SavedAdd your journal

Journals / Food Health and Technology Innovations / 2025 / Cilt: 8 Sayı: 17

MICROENCAPSULATION OF BIOACTIVE COMPOUNDS

Seda Özgen(CANKIRI KARATEKIN UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING)
Pages
789–794
Publication Date
2025-12-29
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Using selected recent literature, the advantages, limitations, and application potential of different microencapsulation strategies are discussed, highlighting current trends and future perspectives for the development of functional delivery systems.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Microencapsulation has emerged as a key enabling technology for protecting bioactive compounds against degradation and for improving their stability, bioavailability and controlled release.
📊
Key Findings & Data:Bioactive compounds such as phenolics, carotenoids, essential oils, vitamins, and bioactive lipids are highly sensitive to environmental factors including heat, oxygen, light, and pH.
💡
Conclusion & Impact:Using selected recent literature, the advantages, limitations, and application potential of different microencapsulation strategies are discussed, highlighting current trends and future perspectives for the development of functional delivery systems.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Microencapsulation · Bioactive compounds · Encapsulation techniques

Abstract

Microencapsulation has emerged as a key enabling technology for protecting bioactive compounds against degradation and for improving their stability, bioavailability and controlled release. Bioactive compounds such as phenolics, carotenoids, essential oils, vitamins, and bioactive lipids are highly sensitive to environmental factors including heat, oxygen, light, and pH. This review summarizes fundamental concepts of microencapsulation, commonly used wall materials, major encapsulation techniques, and release mechanisms, with a particular focus on food-related applications. Using selected recent literature, the advantages, limitations, and application potential of different microencapsulation strategies are discussed, highlighting current trends and future perspectives for the development of functional delivery systems.

🔖

Cite This Article

Özgen, S. (2025). MICROENCAPSULATION OF BIOACTIVE COMPOUNDS. Food Health and Technology Innovations, Cilt: 8 Sayı: 17, 789–794. https://ajindex.com/articles/1586191

📄 Full Text PDF Viewer

📄

PDF görüntüleyici hazırlanıyor...

References (14)

  1. . Huang, K., Yuan, Y., & Baojun, X. (2023). A critical review on the microencapsulation of bioactive compounds and their applications. Food Reviews International, 39(6), 3261–3294. https://doi.org/10.1080/87559129.2022.2057841
  2. . Mehta, N., Kumar, P., Verma, A. K., Umaraw, P., Kumar, Y., Malav, O. P.,. & Lorenzo, J. M. (2022). Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: A comprehensive review. Applied Sciences, 12(3), 1424. https://doi.org/10.3390/app12031424
  3. . Saadi, S., Nacer, N.E., Chenaker, H. et al. A review on trends in microencapsulation of bioactive compounds: coating materials, design, and applications. Eur Food Res Technol 249, 3123–3139 (2023). https://doi.org/10.1007/s00217-023-04354-2
  4. . Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S., Trifković, K., Kalušević, A.,. & Nedović, V. (2015). Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews, 7(4), 452-490. https://doi.org/10.1007/s12393-014-9106-7
  5. . Gibbs, B. F., Kermasha, S., Alli, I., & Mulligan, C. N. (1999). Encapsulation in the food industry: A review. International Journal of Food Sciences and Nutrition, 50(3), 213–224. https://doi.org/10.1080/096374899101256
  6. . Augustin, M. A., & Hemar, Y. (2009). Nano- and micro-structured assemblies for encapsulation of food ingredients. Chemical Society Reviews, 38(4), 902–912. https://doi.org/10.1039/B801739P
  7. . Madene, A., Jacquot, M., Scher, J., & Desobry, S. (2006). Flavour encapsulation and controlled release – A review. International Journal of Food Science & Technology, 41(1), 1–21. https://doi.org/10.1111/j.1365-2621.2005.00980.x
  8. . Desai, K. G. H., & Park, H. J. (2005). Recent developments in microencapsulation of food ingredients. Drying Technology, 23(7), 1361–1394. https://doi.org/10.1081/DRT-200063478
  9. . Ramos, P. E., Cerqueira, M. A., Teixeira, J. A., & Vicente, A. A. (2018). Physiological protection of probiotic microcapsules by coatings. Critical Reviews in Food Science and Nutrition, 58(11), 1864-1877. https://doi.org/10.1007/s12393-018-9173-5
  10. . Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols – A review. Trends in Food Science & Technology, 21(10), 510–523. https://doi.org/10.1016/j.tifs.2010.08.003
  11. . de Vos, P., Faas, M. M., Spasojevic, M., & Sikkema, J. (2010). Encapsulation for preservation of functionality and targeted delivery of bioactive food components. International Dairy Journal, 20(4), 292–302. https://doi.org/10.1016/j.idairyj.2009.11.008
  12. . Onwulata, C. I. (2013). Microencapsulation and functional bioactive foods. Journal of Food Processing and Preservation, 37(5), 510-532. https://doi.org/10.1111/j.1745-4549.2012.00680.x
  13. . Mehta, N., Kumar, P., Verma, A. K., Umaraw, P., Kumar, Y., Malav, O. P.,. & Lorenzo, J. M. (2022). Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: A comprehensive review. Applied Sciences, 12(3), 1424. https://doi.org/10.3390/app12031424
  14. . Đorđević, V., Balanč, B., Belščak-Cvitanović, A., Lević, S., Trifković, K., Kalušević, A.,. & Nedović, V. (2015). Trends in encapsulation technologies for delivery of food bioactive compounds. Food Engineering Reviews, 7(4), 452-490. https://doi.org/10.1007/s12393-014-9106-7