ABSTRACT
Encapsulation is an important process for the protection of food components and is widely applicable in all food sectors. At present, encapsulation is of growing interest in food processing and preservation. Various encapsulation techniques (spray drying, spray cooling, freeze drying, electrohydrodynamic techniques, fluidized bed coating, extrusion, coacervation, liposome, and emulsification) address some of the challenges to incorporating food ingredients, antioxidants, lipids, proteins, carbohydrate, minerals, vitamins, and bioactive compounds in powder form in food products. Encapsulation achieves excellent preservation, stabilization, and controlled release of bioactive compounds. Controlled release of bioactive ingredients at the right time and right place could also be provided by encapsulation. Encapsulation improves the effectiveness of food additives and enhances the shelf life of food, in addition to lowering the cost of the food products.
