Plant Protein Encapsulation Methods

Microcapsules produced through a novel process that combines plant-based protein encapsulation with biodegradable polyisocyanate crosslinking agents. The process involves emulsifying a hydrophobic active ingredient with a plant protein core, followed by crosslinking the protein core with a biodegradable polyisocyanate crosslinker. This results in stable, fragrance-rich microcapsules that retain their active ingredients while biodegrading into harmless components. The process can be used to produce a wide range of plant-based microcapsules with optimal stability and performance properties.

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Plant-based coacervate core-shell microcapsules comprising a hydrophobic material, such as flavor or perfume, that achieve a stable, denser shell through a novel coacervation process. The shell comprises a plant protein extract and a non-protein polymer, with a specific weight ratio between the protein extract and the polymer. The coacervate shell is formed by coacervation of the protein extract and polymer, followed by cross-linking. The resulting microcapsules have improved stability and resistance to mechanical stress and heat exposure compared to conventional gelatin-based microcapsules.

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Soybean polypeptide/chitosan oligosaccharide/Litsea cubeba essential oil microcapsules for sustained release and improved stability of the essential oil. The microcapsule wall is made by grafting soybean polypeptides and chitosan oligosaccharides using a dry-heat Maillard reaction. This provides a stable composite wall that prevents aggregation and degradation during drying and storage. The soybean polypeptides provide antibacterial properties and the chitosan oligosaccharides provide stabilization. After essential oil release, the degrading polypeptides continue to provide antibacterial effects. The microcapsules are prepared using methods like complex coacervation, dry heat, and freeze drying with cryoprotectant.

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Core-shell microcapsules for encapsulating hydrophobic materials like perfume oils in a stable and eco-friendly way. The microcapsules have a composite shell made of a plant-based coacervate and a polymer. The coacervate contains a plant protein polyelectrolyte. The composite shell provides chemical stability in challenging media like consumer product bases, as well as good olfactive performance when triggered. The microcapsules can be made by emulsifying the hydrophobic material, then inducing interfacial polymerization to form the shell.

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Encapsulation of hydrophilic or amphiphilic biological molecules, including biologically active compounds, for targeted intracellular delivery through cell membranes, particularly cell walls of plant cells. The encapsulation involves forming a protein-based shell with the hydrophilic or amphiphilic compound incorporated into the shell matrix. This protein-based shell forms a matrix structure or mold that enables controlled release of the encapsulated biological compound while maintaining its activity. The method enables efficient intracellular delivery of hydrophilic or amphiphilic biological compounds through cell membranes, particularly through cell walls of plant cells.

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Microcapsules containing active substances that are immiscible with water, comprising a core containing a non-aqueous liquid active substance, and a shell containing a non-aqueous liquid active substance. The core contains an active substance that is either a liquid or a dissolved substance, while the shell contains another active substance that is also a liquid or dissolved substance.

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Microcapsules for fragrance delivery in consumer products, comprising a core of an active material encapsulated by a self-condensation shell of a trimethylol propane-adduct of xylylene diisocyanate, with a denatured pea protein as a dispersant and gum arabic as a hydrocolloid. The core-shell microcapsules have a mean diameter of 1 to 100 microns and exhibit controlled fragrance release during use.

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Encapsulation of plant-based flavor compounds in a novel matrix system that enables stable delivery of bioactive compounds in food products. The encapsulation utilizes a matrix comprising unhydrolyzed rice protein, sunflower protein, or fava protein, along with a carrier material, to encapsulate flavor compounds. The matrix provides a stable, oil-dispersed phase for the active ingredients, while maintaining the desired flavor characteristics. The encapsulated particles have a diameter range of 0.2 to 5000 μm and can be produced through spray drying or printing processes. The matrix composition and particle size can be optimized to achieve optimal flavor delivery and stability.

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Microencapsulation of hydrophobic materials, such as omega-3 fatty acids, through the use of protein-based encapsulants that enhance their stability against oxidation and degradation through controlled protein modification. The encapsulants are prepared by subjecting proteins to high-shear processing conditions, resulting in significantly reduced particle sizes. This modified protein structure enables improved protection of hydrophobic compounds against environmental degradation, particularly in applications requiring stable formulations like nutritional supplements and pharmaceuticals.

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A non-fishy vegetable-based high-load oil microcapsule powder for sports nutrition, achieving superior emulsification and stability through precise protein molecular weight control. The formulation consists of vegetable protein, conditioners, resistant dextrin, and emulsifiers, with optimal weight ratios and molecular weights for enhanced encapsulation properties. The process involves precise protein molecular weight selection, optimized filler composition, and controlled alkalization to achieve the desired balance of emulsification, stability, and fishy smell characteristics.

