Encapsulation technology is a method of enclosing materials into capsules before delivery into a system. Encapsulation involves the incorporation of food ingredients, enzymes, cells, and/or other materials in small capsules. Encapsulation is a process of coating raw materials in order to protect them against diverse conditions such as temperature fluctuations, moisture, and other severe problems occurred in any environment. Different methods of encapsulation of the food include freeze-drying, spray-drying, fluidized bed-coating, coacervation, crystallization, extrusion, and molecular inclusion. Encapsulation technology help manufacture the tablet or capsule and keep them stable throughout the shelf-life of the product.
The global Food Encapsulation Market is projected to surpass US$ 10 billion by the end of 2027, in terms of revenue, growing at CAGR of 9.5% during the forecast period (2019 to 2027). There are various benefits of encapsulation in food. For example, the nutrient content of a food can be increased, which can ultimately improve the taste and nutritional value. Encapsulated food also tends to be tastier than foods that are not encapsulated. Moreover, encapsulated food can be easily transported and stored, thus making it an excellent alternative to the traditional method of storing food. As the global population has become increasingly health conscious, the food industry has seized the opportunity to incorporate bioactive ingredients into the foods. Encapsulation helps to control the release of bioactive compounds from the food products without changing the flavor and/or appearance of the food. The application of food encapsulation can be found in a wide range of food products, ranging from snacks to dietary supplements and beverages. This technology helps food manufacturers in controlling bioavailability and ensuring product quality. Encapsulation enhances food taste and improves stability. Manufacturers are increasingly adopting innovative encapsulation processes, such as nano-encapsulation and microencapsulation, to increase the bioavailability of their bioactive agents. These techniques also allow manufacturers to reduce the cost of food production and produce healthier products. Bioactive peptides are among the most promising functional food ingredients. Various encapsulation technologies have been developed in the recent past. They include controlled release, preparation methods, and sweetener immobilization. These methods have helped food manufacturers overcome several challenges, such as colour and nutritional value. With a rising awareness of health concerns and higher standard of living, there will be increased demand for high-quality food products worldwide. Encapsulation can be divided into two broad categories: true and partial encapsulation. In true encapsulation, a liquid core is encapsulated in a gelatinous capsule, whereas in recent techniques, active ingredients are enclosed within a matrix encapsulant. The process varies according to the application of the product. The objective of the food encapsulation is to protect the active compounds during processing, while preventing undesirable interactions with the food matrix. encapsulation enhances the taste and quality of the food and increases shelf-life of the food. Its prime function is to mask and protect the quality of the food product. Encapsulation allows easy coating of food ingredients and particles such as fats, flavors as well as whole ingredients such as nuts, raisins, and dried fruits, among others. There is a widespread adoption of encapsulation in various industries such as beverages, poultry, meat, & seafood. It is also used as encapsulated sweeteners in confectionary items such as chewing gums and candies.
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