The application of encapsulation technology in the food Industry: Classifications, recent Advances, and perspectives

• DOI: 10.1016/j.fochx.2024.101240
• Publication Date: 2024-02-19T17:38:10Z
• Authors: Yaguang Xu; Xinxin Yan; Haibo Zheng; Jingjun Li; Xiaowei Wu; Jingjing Xu; Zongyuan Zhen; Chuanlai Du
• Keywords: Nutrition. Foods and food supply; Probiotics; Review Article; 04 agricultural and veterinary sciences; TP368-456; Food processing and manufacture; Antioxidation; Encapsulation; TX341-641; 0405 other agricultural sciences; Delivery; Stability

Encapsulation technology has been extensively used to enhance the stability, specificity, and bioavailability of essential food ingredients. Additionally, it plays a vital role in improving product quality and reducing production costs. This study presents a comprehensive classification of encapsulation techniques based on the state of different cores (solid, liquid, and gaseous) and offers a detailed description and analysis of these encapsulation methods. Specifically, it introduces the diverse applications of encapsulation technology in food, encompassing areas such as antioxidant, protein activity, physical stability, controlled release, delivery, antibacterial, and probiotics. The potential impact of encapsulation technology is expected to make encapsulation technology a major process and research hotspot in the food industry. Future research directions include applications of encapsulation for enzymes, microencapsulation of biosensors, and novel technologies such as self-assembly. This study provides a valuable theoretical reference for the in-depth research and wide application of encapsulation technology in the food industry.