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Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review

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 com...

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Main Authors: Mehta, Nitin, Kumar, Pavan, Verma, Akhilesh K., Umaraw, Pramila, Kumar, Yogesh, Malav, Om Prakash, Sazili, Awis Qurni, Domínguez, Rubén, Lorenzo, José M.
Format: Article
Published: Multidisciplinary Digital Publishing Institute 2022
Online Access:http://psasir.upm.edu.my/id/eprint/101868/
https://www.mdpi.com/2076-3417/12/3/1424
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spelling my.upm.eprints.1018682023-06-16T20:29:14Z http://psasir.upm.edu.my/id/eprint/101868/ Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review Mehta, Nitin Kumar, Pavan Verma, Akhilesh K. Umaraw, Pramila Kumar, Yogesh Malav, Om Prakash Sazili, Awis Qurni Domínguez, Rubén Lorenzo, José M. 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. Multidisciplinary Digital Publishing Institute 2022 Article PeerReviewed Mehta, Nitin and Kumar, Pavan and Verma, Akhilesh K. and Umaraw, Pramila and Kumar, Yogesh and Malav, Om Prakash and Sazili, Awis Qurni and Domínguez, Rubén and Lorenzo, José M. (2022) Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review. Applied Sciences, 12 (3). art. no. 1424. pp. 1-34. ISSN 2076-3417 https://www.mdpi.com/2076-3417/12/3/1424 10.3390/app12031424
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description 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.
format Article
author Mehta, Nitin
Kumar, Pavan
Verma, Akhilesh K.
Umaraw, Pramila
Kumar, Yogesh
Malav, Om Prakash
Sazili, Awis Qurni
Domínguez, Rubén
Lorenzo, José M.
spellingShingle Mehta, Nitin
Kumar, Pavan
Verma, Akhilesh K.
Umaraw, Pramila
Kumar, Yogesh
Malav, Om Prakash
Sazili, Awis Qurni
Domínguez, Rubén
Lorenzo, José M.
Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
author_facet Mehta, Nitin
Kumar, Pavan
Verma, Akhilesh K.
Umaraw, Pramila
Kumar, Yogesh
Malav, Om Prakash
Sazili, Awis Qurni
Domínguez, Rubén
Lorenzo, José M.
author_sort Mehta, Nitin
title Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
title_short Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
title_full Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
title_fullStr Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
title_full_unstemmed Microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
title_sort microencapsulation as a noble technique for the application of bioactive compounds in the food industry: a comprehensive review
publisher Multidisciplinary Digital Publishing Institute
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/101868/
https://www.mdpi.com/2076-3417/12/3/1424
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score 13.223943

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