Abstract
SummaryThe application of plant‐based proteins as encapsulating materials of bioactive compounds is on the rise. The aim of this study was to encapsulate glucosyl‐hesperidin (GH) by several plant‐based protein powders such as pea protein, almond protein, brown rice protein and pumpkin protein powders. Amounts of adsorbed GH on pea, almond, brown rice and pumpkin protein powders were 409.07 mg g‐1, 287.41 mg g‐1, 242.87 mg g‐1 and 193.70 mg g‐1, respectively. Pea protein powder had the highest affinity for GH among the selected plant‐based protein powders, and it bonded 81.8% of GH from the initial solution. IR spectra were recorded in order to prove binding between GH and encapsulating material. As a result of GH binding onto proteins, all formulated protein microparticles differ in their IR spectra compared with the corresponding protein powders. Results of this study showed that pea proteins had the highest encapsulation efficiency of water‐soluble glucosyl‐hesperidin among used plant‐based proteins.
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