Encapsulation of dairy protein hydrolysates: Recent trends and future prospects
Maiara Giroldi, Isabel Marie Grambusch, Daniel Neutzling Lehn, Cláucia Fernanda Volken de Souza
Abstract
Some characteristics of dairy protein hydrolysates affect their acceptance by consumers, such as bitter taste, high hygroscopicity, low solubility, and physiochemical instability, which are challenges to be overcome. The adequate choice of encapsulation methods and encapsulating agents for dairy protein hydrolysates can minimize these characteristics, allowing greater application in the food industry. This review article addresses previously published works on encapsulation of dairy protein hydrolysates. It highlights the main limitations of hydrolysates rich in branched-chain amino acids (BCAAs). We described the different encapsulation methods, which include spray drying, freeze-drying, coacervation, liposomal involvement, and emulsification. In addition, we described the encapsulating agents and their advantages and disadvantages. Comparing the results of the studies analyzed, we observed that the encapsulation of dairy protein hydrolysates is a promising alternative for maintaining their bioactivity, by providing greater stability, and for their controlled release. When compared to the other methods of encapsulation, spray drying has better results, with lower complexity and costs. Among the encapsulating agents, polysaccharides showed better performance in protecting bioactive compounds, as they have little or no interaction with the core material.