Vol. 12, Issue 5 (2023)

Author(s):
Rajnish Minhas and Nikhil Sharma

Abstract:
Functional foods are supplemented with functional ingredients and active constituents to provide health benefits and avoid diseases. The incorporation of bioactive constituents is quite sensitive and their function in the food is a major challenge for the food industries. Encapsulation is considered as an advanced food processing technique used for encapsulation of bioactive materials and protecting them against environmental conditions. Encapsulation is a technology that is extensively used in foods, whether as a fortifying tool or as a mode for the development of a functional food. The selection of core and wall materials for encapsulation needs to be worked carefully to have good stability and shelf life of functional food products. The selection of the right release mechanism is important for delivering compounds. Controlled release is an important platform for formulation and improves the performance of food ingredients in food products and the human body. The controlled release provides optimal release and increases the overall performance and stability of encapsulation. The encapsulated products have wide applications in food industries for shelf life stability and quality improvement of food products.