Microencapsulation of Bioactive Food Ingredients and Controlled Release - A Review

Abstract

Microencapsulation is a process of coat¬ing of small particles of solid or liquid material (core) with protective coating material (matrix) to produce microcapsules in the micrometer to millimeter range. It is one of the methods of protecting sensitive substances and producing active ingredients with improved properties. Many different active materials like lipids, proteins, vitamins and minerals, enzymes and flavors have been successfully encapsulated. To produce effective encapsulated products, the choice of coating material and method of microencapsulation process are most important and it also depends on the end use of the product and the processing conditions involved. These microcapsules release their contents at desired rate and time by different release mechanisms, depending on the encapsulated products which provide wide application of food ingredients thereby improving the cost effectiveness for the food manufacturer. This review paper highlighted the various microencapsulation methods and its application in the encapsulation of bioactive food ingredients and controlled release mechanisms.

A Brief Review of Edible Coating Materials for the Microencapsulation of Probiotics

“…Nevertheless, for an appropriate selection of the coating material, the interdependence with the microencapsulation method and the probiotic microorganism should also be considered. A wide variety of natural or synthetic polymers are currently available which choice depends on the core composition to be coated, as well as the desired features in the final microcapsules [145,146]. In order to be used in the microencapsulation of probiotic cells, coating agents must also be edible film-forming materials.…”

“…Such interactions promote the formation of closed, sealed vesicles also known as liposomes [217]. The liposome entrapment is another microencapsulation technique employed in the food industry [145,219]. Liposomes have been largely employed as delivery systems of bioactive compounds, e.g., drugs, vitamins, enzymes, etc.…”

A review of bioactive peptides as functional food ingredients: mechanisms of action and their applications in active packaging and food quality improvement

“…172 The microencapsulation process can be used in the food industry for a variety of purposes, including releasing the core material gradually and at a constant rate, protecting the core material from deterioration, and lowering the rate at which the core material evaporates or affects the environment. 173 Bioactive proteins may be encapsulated, retained, delivered, and protected via colloidal systems. For instance, a bioactive protein may need to be stable and encapsulated while being stored and passaging through the mouth and stomach before being released and absorbed in the small intestine.…”

Effect of encapsulated Medinilla javanensis fruit extract on growth, protein digestibility and health of broilers

“…Therefore, they must be protected in order for their phenolic compound to be effective as an antioxidant source (Sugiharto and Ayasan, 2022). One way to minimize the oxidation of phenolic compounds during storage is through the encapsulation method (Pang et al, 2014;Jeyakumari, 2016). Encapsulation can also mask unpleasant tastes or odors while limiting mold growth (Vincekovic et al, 2017;Sugiharto and Ayasan, 2022).…”