Encapsulation Technologies: A Tool for Functional Foods Development
Sook-Chin Chew1, Choon-Hui Tan2, Liew-Phing Pui3, Pei-Nee Chong4, Baskaran Gunasekaran5, Nyam Kar Lin6
1Sook-Chin Chew, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
2Choon-Hui Tan, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
3Liew-Phing Pui, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
4Pei-Nee Chong, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
5Baskaran Gunasekaran, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
6Nyam Kar Lin, Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia.
Manuscript received on 03 February 2019 | Revised Manuscript received on 10 February 2019 | Manuscript Published on 22 March 2019 | PP: 164-160 | Volume-8 Issue-5S April 2019 | Retrieval Number: ES3410018319/19©BEIESP
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open-access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: There is a growing demand for functional foods in the market with the increasing of world’s population. The main targets for this trend in consumption are foods containing plant extracts with antioxidant properties, polyunsaturated fatty acids, probiotics, vitamins and minerals. Although many of these components are unstable under normal conditions or have a residual taste, their application is limited. It is therefore necessary to use techniques which can protect the stability of these functional components, enable their application in various food matrices and enable them to be better absorbed in our gastrointestinal tract. Various sectors of the food industry have a demand for the enrichment of foods with functional compounds. This review aims at highlighting the importance and application of various encapsulating techniques of probiotics, unsaturated oils, flavours, and fruit juice. The methods and wall materials used in different encapsulation techniques would discuss in this review. Encapsulation technology is an emerging technology that can guarantee the stability of these functional ingredients and allow their application in variety of food matrices.
Keywords: Although Many of these Components are Unstable Under Normal Conditions or have a Residual taste, their Application is Limited.
Scope of the Article: Social Sciences