Plant-based protein encapsulation for bioactive compound delivery in beverages

Overview

This solution addresses a key challenge in the food and beverage industry: delivering therapeutic plant-based bioactive compounds that are typically limited by poor water solubility, low long-term stability, and difficulty in oral delivery. The technology uses proteins extracted from under-utilized agricultural and food waste sources as natural encapsulating agents. By forming protein-bioactive compound composites, the approach significantly improves aqueous solubility and stability of compounds such as curcumin, enabling their use in beverage processing at neutral pH.

Technical specifications

Key features:

• Protein extraction from under-utilized legumes such as horse gram using an optimized alkali-acid washing method
• Optimized extraction parameters: alkali concentration of 0.45 percent aqueous NaOH, extraction temperature of 30 degrees Celsius, and alkali-to-feed ratio of 1:10
• Protein extract with high protein content of approximately 82 percent
• pH shifting encapsulation method to form protein-curcumin composites
• Spray drying to produce stable powder composites
• Curcumin retention of approximately 80 percent with demonstrated water solubility

The methodology is adaptable and can be tailored to industrial requirements, with potential application to a range of bioactive compounds beyond curcumin.

Technology readiness level

The technology has been validated at laboratory scale, with successful encapsulation of curcumin using horse gram protein and soy protein. The protein-curcumin composite demonstrated good water solubility and curcumin retention suitable for beverage processing at neutral pH. Future work aims to develop process technology for broader bioactive compound applications and to test additional properties including stability, absorption, water solubility, and digestibility. The research team is open to collaboration and modifying the project based on industrial feedback.