times due to its high yields, high nutritional content, and health benefits. With an abundance of essential amino acids, particularly lysine, and a highly digestible indispensable amino acid score of 76 (DIAAS), chickpea protein is considered a substitute for animal proteins. However, the application of chickpea protein in food products is limited due to its poor functional properties, such as solubility, water-holding capacity, and emulsifying and gelling properties. To overcome these limitations, various modification methods, including physical, biological, chemical, and a combination of these, have been applied to enhance the functional properties of chickpea protein and expand its applications in healthy food products. Therefore, this review aims to comprehensively examine recent advances in Cicer arietinum (chickpea) protein extraction techniques, characterizing its properties, exploring post-modification strategies, and assessing its diverse applications in the food industry. Moreover, we reviewed the nutritional benefits and sustainability implications, along with addressing regulatory considerations. This review intends to provide insights into maximizing the potential of Cicer arietinum protein in diverse applications while ensuring sustainability and compliance with regulations.
... Plant-based (PB) proteins are derived from vegetable sources, commonly legumes, grains, nuts, and seeds (Malek & Umberger, 2023) [19]. Among these, soybeans, peas, chickpeas, beans, rice, lentils and almonds are the most widely used (Gomes & Sobral, 2022) [21]. In addition, oilseeds are also regarded as potential sources since proteinrich meals (press cakes from oil extraction) are low-cost by-products from oil production (sunflower, rapeseed and sesame, for example), which can potentially be upcycled for protein production (Nicholson, 2022) [22]. ...
The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordability, and pursuit of high-quality nutritional sources. This short review provides an overview of key aspects of promising AP sources (plants, algae, insects, fungi and cultured protein) as well as the economic potential, prospects, and operational challenges of this market. The low environmental performance of livestock production, associated with high GHG emissions and land use, can be overcome by less resource-intensive AP production. However, despite the forecasted expansion and improved economic viability, key challenges such as regulatory concerns, consumer acceptance and product functionality still need to be addressed. While the consumption and production of plant-based products are relatively well established, research and development efforts are needed to remediate the main commercialization and manufacturing issues of unprecedented protein sources such as cultured protein and the emerging edible insects sector.
... There is a continuing need to identify safe and effective bioactive substances for health management and NAFLD control (Deng et al., 2018). However, more research is being targeted to identify safe pharmacological compounds that can regulate important signaling pathways and mechanisms related to the development of NAFLD, such as de novo lipogenesis and mitochondrial biogenesis (Gomes and Sobral, 2021;Mine et al., 2010). ...
Spirulina platensis low-molecular-weight peptides (SP) have been reported to exhibit antioxidant and hepatoprotective properties. However, the limited bioavailability and solubility of SPs limit their potential applications. In this study, to examine the potential anti-obesity effects and underlying mechanisms of SPs, high-fat diet-induced nonalcoholic fatty liver disease (NAFLD) model rats were treated with SPs and SP-loaded nanoliposomes. Furthermore, hepatic biochemical parameters, inflammatory markers, histopathological changes, and genes involved in AMPK signaling were analyzed.
SP-loaded nanoliposomes demonstrated a spherical shape with slower and sustained SP release. SP and SP-loaded nanoliposomes mitigated hepatic damage by lowering serum alanine aminotransferase (ALT) and aspartate aminotransferase (AST)and increasing hepatic antioxidant enzymes, which are manifested in improving histopathological findings. In addition, and notably SP-loaded nanoliposomes downregulated lipogenic fatty acid synthase (FAS) and sterol regulatory element-binding protein-1c (SREBP-1c) in the liver. Meanwhile, an upregulation of phosphorylated AMP-activated protein kinase (P-AMPK), and lipid acid oxidation-related genes carnitine palmitoyltransferase-1 (CPT-1) and peroxisome proliferator-activated receptor alpha (PPAR-α) was found in the rat liver.
This data imply that SP and SP-loaded nanoliposomes exhibit protective potential in rats against the HFD-induced NAFLD, which is mediated through the activation of the AMPK signaling pathway.
... Deficiencies in fat-soluble vitamins may occur in these cases, bringing about problems that may not be easily observable; if left untreated, these deficiencies could lead to more serious illnesses [23]. In addition, lack of natural light and high exposure to screens can be associated with a deficiency in vitamin D, considering that this compound is produced when the sterols present in the skin are exposed to UV rays [5,24]. In this sense, vitamin D deficiency has become a highly prevalent condition in the general population [5,21]. ...
