Abstract
Plant extracts are widely exploited in food industry for different types of applications. The efficiency of plant extracts depends on the physicochemical properties, biological activities, and bioavailability of their active compounds. However, low stability and unpleasant taste of plant extracts limit their application in the food industry. Encapsulation is one of the emerging techniques for maintaining the biological activities and bioavailability of these bioactive compounds and allowing their application in different food products. Encapsulation is the most successful technique of not only preserving but also enhancing their physicochemical properties, overcoming the limitations of poor water solubility, and improving the sustained release, bioavailability, and increasing the application of these functional ingredients in food systems. This chapter presents techniques that have recently been employed for encapsulating bioactive compounds extracted from different plant parts, as well as explores recent progresses in encapsulation procedures and their application in food industries.
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