TITLE:
Encapsulation in the Food Industry: A Brief Historical Overview to Recent Developments
AUTHORS:
Yakindra Prasad Timilsena, Md. Amdadul Haque, Benu Adhikari
KEYWORDS:
Microencapsulation, Shell Materials, Core Materials, Encapsulation Techniques, Encapsulation Efficiency, Controlled Release
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.11 No.6,
June
17,
2020
ABSTRACT: Encapsulation in food industry serves several
functions including masking of undesirable color/flavor/taste, preservation of
unstable constituents, incorporation of
additional functional and nutritional components and site-specific release of encapsulated ingredients at a controlled time and rate. The
knowledge of microencapsulation in other sectors like pharmaceutical industry
is well advanced; however, more understanding is required to harvest the
maximum benefits from food industry. This paper started with highlighting the
gradual progress of microencapsulation process in food industry and ended up
with some invaluable suggestions for future works. In the body, the paper
reviews the major techniques of food encapsulation, choices of coating
materials and the performance measurement methods of food encapsulation. Future
trends, scopes and aspects of microencapsulation process in food manufacturing
sector are also presented as the necessary recommendations for future
researches. The article would help the microencapsulated food manufacturers to
choose the target oriented encapsulates and suitable encapsulation technique.