... Vitamin deficiency should also be considered in situations when malabsorption problems exist, like gastrectomy, cystic fibrosis, pancreatic pathologies, or fat malabsorption [7]. The amount of food ingested, bile secretion, alcohol consumption, and the age of the individual, can increase or decrease the absorption of fat-soluble vitamins [24]. Some authors have proposed that the proportion of adipose tissue in the individual can also condition the serum levels of vitamin D [24]. ...
... The amount of food ingested, bile secretion, alcohol consumption, and the age of the individual, can increase or decrease the absorption of fat-soluble vitamins [24]. Some authors have proposed that the proportion of adipose tissue in the individual can also condition the serum levels of vitamin D [24]. People with obesity may present differences in bioavailability, homeostasis, and/or requirements of fat-soluble vitamins in comparison with people without this condition [26,27]. ...
Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified as water-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to external factors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and low permeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology of encapsulation of vitamins is currently being widely studied in order to improve their transportation and usage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes are very interesting materials to coat compounds, considering their functional properties, and the fact that they are beneficial for the environment and human health. This review describes in detail the current knowledge about the use of legume protein and carbohydrates as materials for the encapsulation of fat-soluble vitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy and pea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cooking water derived from the treatment of legumes) as wall materials is evaluated as well. The study of encapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea protein isolates and concentrates and can still be expanded, considering the numerous benefits of encapsulation they provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting due to their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates present in legume wastewaters could offer useful properties to encapsulation processes, while benefiting the environment.
... They can be produced via spray drying and electro-hydrodynamic techniques and they are mostly derived from plants, animals, and bacteria. Proteins from plants have received attention recently in nanotechnology to protect and control hydrophobic bioactive compounds, which has piqued the interest of the nutraceutical, food, and pharma sectors [149,150]. Plant proteins are sustainable, eco-friendly, and energetic, which adds to their prospective function. To reduce the negative effects of employing raw material carriers, challenges must be overcome to enhance their technological efficiency and boundaries. ...
... Moreover, protein physicochemical molecular principles govern protein mode nanocarriers. Antisolvent precipitation, pH-driven gelation, and electrospray can all be used as preparation techniques [149][150][151][152]. ...
... They can also be physically, chemically, and enzymatically modified and used in food components (Rahman & Lamsal, 2021). Plant proteins are being studied for meat replacements, dairy alternatives, lipophilic component encapsulation, emulsification, and foaming (Gomes & Sobral, 2021). Further, plant protein, being environment-friendly, is a suitable replacement for beef in burger patties (Smetana et al., 2021). ...
Cold plasma (CP) is an emerging non-thermal processing technology with the potential to increase product longevity without compromising food quality or safety. The value of plant proteins has been recognized in the past few years. The increasing sustainability and environmental friendliness of plant proteins have propelled the market. The need for novel protein sources has become critical because of the rising global population. However, some plant proteins depending on their source, lack functional properties, such as solubility, gelling capacity, and emulsification, that prevent them from being used. Protein structural modification by CP to boost technological functionality with fewer chemicals may be a viable and “natural” choice. In addition to this, inactivation of enzymes, allergens, and immobilization are also some more applications of CP. Therefore, the current review focuses on how various CP sources affect plant proteins and eliminate enzymes to prolong the durability of different food components.
... This trend is driven by the growing interest in plant-based diets and a desire to reduce the environmental impact of food production. However, from a technological perspective, plant proteins have poorer functional properties than animal proteins, such as a low solubility and weak emulsifying and foaming capabilities as well as sub-optimal gelling and extrusion properties [3]. Additionally, their nutritional value is lower, with a poorer amino acid composition and low bioactivity and digestibility. ...
The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a higher storage modulus, lower tangent delta, and larger ultrasound viscosity and hardness. Gels with a larger egg-white protein content were more elastic and more resistant to breaking structure. A higher concentration of pumpkin-seed protein changed the gel microstructure to a rougher and more particulate one. The microstructure was less homogenous, with a tendency to break at the pumpkin/egg-white protein gel interface. The decrease in the intensity of the amide II band with an increase in the pumpkin-seed protein concentration showed that the secondary structure of this protein evolved more toward a linear amino acid chain compared with the egg-white protein, which could have an impact on the microstructure. The supplementation of pumpkin-seed proteins with egg-white proteins caused a decrease in water activity from 0.985 to 0.928, which had important implications for the microbiological stability of the obtained gels. Strong correlations were found between the water activity and rheological properties of the gels; an improvement of their rheological properties resulted in a decrease in water activity. The supplementation of pumpkin-seed proteins with egg-white proteins resulted in more homogenous gels with a stronger microstructure and better water binding.
