Fruit juices are low-fat, non-alcoholic, lactose-free, and nutritious beverages that are highly desired by consumers. However, fruit juices undergo microbial, enzymatic, and chemical deterioration, which shortens their shelf-life. The demand for healthy fresh fruit juice has encouraged the use of natural agents (such as antimicrobials, vitamins, anti-browning agents, and probiotics) for the protection and fortification of freshly squeezed juices. However, the use of these bioactive agents is limited by their low aqueous solubility, and/or physico-chemical instability, especially in acidic food products. Therefore, their incorporation into encapsulation systems to improve their stability and activity has been considered. This is a review of the literature on the characteristics and efficiency of delivery systems that can be used to load and deliver natural agents designed to be used in fruit juices.

果汁是消费者高度希望的低脂，无酒精，无乳糖，营养食品。但是，果汁会发生微生物，酶和化学降解，从而缩短了货架期。对健康新鲜果汁的需求鼓励使用天然制剂（例如抗微生物剂，维生素，抗褐变剂和益生菌）来保护和强化鲜榨果汁。然而，这些生物活性剂的使用受到其低的水溶性和/或物理化学的不稳定性的限制，特别是在酸性食品中。因此，已经考虑将它们结合到封装系统中以改善其稳定性和活性。