Abstract
The microencapsulation of bioactive compounds is a widely used technology in the food industry to protect and enhance the functionality of bioactive ingredients such as vitamins, antioxidants, probiotics, and essential fatty acids. This process involves encapsulating bioactive particles in a matrix, usually made of natural or synthetic polymers, forming microcapsules that improve the compounds’ stability, controlled release, and bioavailability. Among the most commonly used techniques are spray-drying, coacervation, and extrusion, chosen based on the properties of the compound to be encapsulated and the desired applications. During food processing and storage, these technologies protect sensitive compounds from adverse factors such as oxidation, moisture, light, or extreme pH. Microencapsulation allows for the controlled release of bioactive compounds at the right time and place, improving their effectiveness in the body, an essential property in functional foods and nutraceuticals. This review aimed to analyze the microencapsulation techniques used in the food industry to protect and improve the functionality of bioactive compounds such as vitamins, antioxidants, probiotics, and essential fatty acids.
Introduction
Microencapsulation is a technology that involves enclosing solid, liquid, or gaseous materials in small capsules, which release their contents in a controlled manner under the infuence of specifc factors.
The microcapsules comprise a thin semipermeable membrane surrounding a core, where the material of interest is located (Naveed et al., 2021). According to Rios-Aguirre and Gil-Garzón (2021), most microcapsules are small spheres with diameters ranging from 0.2 to 5000 µm. The structures of the microcapsules can be spherical or irregular, with the core distributed within a matrix of wall material (Choudhury et al., 2021). The release of the internal material can be triggered by factors such as temperature, pH, enzymatic action, or mechanical stress (Kamaly et al., 2016). Bioactive food components, such as vitamins, antioxidants, and probiotics, are sensitive to degradation, making microencapsulation a suitable option for protecting them. This technology benefts bioactives like lipids, carbohydrates, proteins, and probiotics (Zabot et al., 2022). The microencapsulation of lipids, for example, allows their inclusion in food products, protecting them from oxidation and improving their solubility (Calderón-Oliver & Ponce-Alquicira, 2022).
The benefts of microencapsulation include improved stability of the core material, protection against oxidative stress, masking of undesirable favors, and extending the shelf life of food products. It also facilitates the handling and uniform distribution of bioactives in food mixtures (Pattnaik et al., 2021). Despite its success in the pharmaceutical and cosmetic industries, microencapsulation has yet to have as signifcant an impact in the food industry, mainly due to concerns over costs. However, it can be cost-efective when applied to active ingredients in functional foods (Piñón-Balderrama et al., 2020).
This review aimed to analyze microencapsulation techniques used in the food industry to protect and enhance the functionality of bioactive compounds, such as vitamins, antioxidants, probiotics, and essential fatty acids. The review seeks to evaluate the benefts of this process in terms of stability, controlled release, and bioavailability of encapsulated compounds, as well as the specifc applications of technologies such as spray drying, coacervation, and extrusion. Additionally, it aims to discuss how these strategies contribute to innovation in the design of functional foods and nutraceuticals, optimizing their quality and response to the demands of health-conscious consumers.
Figure 2 shows different techniques for producing microcapsules at the laboratory scale. There is a marked tendency toward extrusion, emulsification, and spray drying. These techniques are directly related to the size of the microcapsules, which in turn has consequences on the levels of protection, which often increase with the diameter of the microcapsules, and the changes in the textural properties of foods with incorporated microcapsules, which on the contrary, decrease as the size decreases. Another factor influencing the choice of one technique over another is the thermal resistance of the species, as well as the available microencapsulating material and the possibility of scaling up the product.
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Microencapsulation of bioactive compounds in the food industry
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Torres, D., Casariego, A., & García, M. A. (2025). Microencapsulation of bioactive compounds in the food industry. Journal of Advances in Education, Sciences and Humanities, 3(1), 43–54. https://doi.org/10.5281/zenodo.14816620
