Encapsulation of Active Compounds in Fruit and Vegetable Juice Processing: Current State and Perspectives

Area of Science:

• Food Science and Technology
• Nutritional Science
• Chemical Engineering

Background:

• Growing consumer demand for functional juices linked to health and disease prevention.
• Micro and nano-encapsulation offer protection and controlled release of sensitive compounds.
• These technologies are crucial for enhancing the efficacy of bioactive ingredients in juices.

Purpose of the Study:

• To provide a comprehensive overview of encapsulation technologies in fruit and vegetable juice production.
• To highlight current applications, limitations, and challenges of micro and nano-encapsulation.
• To focus on encapsulation in juices derived from diverse botanical sources.

Main Methods:

• Literature review of current scientific publications and industry reports.
• Analysis of micro and nano-encapsulation techniques applied to fruit and vegetable juices.
• Evaluation of challenges and limitations in industrial-scale application.

Main Results:

• Encapsulation effectively protects sensitive compounds like vitamins and antioxidants in juices.
• Controlled release mechanisms enhance bioavailability and targeted delivery of beneficial compounds.
• Challenges include cost-effectiveness, scalability, and maintaining sensory properties.

Conclusions:

• Micro and nano-encapsulation are vital for developing advanced functional juices.
• Addressing current limitations is key to wider industry adoption.
• Further research is needed to optimize encapsulation for diverse botanical sources and health benefits.