Leguminous fractions as encapsulating agents of fat-soluble vitamins

Abstract

Vitamins are essential micronutrients for the functioning of the human body. Vitamins can be classified aswater-soluble and fat-soluble, and are obtained through diet or supplementation. Fat-soluble vitaminsinclude vitamin A, vitamin D, vitamin E, and vitamin K. These compounds are very sensitive to externalfactors, including light, oxygen, pH, and temperature. Lack of compound stability, poor solubility, and lowpermeability can compromise the bioavailability and usefulness of fat-soluble vitamins. The methodology ofencapsulation of vitamins is currently being widely studied in order to improve their transportation andusage. Proteins (including protein isolates and concentrates) and carbohydrates derived from legumes arevery interesting materials to coat compounds, considering their functional properties, and the fact that theyare beneficial for the environment and human health. This review describes in detail the current knowledgeabout the use of legume protein and carbohydrates as materials for the encapsulation of fat-solublevitamins. The functionality, health, and environmental advantages of legume fractions (particularly soy andpea fractions) as wall materials are also discussed. Future use of legume wastewater (soaking and cookingwater derived from the treatment of legumes) as wall materials is evaluated as well. The study ofencapsulation of fat-soluble vitamins by leguminous fractions is mainly focused on soy and pea proteinisolates and concentrates and can still be expanded, considering the numerous benefits of encapsulationthey provide. Research on encapsulation using legume carbohydrates is scarce and may be interesting dueto their high encapsulation efficiency and easy digestibility. Saponins, proteins, and carbohydrates presentin legume wastewaters could offer useful properties to encapsulation processes, while benefiting theenvironment.