Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery

Abstract

The ongoing identification of compounds with health benefits beyond those of classical nutrients and vitamins, so-called nutraceutical compounds, presents an excellent opportunity for the development of innovative functional foods. However, successful incorporation of these compounds into food systems is often very difficult, due to their sensitivity to environmental factors encountered during food processing, such as light, oxygen and heat, as well as to conditions prevailing in the gastrointestinal tract, such as acidic pH and enzymatic hydrolysis, which limit their activity and potential health benefits. The food industry is thus challenged to develop delivery systems for incorporating nutraceutical compounds into food without reducing their bioavailability or functionality. In this article, we present recent progress in the design, preparation and evaluation of soy protein beads and micro-particles as delivery systems and their potential for the development of innovative functional foods.