Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives

In recent times, there has been an increased demand for the development of functional foods which include whole, fortified, enriched, or enhanced foods that provide a potentially positive effect on health in addition to basic nutrition. There are different types of additives which are incorporated into the functional foods to improve the nutritional characteristics and organoleptic properties. These active ingredients like polyphenols, vitamins and probiotic microorganisms which have been proved to enhance human health are susceptible to environmental and processing conditions like temperature, light and pH. To enhance their stability and bioavailability, various strategies such as different drying methods, freeze concentration, various encapsulation techniques, osmotic dehydration and vacuum impregnation have been developed. In food systems, encapsulation techniques have found wide application in different fields. Its application will have a great impact on food systems which are primarily aimed at fortification and enrichment of nutrients and health-promoting active ingredients.