The Microencapsulation Methods for the Stabilization and Controlled Release of Active Food and Pharmacological Ingredients
DOI:
https://doi.org/10.5281/zenodo.17860954Keywords:
Mikroencapsulation, Controlled release, stabilization, bioactive compounds, nutraceuticals, drug deliveryAbstract
Natural antioxidants play an important role in preserving food quality and promoting human health by reducing oxidative stress. However, the sensitivity of these compounds to environmental factors such as heat, light, and oxygen severely limits their direct application. Microencapsulation technologies offer an effective approach to overcome these limitations by increasing the stability of antioxidants and enabling controlled release. This review examines recent developments in the encapsulation of natural antioxidants, focusing particularly on basic encapsulation techniques such as wall materials, spray drying, spray cooling, extrusion, lyophilization, coacervation, cocrystallization, fluidized bed coating, and interfacial polymerization, as well as release mechanisms and release kinetics. A thorough understanding of the relationship between encapsulation materials, manufacturing processes, and release behavior is critical for the design of stable and efficient delivery systems. These technological advances offer broad application potential in the food, nutraceutical, and pharmaceutical fields by improving the bioavailability, functionality, and shelf life of antioxidant compounds.
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