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Microencapsulation for Food Applications: A Review.

Cuie Yan¹, Sang-Ryoung Kim¹, Daniela R Ruiz¹

¹Division of Encapsulation, Blue California, Rancho Santa Margarita, California 92688, United States.

ACS Applied Bio Materials

|November 17, 2022

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Microencapsulation protects sensitive food ingredients like flavors and probiotics. This review details technologies, applications, and challenges for preserving food quality and shelf life.

Area of Science:

Food Science and Technology
Materials Science

Background:

Active food ingredients (flavors, nutrients, probiotics, etc.) require protection during processing and storage.
Degradation of these ingredients impacts food quality and shelf life.

Purpose of the Study:

To review standard microencapsulation technologies for food applications.
To analyze common microencapsulation methods, materials, and their industrial relevance.
To discuss challenges and future perspectives in food ingredient microencapsulation.

Main Methods:

Comprehensive literature review of microencapsulation technologies.
Categorization of applications by active food ingredient type.
Analysis of advantages and disadvantages of key techniques like spray drying, coacervation, extrusion, and spray cooling.

Keywords:

coacervation encapsulation food application microcapsule microencapsulation spray drying

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Main Results:

Overview of microencapsulation processes, materials, and industrial examples.
Summary of recent applications for flavors, polyunsaturated fatty acids, probiotics, antioxidants, colors, and vitamins.
Comparative analysis of spray drying, coacervation, extrusion, and spray cooling.

Conclusions:

Microencapsulation is crucial for preserving active food ingredients.
Various technologies offer solutions with distinct pros and cons.
Future research should address current challenges for broader adoption.