ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES

Figures & data

Figure 1. Factors affecting the shape of particles

Figure 2. Application of native legume proteins for encapsulation of bioactives

Table 1. Legume protein application for microencapsulation of various bioactives

Legume Type	Core material	Encapsulation method	Encapsulation to core ratio	Source
Soybean	Soybean oil	[40 and 80 MPa, two pases] Microfluidization	1:1, 2:1, 1:2 and 2:3	^[Citation27]
Chickpea	Flaxseed oil	Homogenization and freeze drying	1.20:1 and 8.43:1	^[Citation28]
Red kidney bean	Soybean oil	Microfluidization 1 pass, 40 MPa and spray drying	1:1	^[Citation29]
Soybean	Ascorbic acid Alpha tocopherol	HPH 50MPa and spray drying	38.3:39.8	^[Citation30]
Soybean	Soybean oil	Microfluidization 2 passes,80 MPa and spray drying	1:1	^[Citation27]
Lentil	Flaxseed oil	Homogenization for 3 minutes 13,000 RPM and freeze drying	1.2:1–8.43:1	^[Citation29]
Pea	Ascorbic acid	Homogenization and spray drying	2:1	^[Citation31]
Soybean	Menhaden fish oil	High pressure homogenization 137.9 MPa and 3 passes	1:1 and 1:4	^[Citation25]
Lentil	Olive oil	Homogenization 1 t 0.5MPa, 5 passes	0.1:10–3:1	^[Citation29]
Pea	Miglyol 812 N (MCT)	Complex coacervation	1:2.3	^[Citation7]
Red bean	Soybean oil	Microfluidization 1 pass, 40 MPa and spray drying	1:1	^[Citation2]
Cow pea	Ascorbic acid	Homogenization and spray drying	2:1	^[Citation32]
Soybean	Curcumin	Dispersion, evaporation, cross-linkage, drug incorporation and dissolvation	20:1, 100:1 50:1	^[Citation29]
Mung bean	Soybean oil	Microfluidization 2 passes, 80 MPa and spray drying	1:1	^[Citation29]
Soybean	Beta carotene	Homogenization evaporation 70MPa, 1 cycle and at 40oC evaporation	1:1	^[Citation29]
Soybean	Fish oil	High pressure homogenization 2 passes, 35–45 MPa and freeze drying	1:0.67	^[Citation29]

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