Spray-drying encapsulation of protein hydrolysates and bioactive peptides: Opportunities and challenges

Abstract

In the recent years, extensive research is under way about the use of natural bioactive compounds and production of functional foods to increase community health and reduce the risk of various food-related diseases. Among different bioactive compounds, the health benefits of peptides and protein hydrolysates make these compounds as nutraceutical food-additives in the formulation of functional foods. But due to physicochemical instability, hygroscopicity and bitterness, direct use of the bioactive peptides in food formulations is difficult. Encapsulation of these compounds in different carriers is one of the most common techniques to overcome the mentioned disadvantages. Among different techniques of encapsulation, spray-drying is the most economical and flexible process for reduction of hygroscopicity, masking of unpleasant-flavors and increasing the stability of bioactive peptides. In this study, the health benefits of peptides and hydrolysates, their disadvantages and applications of microencapsulation by spray-drying technique have been discussed. Also, the most recent results concerning the effect of encapsulation process with different carriers on physicochemical properties, physical and antioxidant stability, masking of bitterness and morphological characteristics of spray-dried powders loaded with bioactive peptides have been investigated.