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Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives

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Functional Food Products and Sustainable Health

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Abstract

In recent times, there has been an increased demand for the development of functional foods which include whole, fortified, enriched, or enhanced foods that provide a potentially positive effect on health in addition to basic nutrition. There are different types of additives which are incorporated into the functional foods to improve the nutritional characteristics and organoleptic properties. These active ingredients like polyphenols, vitamins and probiotic microorganisms which have been proved to enhance human health are susceptible to environmental and processing conditions like temperature, light and pH. To enhance their stability and bioavailability, various strategies such as different drying methods, freeze concentration, various encapsulation techniques, osmotic dehydration and vacuum impregnation have been developed. In food systems, encapsulation techniques have found wide application in different fields. Its application will have a great impact on food systems which are primarily aimed at fortification and enrichment of nutrients and health-promoting active ingredients.

In this chapter, the different features of various active ingredients in functional foods will be discussed along with the different encapsulation techniques. The different encapsulation techniques will be further discussed along with their effectiveness and mechanisms. The different applications of encapsulated active ingredients will be presented along with the challenges and concerns in food systems.

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Acknowledgement

The corresponding author is grateful to DST, New Delhi, for financial assistance in the form of INSPIRE Fellowship.

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  1. Faculty of Agricultural Sciences, Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, Uttar Pradesh, India

    Ishfaq Hamid Dar, Shayeeb Ahmad Bhat, Arshied Manzoor & Saghir Ahmad

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  1. Department of Post Harvest Engineering and Technology, Aligarh Muslim University, Aligarh, India

    Saghir Ahmad

  2. Food Science & Nutrition Department, King Saud University, Riyadh, Saudi Arabia

    Nasser Abdulatif Al-Shabib

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Dar, I.H., Bhat, S.A., Manzoor, A., Ahmad, S. (2020). Encapsulation of Active Ingredients in Functional Foods: Current Trends and Perspectives. In: Ahmad, S., Al-Shabib, N. (eds) Functional Food Products and Sustainable Health. Springer, Singapore. https://doi.org/10.1007/978-981-15-4716-4_6

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