Table 3 The advantages and drawbacks of various strategies for improving the palatability of bioactive peptides27,217,218,219,220,221.
From: Strategies for oral delivery of bioactive peptides with focus on debittering and masking
Strategies | Advantages | Drawbacks | |
|---|---|---|---|
Debittering | Good debittering effects, low costs | Decrease nutritional value and biological activity, high osmolality caused by more hydrolysis | |
Taste masking | Does not decrease nutritional value and biological activity, prevent the dissolution of bitter substances, inhibit the binding of bitter substances with taste receptors, screening method is rapid and simple | Need a large amount of masking agent to reduce bitterness, which affects the taste and texture of the final products and increases the production costs | |
Encapsulation | Spray drying | Single step, continuous, high speed, high productibility, low processing costs, short processing time, good storage stability, quick and easy process, high process efficiency, microencapsulation of temperature-sensitive substances, possibility to obtain sterile products | Process at high temperature, not suitable for low water-soluble compounds, the loss of product in the walls of the drying chamber, the production of particles at the nanometer scale is limited |
Freeze-drying | Process at low temperatures and under vacuum conditions, suitable for heat-sensitive compounds, improve stability of peptides, prevent the peptide oxidation, long preservation period, minimal change in the properties, loading quantity accurate and content uniform | Time-consuming, high costs, high energy consumption | |
Liposome | Entrap hydrophilic and hydrophobic peptides | The leak of trapped peptides, low physical stability, inapplicable upscaling | |
Extrusion | Fast and inexpensive process | Formation of large-size capsules | |
Complex coacervation | The process is simple, fast, and reproducible, the possibility of using low concentrations of surfactants, the process can be run in aqueous and anhydrous environments | Agglomeration of droplets under the influence of solvent removal, the toxicity of the solvents used | |
Emulsification | Ability to encapsulate hydrophilic and hydrophobic substances, high process efficiency | Agglomeration of droplets under the influence of solvent removal, the toxicity of the solvents used | |
Solid dispersion | Decrease agglomeration and release in a supersaturation state, improve wettability and increase the surface area, increase solubility and dissolution rate | Physical instability, changes in crystallinity, sensitive to temperature and humidity during storage, expensive, low reproducibility of physicochemical characteristics | |
