Abstract
The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.
Highlights
Consumers are well aware of the importance of natural food ingredients due to their health benefits over synthetic ingredients [1]
These natural bioactive compounds are of two types: (a) those which show functional effects in the food systems, such as antioxidants, antimicrobials, flavor enhancers, colorants, and stabilizers, and (b) those which show functional effects in consumers, such as antioxidant, anti-inflammatory, antidiabetic, and antihypertensive compounds
This technique is immensely useful in reducing the evaporation as well as transfer rate of core material, masking the intense flavor and aroma, which may otherwise affect the acceptability of food products
Summary
Consumers are well aware of the importance of natural food ingredients due to their health benefits over synthetic ingredients [1]. The proper selection of a solvent medium varies with the solubility of core material and encapsulants [5] The properties of these coatings or matrices decide the release kinetics of bioactive or functional ingredients under specific conditions. In simple words, it is a process by which active ingredients are packaged within a secondary (wall) material [3]. The molecular structure, interaction of natural ingredients with the coating material, molecular weight, polarity, and solubility are important factors that affect the encapsulation efficiency, the stability of the capsules, and their release kinetics. This review provides in-depth knowledge about recent advances in microencapsulation strategies
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