Food Health and Technology Innovations

2667-5803

Dokuz Eylül Teknoloji Geliştirme Anonim Şirketi

Food Technology Basic Food Processes

Gıda Teknolojileri Temel Gıda İşlemleri

MICROENCAPSULATION OF BIOACTIVE COMPOUNDS

Özgen

Seda

CANKIRI KARATEKIN UNIVERSITY, FACULTY OF ENGINEERING, DEPARTMENT OF FOOD ENGINEERING

12 29 2025

8 17 789 794 09 09 2025 10 29 2025

2018

Food Health and Technology Innovations

Microencapsulation has emerged as a key enabling technology for protecting bioactive compounds against degradation and for improving their stability, bioavailability and controlled release. Bioactive compounds such as phenolics, carotenoids, essential oils, vitamins, and bioactive lipids are highly sensitive to environmental factors including heat, oxygen, light, and pH. This review summarizes fundamental concepts of microencapsulation, commonly used wall materials, major encapsulation techniques, and release mechanisms, with a particular focus on food-related applications. Using selected recent literature, the advantages, limitations, and application potential of different microencapsulation strategies are discussed, highlighting current trends and future perspectives for the development of functional delivery systems.

Microencapsulation Bioactive compounds Encapsulation techniques Functional applications

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[10]. Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols – A review. Trends in Food Science & Technology, 21(10), 510–523. https://doi.org/10.1016/j.tifs.2010.08.003

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