... sodium caseinate, zein, lactoferrin, β-lactoglobulin, and gelatin), natural polysaccharides (e.g. pectin, starch, carrageenan, chitosan and fiber) and lipids (Razavi et al. 2021;Bilal et al. 2021;Sani et al. 2022;Li, Wang, et al. 2022;Gomes and Sobral 2022). ...
With the high incidence of chronic diseases, precise nutrition is a safe and efficient nutritional intervention method to improve human health. Food functional ingredients are an important material base for precision nutrition, which have been researched for their application in preventing diseases and improving health. However, their poor solubility, stability, and bad absorption largely limit their effect on nutritional intervention. The establishment of a stable targeted delivery system is helpful to enhance their bioavailability, realize the controlled release of functional ingredients at the targeted action sites in vivo, and provide nutritional intervention approaches and methods for precise nutrition. In this review, we summarized recent studies about the types of targeted delivery systems for the delivery of functional ingredients and their digestion fate in the gastrointestinal tract, including emulsion-based delivery systems and polymer-based delivery systems. The building materials, structure, size and charge of the particles in these delivery systems were manipulated to fabricate targeted carriers. Finally, the targeted delivery systems for food functional ingredients have gained some achievements in nutritional intervention for inflammatory bowel disease (IBD), liver disease, obesity, and cancer. These findings will help in designing fine targeted delivery systems, and achieving precise nutritional intervention for food functional ingredients on human health.
... Another approach is based on modifying the characteristics of lipid-based carriers, such as liposomes, by grafting polymers, generally poly(ethylene glycol) (PEG), onto the surface to avoid their rapid uptake by mononuclear cells and, therefore, rapid clearance [185]. Furthermore, protein modification has been reported to improve their performance as delivery systems: physical treatments, such as irradiation, heating, and high-pressure treatments, or chemical treatments, such as glycation, phosphorylation, acylation, deamidation, and cationization, succeeded in eliminating some of their constituents or adding functional groups, thereby improving the characteristics of proteins and making them more suitable for use as carriers [186]. Finally, the use of potentially toxic crosslinking agents such as formaldehyde and glutaraldehyde in the production of microcapsules by coacervation can be overcome by using natural crosslinkers, such as genipin, citric acid, and tannic acid [187]. ...
Natural ingredients are gaining increasing attention from manufacturers following consumers’ concerns about the excessive use of synthetic ingredients. However, the use of natural extracts or molecules to achieve desirable qualities throughout the shelf life of foodstuff and, upon consumption, in the relevant biological environment is severely limited by their poor performance, especially with respect to solubility, stability against environmental conditions during product manufacturing, storage, and bioavailability upon consumption. Nanoencapsulation can be seen as an attractive approach with which to overcome these challenges. Among the different nanoencapsulation systems, lipids and biopolymer-based nanocarriers have emerged as the most effective ones because of their intrinsic low toxicity following their formulation with biocompatible and biodegradable materials. The present review aims to provide a survey of the recent advances in nanoscale carriers, formulated with biopolymers or lipids, for the encapsulation of natural compounds and plant extracts.
... They are biocompatible, biodegradable, non-toxic, and stable. Due to their hydrophobic nature and low solubility in aqueous solutions, they provide protection and controlled release of the loaded drugs [56,[185][186][187]. Gliadin nanoparticles are suitable nanocarriers for various hydrophilic therapeutic agents [188]. ...
Biopolymeric nanoparticles are gaining importance as nanocarriers for various biomedical applications, enabling long-term and controlled release at the target site. Since they are promising delivery systems for various therapeutic agents and offer advantageous properties such as biodegradability, biocompatibility, non-toxicity, and stability compared to various toxic metal nanoparticles, we decided to provide an overview on this topic. Therefore, the review focuses on the use of biopolymeric nanoparticles of animal, plant, algal, fungal, and bacterial origin as a sustainable material for potential use as drug delivery systems. A particular focus is on the encapsulation of many different therapeutic agents categorized as bioactive compounds, drugs, antibiotics, and other antimicrobial agents, extracts, and essential oils into protein- and polysaccharide-based nanocarriers. These show promising benefits for human health, especially for successful antimicrobial and anticancer activity. The review article, divided into protein-based and polysaccharide-based biopolymeric nanoparticles and further according to the origin of the biopolymer, enables the reader to select the appropriate biopolymeric nanoparticles more easily for the incorporation of the desired component. The latest research results from the last five years in the field of the successful production of biopolymeric nanoparticles loaded with various therapeutic agents for healthcare applications are included in this review.
