Encapsulation in Food Systems: From Technique-Driven Approaches to Functional, Scalable, and Sustainable Industrial...

Area of Science:

• Food Science and Technology
• Materials Science

Background:

• Encapsulation is vital for stabilizing and delivering bioactive compounds in food.
• Current research often focuses on techniques rather than real-world application and performance.

Purpose of the Study:

• To review micro- and nanoencapsulation based on real-world performance metrics.
• To identify gaps restricting industrial application of encapsulated food products.
• To propose a decision-based model for performance-oriented optimization.

Main Methods:

• Review of micro- and nanoencapsulation studies focusing on bioavailability, food-matrix compatibility, industrial scalability, and environmental sustainability.
• Comparison of encapsulated vitamins, probiotics, plant extracts, and essential oils.
• Development of a multicriteria decision analysis (MCDA) model.

Main Results:

• High laboratory encapsulation efficacy does not always translate to improved shelf life, sensory, or physiological performance.
• Interactions between wall materials and core compounds, and matrix-induced destabilization are often overlooked.
• Significant structural and methodological gaps hinder industrial adoption.

Conclusions:

• A shift from method-based to performance-oriented optimization is crucial for industrializing encapsulated food products.
• The proposed MCDA model integrates technical, economic, regulatory, and environmental considerations.
• Addressing identified gaps will enhance the successful implementation of encapsulation technologies in the food industry.