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A method for encapsulating plant exosomes in freeze-dried powder to enhance their therapeutic and functional properties. The encapsulation process involves coating plant exosomes with a biocompatible wall material, followed by embedding them in a protective matrix. The wall material is selected from natural polymers like alginate or cellulose, and the embedding process ensures controlled release of exosomes while maintaining their structural integrity. This encapsulation method enables the delivery of plant exosomes to targeted tissues, enhances their stability and bioavailability, and preserves their therapeutic activity.

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A method for stabilizing functional oils in food products through microencapsulation using a proteoglycan-based wall material. The method involves encapsulating functional oils within proteoglycan microcapsules, which are prepared by combining oat protein, gum arabic, and safflower oil with antioxidants and emulsifiers. The proteoglycan wall material enhances the oil's stability by providing a biodegradable, biocompatible, and nutritionally valuable barrier against degradation and oxidation. The encapsulation process allows the functional oil to maintain its biological activity while protecting it from environmental factors.

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Microcapsules for controlled release of fragrance in consumer products like fabric softeners, laundry detergents, and personal care products. The microcapsules contain a fragrance core surrounded by a biodegradable shell formed through self-condensation of a xylylene diisocyanate polymer. The shell is reinforced with a pea protein dispersant and gum arabic hydrocolloid, providing a stable and biodegradable matrix for fragrance release.

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Microcapsules containing plant-derived glycoproteins that exhibit enhanced antioxidant properties through a novel stabilizing system comprising a polysaccharide and protein complex. The microcapsules contain a protein with an isoelectric point of 4 to 6 and a plant-derived glycoprotein with a net charge of -1. The polysaccharide component, which can be derived from natural sources, plays a critical role in maintaining the negative charge of the microcapsule surface, preventing aggregation, and enhancing stability. The glycoprotein component, derived from plant sources such as green tea, ginseng, pine needles, rhodiola, or abis, provides antioxidant activity and natural safety characteristics. The microcapsules can be formulated with various combinations of polysaccharide, glycoprotein, and fat-soluble materials to achieve optimal stability and performance.

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Preparing stable essential oil microcapsules using soybean protein/carboxymethyl starch complex agglomeration. The method involves making an oil-in-water emulsion with essential oil, soy protein, emulsifier, and antioxidant. The emulsion is then mixed with carboxymethyl starch to form microcapsules through complex cohesion between polyelectrolytes. The soy protein/starch complex provides stability and prevents dissociation compared to using just polysaccharides. It reduces essential oil loss during encapsulation and has high microcapsule embedding rates over 85%.

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Vegan microcapsules with multiple shells that deliver biologically active compounds through controlled release. The capsules contain a filling material with a fatty acid chain length of 0.8-1.0 dyne/cm, which is derived from natural sources like xanthan gum. The filling material is coated with a protein shell that has opposite charge properties, allowing it to interact with the filling material. This dual-shell design enables precise control over the release of the filling material, making them suitable for applications requiring targeted delivery of biologically active compounds in a vegan diet.

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Nanoparticles containing zein as a matrix and basic amino acids for encapsulating water-soluble and fat-soluble biologically active compounds. The nanoparticles form a novel system for encapsulating and stabilizing these compounds while maintaining their bioavailability. The zein matrix provides structural support, while the basic amino acids enhance stability and prevent aggregation. The nanoparticles can be used in food, pharmaceutical, and cosmetic applications, particularly for nutraceuticals and dietary supplements.

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A novel method for preserving carotenoids and volatile compounds in food and pharmaceutical products through microencapsulation using maltodextrin and whey protein as wall materials. The process involves emulsifying pequi oil in water, then encapsulating the emulsion in maltodextrin and whey protein microcapsules using spray drying. The resulting stable products retain their nutritional and functional properties, including antioxidant activity, while maintaining sensory quality.

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Nanoparticles coated with edible canola protein for improved encapsulation and delivery of bioactive compounds. The coated nanoparticles utilize canola protein as a natural polymer for encapsulation, offering a biocompatible and non-toxic alternative to synthetic polymers. The coating process enables stable encapsulation of bioactive materials at low pH, enhancing their solubility and permeability in the gastrointestinal tract. The coated nanoparticles can be used for delivery of bioactive compounds in functional foods and nutraceuticals.

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A soybean-derived antioxidant peptide encapsulated in liposomes for targeted delivery of bioactive compounds. The method employs a novel combination of ultrasonic dispersion and freeze-drying techniques to prepare soybean-derived antioxidant peptides as nano-liposomes. These liposomes are formed through a controlled ultrasonic dispersion process followed by freeze-drying, which preserves the peptide's bioactivity while enabling rapid and efficient delivery of the active compounds to target sites.

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