Encapsulation-based technologies for bioactive compounds and their application in the food industry: A roadmap for food-derived functional and health-promoting ingredients

The most commonly used products worldwide are vegetable and fruit-based products that are rich in bioactive compounds such as vitamins, polyphenols, and antioxidants. However, some of these bioactive compounds are sensitive and susceptible to oxidation or degradation during food processing, particularly when exposed to heat. This review illustrates the effect of encapsulation on bioactive compounds and how this technique is applied in the food industry to reveal the functional properties of their core content, e.g. the bioactive compounds. The technology of encapsulation has also been used in the industry of food to afford components that form the main features (e.g. aroma, texture, flavor, color, and taste) of food products, thus it plays a major role in the designing of new food product development. Encapsulation is one of the few popular technologies frequently used in the industry of food due to its many functional characteristics and techniques, as well as its suitability to be used in an extensive range of applications. Encapsulated materials are known as wall, coating, membrane, shell, carrier, and capsule materials and can be composed of proteins, gums, sugars, polysaccharides, polymers, and lipids. Its popularity is primarily due to its proven record as an effective technique of preserving the coated material from the conditions surrounding it along with its controlled-release property. Among the various applications of encapsulation, both micro-based and nano-based encapsulation of bioactive compounds is the main focus of this review, whereby in-depth the principles, techniques, and how encapsulation can protect and enhance the efficiency of these materials in food systems will be discussed thoroughly. • Encapsulation increasing bioavailability of bioactive via processing and storage. • Encapsulation as spray and freeze-drying, and coacervation are most used • Bioactive compounds-based encapsulated is a promising alternative for using agro-industrial. • Encapsulation has a substantial impact on the texture, taste, and colour of food products.