Abstract
Encapsulation technology involves the incorporation of various materials (cells, enzymes, bioactive compounds, pigments, lipids, etc.) in wall material. Applications for this technology have increased in all types of industry (agriculture, pharmaceutics, food technology, cosmetics, and medicine) and are extensively being applied to the food industry. Using the encapsulation process, encapsulated materials (core) are protected from environmental conditions (i.e. light, heat, oxygen, radicals, or metal activators) while their gradual release is enabled. This way is possible to enhance encapsulated material stability and activity. Furthermore, it is achievable to enhance the bioavailability of various compounds targeting specific release conditions (i.e. intestine). Concerning the encapsulation of cells, it is possible to maintain their viability throughout the food production process. Different techniques of encapsulation are employed to form nano- or microparticles and these techniques are continuously developed to increase encapsulation efficiency, respectively to the desired use. When considering sustainable food production, various types of next-generation biopolymers can be used in the production of particles. This chapter discusses in detail recent trends towards sustainable and more economically favorable encapsulation methods. Herein we also discuss the most suitable stabilization systems to protect encapsulated material from negative physicochemical changes. We discuss the problems when considering research on the application of encapsulated material in various food matrices, which is worryingly scarce. Future remarks regarding the gaps between research and industrial scale-up of encapsulation technology are also highlighted.
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Vinceković, M., Jurić, S. (2022). Application of Encapsulation Technology in the Agri-Food Sector. In: Režek Jambrak, A. (eds) Nonthermal Processing in Agri-Food-Bio Sciences. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-030-92415-7_13
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