Lentil legumin nanocomplexes for enhancing low-pH beverage stability

Overview

This research focuses on developing a novel delivery system using lentil legumin-like protein to enhance the stability of bioactive compounds and natural colorants in low-pH beverages. The protein forms nano-scale complexes through hydrophobic and electrostatic interactions, aiming to mitigate the effects of acidity, oxygen, and light on sensitive ingredients. This approach ensures homogeneous distribution and minimizes turbidity, crucial for maintaining the aesthetic and functional qualities of transparent beverages.

Technical specifications

The core technology involves the formation of protein-based nanocomplexes using lentil legumin-like proteins, known for their high solubility and strong interfacial activity under acidic conditions. These proteins interact with polysaccharides to form stable complexes and viscoelastic networks, enhancing the stability of the beverage system. Initial evaluations will focus on particle size, colloidal stability, and active retention in beverage-relevant acidic conditions (pH 2.8–3.5). The future research will involve detailed characterization of these complexes and their effectiveness in retaining sensitive ingredients over various storage conditions.

Technology readiness level

Currently, the technology stands at TRL 2, focusing on proof-of-concept studies. Further research and validation are planned over 12–18 months, aiming to extract, standardize, and optimize the protein for reproducible food-grade applications in beverage formulations.