Abstract
Abstract In the recent past, there has been significant interest in research and development of smart functional foods that maximize therapeutic health benefits to consumers. However, the food and nutraceutical industry is increasingly facing challenges in incorporating bioactive and health-promoting ingredients into food and nutraceuticals for sustained bioactivity without compromising their bioavailability and biofunctionality. Protection of bioactivity and controlled release of ingredients at the right location and at the right time is a key functionality that can be provided by encapsulation technologies. This review gives an overview of the recent trends in the various encapsulation techniques, application of encapsulation in the delivery of micronutrients and probiotic micro-organisms in the development of functional foods and nutraceuticals.
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