Functionality of dairy proteins and vegetable proteins in nutritional supplement powders: a review

Feng Yiming, . and Chen W., . and Yin Y., . and Li X., . and Jiang J., . and Liu Y., . Functionality of dairy proteins and vegetable proteins in nutritional supplement powders: a review. pp. 1651-1664. ISSN 0116-6514

Nutritional supplement powder has seen rapid growth in the past 20 years as one of the key sub-categories in functional foods. Many powder formulations use a substantial amount of milk protein both as a protein source and as a wall material for encapsulating sensitive nutrients most commonly by spray drying. There has been a recent trend of replacing milk proteins with vegetable proteins because vegetable proteins are more sustainable and cost-effective. Among vegetable proteins soy protein has been extensively studied and it has shown excellent functionality. However the application of soy protein in food industry has been limited due to its allergenic nature and unpleasant flavour and one alternative with great potential is pea protein. This review aims to summarise and compare the recent studies on different wall materials to assess their potential as key ingredients in nutritional supplement powders. In addition common strategies to improve encapsulation efficiency are also discussed.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/26%20(06)%202019/01%20-...

Abstract

Nutritional supplement powder has seen rapid growth in the past 20 years as one of the key sub-categories in functional foods. Many powder formulations use a substantial amount of milk protein both as a protein source and as a wall material for encapsulating sensitive nutrients most commonly by spray drying. There has been a recent trend of replacing milk proteins with vegetable proteins because vegetable proteins are more sustainable and cost-effective. Among vegetable proteins soy protein has been extensively studied and it has shown excellent functionality. However the application of soy protein in food industry has been limited due to its allergenic nature and unpleasant flavour and one alternative with great potential is pea protein. This review aims to summarise and compare the recent studies on different wall materials to assess their potential as key ingredients in nutritional supplement powders. In addition common strategies to improve encapsulation efficiency are also discussed.

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Item Type:	Article
AGROVOC Term:	Dairy products
AGROVOC Term:	Milk products
AGROVOC Term:	Nutritional supplements
AGROVOC Term:	Encapsulation
AGROVOC Term:	Spray drying
AGROVOC Term:	Freeze-drying
AGROVOC Term:	Milk protein
AGROVOC Term:	Vegetable protein
AGROVOC Term:	Soy protein
AGROVOC Term:	Emulsions
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:54
URI:	http://webagris.upm.edu.my/id/eprint/8747

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