SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD

K. Trifkovic; G. Tadić; B. Bugarski

Review article

SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD

Authors

- K. Trifkovic
- University of Belgrade, Faculty of Technology and Metallurgy, Serbia
- G. Tadić
- University of East Sarajevo, Faculty of Technology, Bosnia and Herzegovina
- B. Bugarski
- University of Belgrade, Faculty of Technology and Metallurgy, Serbia

Abstract

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.

Keywords: encapsulation, bioactives, food applications

How to Cite: Trifkovic, K. , Tadić, G. & Bugarski, B. (2016) “SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD”, Journal of Engineering & Processing Management. 8(1).