Encapsulation Applications and Current Studies in Food Technology

Authors : Kübra Korkmaz, Yusuf Tunçtürk

Pages : 1550-1561

Doi:10.21597/jist.1472879

View : 108 | Download : 41

Publication Date : 2024-12-01

Article Type : Review Paper

Abstract :Encapsulation, as a method that provides controlled release and stability of food components, cells, enzymes and different substances in protein or carbohydrate-based mini capsules. In other words, it can also be defined as keeping the active material to be used in nano, micro or millimeter sized coating materials. The encapsulation method has great importance and potential for the food industry. In this method, it is aimed to mask undesirable taste and aroma components, to protect the bioactive compounds used from external factors, to increase the utilization of their functionality, and to control their release during shelf life. Various components such as some valuable food components, essential oils, lipids, aromatic hydrocarbons, vitamins, flavourings, enzymes, colourants, microorganisms, and microbial metabolites can be encapsulated using different methods. In this review, the encapsulation process types, coating materials, application areas in food technology and current studies in the field were investigated in order to understand the method. In the review, general information is given for encapsulation technology and a brief literature summary is intended for new studies to be conducted.
Keywords : Gıda, Enkapsülasyon, Kontrollü salınım

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