Microencapsulation for Food Applications: A Review

Abstract

Food products contain various active ingredients, such as flavors, nutrients, unsaturated fatty acids, color, probiotics, etc., that require protection during food processing and storage to preserve their quality and shelf life. This review provides an overview of standard microencapsulation technologies, processes, materials, industrial examples, reasons for market success, a summary of recent applications, and the challenges in the food industry, categorized by active food ingredients: flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, vitamins, and others. We also provide a comprehensive analysis of the advantages and disadvantages of the most common microencapsulation technologies in the food industry such as spray drying, coacervation, extrusion, and spray cooling. This review ends with future perspectives on microencapsulation for food applications.

Porous Alginate Microcapsule-Containing Sweet Basil Oil (Ocimum basilicum) Generated by Gas Foaming with Ionic Gelation as an Efficient Antioxidant Delivery in Stimulated Poultry Gastrointestinal Tract

“…This reflects that PSA 1.75% exhibited effective delivery of SBO. In fact, pharmaceutical constituents of EOs are decreased by increasing the storage time due to several physical factors, such as oxygen, light, and temperature . Considering the structure of microcapsules, we observed that the long-term holding capacity is limited due to large pores on the surface.…”

“…In fact, pharmaceutical constituents of EOs are decreased by increasing the storage time due to several physical factors, such as oxygen, light, and temperature. 7 Considering the structure of microcapsules, we observed that the long-term holding capacity is limited due to large pores on the surface. Future work should consider improving the pore size to achieve effective encapsulation.…”

“…Microencapsulation is a process for the fabrication of barriers between the bioactive constituents and undesirable interactions. 7 This process preserves the integrity and stability of the bioactive constituents and ensures its controlled release at the target site, eventually enhancing its functionality and overall performance. 10 Many studies have shown that microencapsulation enhanced the feed additive capacity, demonstrating better animal performance.…”

“…6 As a restriction, the antioxidant property of EOs is limited to their own natural characteristics (low aqueous solubility and highly sensitive substances) and adverse conditions (storage, feed manufacturing, as well as GI tract). 3,7,8 These negatively affected bioactive constituents, resulting in poor bioavailability in the gut of animals. 9 However, the protection technique of EOs for application in animal feeds has not been fully developed.…”

Microencapsulation for Pharmaceutical Applications: A Review

“…Freeze-drying (lyophilization) is commonly used to encapsulate APIs, particularly for those sensitive to high temperatures that are often seen in spray drying. 1 However, freeze-drying is costly, as it utilizes a vacuum chamber to remove the solvent from microcapsules. Zydis Fast Dissolve is a freeze-drying technology that has been used in a variety of applications, such as antipsychotic, antiemetic, gastro, allergy, and anxiolytic treatments.…”