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Volume 12
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10.3390/app12031424
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Review

Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review

by
Nitin Mehta
1,*,
Pavan Kumar
1,2,
Akhilesh K. Verma
3,
Pramila Umaraw
3,
Yogesh Kumar
4,
Om Prakash Malav
1,
Awis Qurni Sazili
2,5,6,
Rubén Domínguez
7 and
José M. Lorenzo
7,8,*
1
Department of Livestock Products Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141004, India
2
Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia (UPM), Serdang 43400, Malaysia
3
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut 250110, India
4
ICAR-Central Institute of Post-Harvest Engineering and Technology (CIPHET), Ludhiana 141004, India
5
Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Malaysia
6
Department of Animal Science, Faculty of Agriculture, Universiti Putra Malaysia, Serdang 43400, Malaysia
7
Centro Tecnológico de la Carne de Galicia, Avda. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
8
Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
*
Authors to whom correspondence should be addressed.
Appl. Sci. 2022, 12(3), 1424; https://doi.org/10.3390/app12031424
Submission received: 4 January 2022 / Revised: 24 January 2022 / Accepted: 25 January 2022 / Published: 28 January 2022
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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.
Keywords: encapsulation; natural molecules; functional properties; encapsulation techniques; food systems; functional foods; healthy foods encapsulation; natural molecules; functional properties; encapsulation techniques; food systems; functional foods; healthy foods

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MDPI and ACS Style

Mehta, N.; Kumar, P.; Verma, A.K.; Umaraw, P.; Kumar, Y.; Malav, O.P.; Sazili, A.Q.; Domínguez, R.; Lorenzo, J.M. Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. Appl. Sci. 2022, 12, 1424. https://doi.org/10.3390/app12031424

AMA Style

Mehta N, Kumar P, Verma AK, Umaraw P, Kumar Y, Malav OP, Sazili AQ, Domínguez R, Lorenzo JM. Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review. Applied Sciences. 2022; 12(3):1424. https://doi.org/10.3390/app12031424

Chicago/Turabian Style

Mehta, Nitin, Pavan Kumar, Akhilesh K. Verma, Pramila Umaraw, Yogesh Kumar, Om Prakash Malav, Awis Qurni Sazili, Rubén Domínguez, and José M. Lorenzo. 2022. "Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review" Applied Sciences 12, no. 3: 1424. https://doi.org/10.3390/app12031424

APA Style

Mehta, N., Kumar, P., Verma, A. K., Umaraw, P., Kumar, Y., Malav, O. P., Sazili, A. Q., Domínguez, R., & 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

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