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Sporopollenin microencapsulation as a strategy to improve soybean peptide acceptance

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Abstract

This study investigated the potential of using sunflower pollen grains (SPGs) as a carrier for soybean peptides (SoyP) to improve their palatability by masking their bitterness. SoyP is a bioactive macromolecule with various nutritional and medicinal benefits, but the high bitterness makes it unappealing to many consumers. To address this issue, the researchers encapsulated SoyP within SPGs using sodium alginate (SA) as a coating material. The resulting SoyP (Pellet) were analyzed using various techniques, including SEM, CLSM, FTIR, DSC, and XRD. The effectiveness of this taste-masking approach was evaluated using an E-tongue and dissolution under simulated oral conditions. The study found that SoyP (Pellet) exhibited significantly reduced bitterness and increased palatability compared to unencapsulated SoyP due to the moderate interaction between SoyP, SPGs, and SA. The use of sporopollenin microencapsulation presents a promising strategy for masking bitterness in nutraceutical applications and could lead to the development of more palatable functional foods and supplements.

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Acknowledgements

The authors would like to thank their colleagues at Huazhong Agricultural University’s Key Laboratory of Environment Correlative Dietology for providing several facilities, as well as the Chinese Scholarship Commission (CSC) for a Ph.D. fellowship. This work was funded in part by The Technical Innovative Program of Hubei Province (Grant No. 2017ABA150), and Hubei Provincial Natural Science Foundation for Innovative Group (Grant No. 2019CFA011).

Author information

Authors and Affiliations

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China

    Amgad Albahi, Ali Korin, Abdeen Elkhedir, Elbasheer Elsir, Di Wu, Hongshan Liang & Bin Li

  2. National Food Research Centre, Ministry of Agriculture, Khartoum, Sudan

    Amgad Albahi

  3. Key Laboratory of Environment Correlative Dietology (HZAU), Wuhan, China

    Di Wu, Hongshan Liang & Bin Li

  4. Food Science and Technology Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt

    Ali Korin

  5. Food Institute, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan

    Abdeen Elkhedir

Authors
  1. Amgad Albahi
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  2. Ali Korin
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  3. Abdeen Elkhedir
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  4. Elbasheer Elsir
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  7. Bin Li
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Contributions

AA: conceptualization, methodology, formal analysis, investigation, writing original draft, writing review & editing, visualization. AK: conceptualization, methodology, formal analysis, investigation, resources, writing original draft, writing review & editing, visualization. AE: conceptualization, methodology, formal analysis, investigation, resources, writing original draft, writing review & editing, visualization. EE: methodology, formal analysis, investigation, resources, writing original draft, writing review & editing. DW: formal analysis, investigation, writing an original draft. HL: formal analysis, investigation, project administration. BL: formal analysis, investigation, writing review & editing, visualization, project administration, funding acquisition, supervision.

Corresponding author

Correspondence to Bin Li.

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The study does not involve humans and animals, but it is an in vitro study.

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Albahi, A., Korin, A., Elkhedir, A. et al. Sporopollenin microencapsulation as a strategy to improve soybean peptide acceptance. Food Measure 18, 2216–2225 (2024). https://doi.org/10.1007/s11694-023-02226-7

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  • DOI: https://doi.org/10.1007/s11694-023-02226-7

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