SHORT OVERVIEW OF ENCAPSULATION TECHNOLOGIES FOR DELIVERY OF BIOACTIVES TO FOOD

Abstract

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.