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

Yaguang Xu; Xinxin Yan; Haibo Zheng; Jingjun Li; Xiaowei Wu; Jingjing Xu; Zongyuan Zhen; Chuanlai Du

Food Chemistry: X (Mar 2024)

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

Yaguang Xu,
Xinxin Yan,
Haibo Zheng,
Jingjun Li,
Xiaowei Wu,
Jingjing Xu,
Zongyuan Zhen,
Chuanlai Du

Affiliations

Yaguang Xu: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
Xinxin Yan: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
Haibo Zheng: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
Jingjun Li: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
Xiaowei Wu: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
Jingjing Xu: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China
Zongyuan Zhen: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China; The Institute of Functional Agriculture (Food) Science and Technology at Yangtze River Delta (iFAST), Chuzhou 239000, China; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China; Corresponding authors at: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China.
Chuanlai Du: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China; Anhui Provincial Key Laboratory of Functional Agriculture and Functional Food, Chuzhou 233100, China; Corresponding authors at: College of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China.

Journal volume & issue: Vol. 21
p. 101240

Abstract

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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.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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Abstract

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