Enhancement and Stabilization of Protein Content through Natural Elicitation and Biopolymer Encapsulation of Vigna radiata and Pisum sativum sprouts.
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Abstract
The rising demand for sustainable. Plant based protein alternatives has highlighted the nutritional potential of legume-derived proteins. However, broader adoption remains limited due to undesirable sensory traits, instability and short shelf life. This study explores a dual approach to enhance protein content and improve stability in Vigna radiata (mung bean) and Pisum sativum (Pea) sprouts through natural elicitation and agarose biopolymer encapsulation. Sprouts were treated with different combinations of natural elicitors, including aloe vera, ginger, mint, lemongrass and curry leaves. A 1:1:1:1:1 blend was found most effective in enhancing protein concentration, as measured by the Lowry method. In comparison to untreated controls, pea sprouts showed a 419.65% increase in protein content (from 3.419 to 17.767 µg/mL), while mung sprouts exhibited a 41.70% increase (from 10.814 to 15.323µg/mL). Biochemical assays validated protein quality. The Biuret test confirmed retention of native protein structure with minimal denaturation. The Bradford assay indicated higher levels of neutral proteins, and the Xanthoproteic test confirmed the presence of aromatic amino acids. Proteins were then encapsulated using agarose, which effectively protected them from degradation and facilitated controlled release of bioactive compounds. This encapsulation not only stabilized protein structure but also enhanced shelf life, addressing one of the major limitations of plant-based proteins. Overall, this study demonstrates a synergistic, clean- label and scalable strategy to improve the nutritional and functional properties of legume sprouts. The combined use of natural elicitation and biopolymer encapsulation holds great promise for application in functional foods and nutraceuticals, supporting the transition toward sustainable and health promoting protein sources.