Abstract
Encapsulation in food industry serves several functions including masking of undesirable color/flavor/taste, preservation of unstable constituents, incorporation of additional functional and nutritional components and site-specific release of encapsulated ingredients at a controlled time and rate. The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced; however, more understanding is required to harvest the maximum benefits from food industry. This paper started with highlighting the gradual progress of microencapsulation process in food industry and ended up with some invaluable suggestions for future works. In the body, the paper reviews the major techniques of food encapsulation, choices of coating materials and the performance measurement methods of food encapsulation. Future trends, scopes and aspects of microencapsulation process in food manufacturing sector are also presented as the necessary recommendations for future researches. The article would help the microencapsulated food manufacturers to choose the target oriented encapsulates and suitable encapsulation technique.
Highlights
IntroductionIt involves entrapping a functionally active core material into a matrix of an inert material (Figure 1)
The knowledge of microencapsulation in other sectors like pharmaceutical industry is well advanced; more understanding is required to harvest the maximum benefits from food industry
Whey protein has been reported as fantastic wall materials for encapsulating polyunsaturated fats (PUFA)-rich oils and sensitive flavours
Summary
It involves entrapping a functionally active core material into a matrix of an inert material (Figure 1). Structural and functional aspects of shell matrices and their compatibility with the core play vital roles in their efficacy and overall acceptability as encapsulants in food industries. Functional attributes such as solubility, interfacial properties, gelling capacity and economic factors such as cost and availability are some of the important factors to be considered during matrix selection process. We believe that this review paper will be a useful resource for pharmaceutical scientists, food technologists and functional food manufacturers
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