Abstract
Citrus fruits are rich sources of bioactive compounds such as flavonoids, vitamins, carotenoids, and terpenes, which exhibit potent antioxidant, anti-inflammatory, and antimicrobial properties. However, these compounds are highly sensitive to environmental stressors including heat, light, oxygen, and moisture, leading to reduced stability, diminished bioactivity, and limited shelf life. Encapsulation has emerged as a promising strategy to enhance the stability, functionality, and controlled release of citrus-derived bioactives. This technique involves entrapping active compounds within protective matrices to shield them from degradation and improve their delivery profile.
Common encapsulation techniques include spray drying, freeze-drying, and coacervation, each offering distinct advantages depending on the target application and compound sensitivity. Nanoencapsulation, defined by the production of delivery systems at the nanoscale, is not a single technique but rather a formulation approach that can be achieved using methods such as nanoprecipitation, ultrasonication, and emulsification–solvent evaporation. Nanoencapsulation significantly enhances solubility, gastrointestinal absorption, and bioavailability of citrus bioactives through improved surface area and targeted delivery. Various encapsulating materials such as biopolymers (e.g., alginate, chitosan), lipids, and proteins are employed to ensure compatibility, barrier properties, and sustained release.
Effective encapsulation can preserve critical quality attributes such as antioxidant activity, flavor, color, and nutrient content, making it valuable across food, pharmaceutical, nutraceutical, and cosmetic industries. Emerging innovations in nanotechnology, sustainable encapsulation materials, and smart delivery systems are paving the way for next-generation citrus-based products. This review provides a comprehensive overview of encapsulation strategies for citrus bioactives, critically evaluating their potential to improve product stability and outlining future directions for research and industrial application.
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Kumari, S., Debbarma, R. & Hussain, S. Encapsulation strategies for enhancing the stability and shelf life of citrus bioactive compounds. Eur Food Res Technol (2025). https://doi.org/10.1007/s00217-025-04868-x
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