Encapsulation of Food Components and Bioactive Ingredients and Targeted Release

Document Type : Original Article


Department of Chemical and Petroleum Engineering, Sharif University of Technology, Tehran, Iran


The potential utilization of encapsulation techniques in food, pharmaceutical and agricultural products preparation, presents a new alternative for complementary technologies such as targeting delivery vehicles and carriers for active food ingredients. Encapsulation could be accomplished by different techniques like: simple or complex coacervation, emulsification technique, phase separation, spray drying, spray chilling or spray cooling, extrusion coating, freeze drying, fluidized-bed coating, liposomal entrapment, centrifugal suspension separation, co-crystallization and molecular inclusion complexation. Encapsulation is a method by which one bioactive material or mixture of materials is coated by the other material. It is designed for protection, isolation, assists in the storage and controlled release. A timely and targeted release improves the effectiveness of ingredients, broadens the application and ensures optimal dosage, thereby improving cost-effectiveness process for manufacturers. This review highlights recent innovations in encapsulation and controlled release technologies. In addition, design principle of novel peppermint oil delivery systems which displays the new structured biomaterials for capsules fabrication by complex coacervation technique, besides microemulsification method for bioactive material, Lactobacillus encapsulation and targeted release studies reported.