Structuring Foods and the Case of Encapsulation

Abstract

In recent years, food designers have focused on the tailored functionality and the targeted delivery of active ingredients, such as colors, flavors, nutraceuticals, bioactive compounds, microorganisms, antimicrobials, antioxidants, and preservatives. However, these active ingredients face challenges such as low solubility, poor sensory attributes, lack of compatibility with product matrices, and instability under prevailing environmental and digestion conditions. To address these issues, various delivery systems, such as micelles, micro- and nanoemulsions, hydrogels, solid lipid nanoparticles, and oleosomes, have been developed to encapsulate active ingredients. The size reduction of encapsulated functional ingredients to micro- and nano-levels improves solubility, adsorption, stability, and bioavailability. However, most engineered delivery systems have concerns that impact consumer behavior and commercialization. Researchers are now focusing on sustainable and clean-label natural food ingredients and nature-inspired delivery systems for the encapsulation and delivery of bioactive compounds. The necessity for food structuring and size reduction for the delivery of bioactives and other functional ingredients, and also different delivery systems, manufacturing techniques, and specific food applications, are all considered in this chapter.