SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD
Keywords:encapsulation, bioactives, food applications
Encapsulation strategy has emerged as a mean to protect sensitive bioactive compounds, to improve their stability and to deliver their active forms to the targeted place. A number of bioactives can be encapsulated – cells, enzymes, vitamins, minerals, aromas and flavours, food colourants, antioxidants, etc. Over the years various encapsulation technologies were employed in encapsulation of bioactive compounds intended to the application in food industry. This paper gives a short overview of commonly used technologies for the encapsulation of food bioactives.
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Copyright (c) 2016 Journal of Engineering & Processing Management
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