The encapsulation of bioactive compounds using proteins as wall materials has emerged as an effective strategy to enhance their stability, bioavailability, and controlled release. Proteins offer unique functional properties, including amphiphilic behavior, gel-forming ability, and interactions with bioactives, making them ideal candidates for encapsulation. Animal-derived proteins, such as whey and casein, exhibit superior performance in stabilizing lipophilic compounds, whereas plant proteins, including soy and pea protein, demonstrate greater affinity for hydrophilic bioactives. Advances in protein modification and the formation of protein–polysaccharide complexes have further improved encapsulation efficiency, particularly for heat- and pH-sensitive compounds. This review explores the physicochemical characteristics of proteins used in encapsulation, the interactions between proteins and bioactives, and the main encapsulation techniques, including spray drying, complex coacervation, nanoemulsions, and electrospinning. Furthermore, the potential applications of encapsulated bioactives in functional foods, pharmaceuticals, and nutraceuticals are discussed, highlighting the role of emerging technologies in optimizing delivery systems. Understanding the synergy between proteins, bioactives, and encapsulation methods is essential for developing more stable, bioavailable, and sustainable functional products.

This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingredient in the protein market. For this purpose, ScienceDirect and Scopus were used as databases with the keywords “bean proteins”, “protein modifications + beans”, and “techno-functional properties + beans” to consult the relevant literature. This could reduce global dependence on soy and pea proteins. The study compiles various current articles that address desirable techno-functional properties and potential modifications for a wide range of food industry applications. Based on the gathered findings, bean-derived proteins exhibit a more hydrophobic nature and a more compact structure compared to soy and pea proteins. Consequently, they demonstrate superior emulsifying properties and an excellent oil absorption capacity, making them promising ingredients for emulsified products and baked goods. On the other hand, soy and pea proteins perform better in meat-based products and confectionery due to their higher water absorption capacity and good stability.

Buriti (Mauritia flexuosa L.) is a native Brazilian fruit recognized for its high content of carotenoids and phenolic compounds, which confer considerable nutraceutical value. This study investigated the effects of pulsed electric field (PEF) and ultrasound (US), applied separately and in combination, on the recovery of bioactive compounds from freeze-dried buriti pulp. The resulting extracts were evaluated for colorimetric characteristics, total phenolic content (TPC), β-carotene, pro-vitamin A, and antioxidant activity by ABTS, DPPH, and FRAP assays, with β-carotene additionally quantified by UHPLC. Ultrasound at 100% intensity promoted the highest TPC recovery (301.28 mg GAE L⁻¹) and enhanced β-carotene extraction, reaching 13.2 mg g⁻¹ dry mass, compared with 9.9 mg g⁻¹ dry mass in the agitation control. FRAP values ranged from 7.7 to 10.1 μmol Fe²⁺E g⁻¹ dry mass, with PEF treatments generally showing lower antioxidant capacity, whereas ultrasound maintained values comparable to the control. In contrast, isolated and combined PEF treatments reduced β-carotene recovery (2.7–7.3 mg g⁻¹ dry mass), particularly at higher field intensity, suggesting degradation of carotenoids. Most treatments preserved the characteristic orange coloration of buriti extracts, with ΔE* values below 5, indicating no visually perceptible color changes. The extracts did not inhibit probiotic or pathogenic bacteria at the tested concentration, although stimulation of Lactobacillus acidophilus growth was observed. Cytotoxicity assays demonstrated low toxicity toward HDFa cells, with viability values generally above 80%. The results indicate that high-intensity ultrasound is a promising strategy for recovering bioactive compounds from buriti pulp, while PEF application requires optimization to prevent degradation of sensitive phytochemicals.

Amazonian ecosystems are globally recognized for their extraordinary biodiversity, encompassing thousands of plant, animal, and microbial species. Among the vast array of botanical resources, Amazonian fruits are distinguished by their rich composition of bioactive compounds, which contribute to a wide range of health benefits and industrial applications. This review highlights the broad-spectrum antimicrobial potential of Amazonian fruits, describing the key bioactive compounds and their mechanisms of action against bacterial and fungal pathogens, with potential applications in food preservation, medicine, and biotechnology. Notably, fruits such as açaí ( Euterpe oleracea Mart.), buriti ( Mauritia flexuosa L.f.), cupuaçu ( Theobroma grandiflorum (Willd. ex Spreng.) K.Schum.), guaraná ( Paullinia cupana Kunth), taperebá ( Spondias mombin L.), tucumã ( Astrocaryum aculeatum G.Mey.), camu-camu ( Myrciaria dubia (Kunth) McVaugh), and araçá ( Eugenia stipitata McVaugh) have demonstrated antimicrobial properties against Gram-positive and Gram-negative bacteria as well as fungal species. Future investigations of the biofunctionality of Amazonian fruits highlight the existence of a vast and still underexplored biodiversity with strong potential for scientific discovery and biotechnological innovation. Advances in the characterization of bioactive compounds, together with biotechnological approaches such as metabolic engineering, synthetic biology, and microbial fermentation, may enable the development of novel ingredients, functional products, and industrial applications derived from Amazonian resources. In this context, the Amazon region represents a promising reservoir of bioactive compounds that can be systematically studied and translated into future biotechnological products.