Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Faculty of Technology, University of East Sarajevo, Lukavica, Bosnia and Herzegovina
Faculty of Technology and Metallurgy, University of Belgrade, Belgrade, Serbia
Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, toimprove their stability and to deliver their active forms to the targeted place. A number ofbioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, foodcolourants, antioxidants, etc. Over the years various encapsulation technologies were employedin encapsulation of bioactive compounds intended to the application in food industry. Thispaper gives a short overview of commonly used technologies for the encapsulation of foodbioactives.
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