Abstract
In the modern health concept, food quality is becoming more and more important. People are increasingly looking for added value to their diet through the presence of bioactive substances. Usually, the latter are sensitive molecules; they are unstable in processing and consumption. In addition, problems with unpleasant organoleptic characteristics clean labelling and high production costs can occur. To overcome these problems, a solution can be sought in microencapsulation techniques. Although these techniques have been known for a long time, nowadays their meaning and significance are gaining new dimensions. In this regard, this review aims to provide up-to-date information on currently used microencapsulation techniques, limitations, and prospects.
Highlights
Microencapsulation is a technology that is often used in the food industry because it has many useful applications
This technology is developing rapidly and is expressed in the fact that the target active compounds are incorporated into the wall materials, forming capsules protected from external influences
In order to create foods that, in addition to their nutritional value, have substances that are beneficial to human health, the microencapsulation technique is used
Summary
Microencapsulation is a technology that is often used in the food industry because it has many useful applications. Agents used for encapsulating materials in the food industry must have a number of properties such as being degradable, resistant to gastric juices, low viscosity, hygroscopicity and cost [1]. Having these properties, the wall materials manage to retain the active compounds and to be delivered to the target site and protected from adverse environments [2, 3]. In order to create foods that, in addition to their nutritional value, have substances that are beneficial to human health, the microencapsulation technique is used Such foods have elevated levels of calcium, for example, which serves to prevent osteoporosis or microorganisms that produce lactic acid to lower cholesterol. Another example is the addition of phenolic compounds to combat heart problems [5]
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