International Journal of Innovative Approaches in Agricultural Research
Abbreviation: IJIAAR | ISSN (Online): 2602-4772 | DOI: 10.29329/ijiaar

Review article    |    Open Access
International Journal of Innovative Approaches in Agricultural Research 2024, Vol. 8(4) 416-438

Application of Emulsion-Based Encapsulation Methods in Food Technology: A Review

Jasmina Tahmaz

pp. 416 - 438   |  DOI: https://doi.org/10.29329/ijiaar.2024.1109.11

Publish Date: December 31, 2024  |   Single/Total View: 15/36   |   Single/Total Download: 23/41

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Abstract

Encapsulation is a method of entrapping and protecting sensitive active compounds into the structure of an encapsulation carrier (coating material). Capsules of different dimensions are obtained as encapsulation products. Each capsule consists of two main materials: 1) active compound and 2) carrier (coating material). The main aim of encapsulation is to protect active compounds from degradation influenced by different external factors. Encapsulation is a technique that can increase the stability and improve the usability of many active and biologically valuable natural ingredients. In recent times it has been increasingly used in food technology.

Emulsification is one of the most important encapsulation methods suitable for use in food technology, which can be used alone or in combination with other encapsulation methods. The emulsion formation can be used to encapsulate hydrosoluble and liposoluble liquid substances. The size of droplets within such emulsions ranges from 0.1-5000 μm. The main advantages of this encapsulation method are the protection of the encapsulated substance from high temperatures and oxidation during heat treatment and drying, the possibility of encapsulating liposoluble and hydrosoluble substances, and the controlled release of the active substance. Emulsion-based techniques are widespread encapsulation methods suitable for the food industry. A wide range of active substances can be encapsulated, such as probiotic bacteria, proteins, amino acids, essential oils, flavonoids, vitamin E, lutein, beta carotene, fish oil, omega 3 fatty acids, aspartame and other sweeteners, xylitol and menthol in chewing gum (prolonged cooling effect), curcumin, catechin, vitamin C, vitamin B12 (for the enrichment of dairy products), vitamin B1 and herbal extracts. Obtained capsules can be applied to produce functional milk and dairy products, salad sauces and dressings, fruit juices, dried soup mixtures, functional meat products, the oil industry, and confectionery.

Keywords: Encapsulation, Emulsions, Food technology, Stability, Enrichment

How to Cite this Article?

APA 7th edition
Tahmaz, J. (2024). Application of Emulsion-Based Encapsulation Methods in Food Technology: A Review. International Journal of Innovative Approaches in Agricultural Research, 8(4), 416-438. https://doi.org/10.29329/ijiaar.2024.1109.11

Harvard
Tahmaz, J. (2024). Application of Emulsion-Based Encapsulation Methods in Food Technology: A Review. International Journal of Innovative Approaches in Agricultural Research, 8(4), pp. 416-438.

Chicago 16th edition
Tahmaz, Jasmina (2024). "Application of Emulsion-Based Encapsulation Methods in Food Technology: A Review". International Journal of Innovative Approaches in Agricultural Research 8 (4):416-438. https://doi.org/10.29329/ijiaar.2024.1109.11
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