OVERVIEW ON APPLICATION OF ENCAPSULATION TECHNOLOGIES FOR ACTIVE FOOD INGREDIENTSVANDANA H.B., HANUMANTHARAJU K.N., CHENNAPPA GURIKAR AND NANJE GOWDA N.A. AND LOKESH A.C.
Encapsulation is the technique of encasing macroscopic particles by coating in a homogeneous or heterogeneous matrix to produce miniature capsules. Food components, enzymes, cells, and other elementsare incorporated into miniature capsules. Micro/nano capsules can be used to preserve sensitive food components, restrict nutritional loss, include unique or time-release mechanisms into the formulation, conceal or sustain flavors and odors, and modify liquids into readily handled solid materials for food processors. Wall materials are essential in the production of micro/nano capsules because they protect the bioactive substances from external influences. Different wall substances are utilized, including lipids, carbohydrates, proteins etc., Some of the different procedures used to produce capsules are spray drying/ chilling/cooling, fluidized-bed coating, coacervation, inclusion complexation, centrifugal/melt injection extrusion. This review highlights recent advancements in each of these technologies.