Tryptophan Stability and Palatability in the Food Formulation: A Review

Tryptophan, an essential amino acid, plays a crucial role in various physiological functions and is becoming more popular for use in food products This review delves into the methods, benefits, and challenges associated with enriching food products with tryptophan. We explore innovative strategies to enhance the stability, reduce bitterness, and improve the palatability of tryptophan supplementation in food formulations. Among these strategies, the utilization of nano-emulsion systems emerge as a promising approach to encapsulate tryptophan, safeguarding it from environmental factors and enhancing its bioavailability. Additionally, we discuss the incorporation of antioxidants and the use of functional derivatives as alternative methods to mitigate degradation and enhance consumer acceptability. thorough examination of these strategies, this review aims to provide insights into maximizing the potential of tryptophan enrichment in food products while overcoming the associated challenges.