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An overview of microencapsulation in the food industry: opportunities, challenges, and innovations

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Abstract

While consumer trends are leading to a surge of functional foods, the addition of bioactive compounds to food matrixes presents a series of challenges such as lack of stability or unpleasant organoleptic characteristics. Microencapsulation is not only a useful tool to overcome them, but it also allows the development of products with improved features that allow the differentiation from competitors and personalization of products. Despite consumers increasingly recognize the benefits of technological solutions, the healthy living and clean labeling trends are also posing challenges for microencapsulation. Thus, considering the limited range of suitable encapsulant materials allowed for food, material selection is becoming the main challenge that formulators face. In this review, opportunities, challenges, and innovations of microencapsulation in the food industry have been discussed. In addition, an overview on microencapsulation, reasons for microencapsulation, its techniques, and examples of applications in the food industry have also been provided.

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Funding

This work was financially supported by the Industrial Doctorate Program of the Agency for Management of University and Research Grants (AGAUR), under Grant 2015DI021.

Author information

Authors and Affiliations

  1. Pharmacy and Pharmaceutical Technology Department (Faculty of Pharmacy and Food Sciences), University of Barcelona, Barcelona, Spain

    Marta Arenas-Jal, J. M. Suñé-Negre & Encarna García-Montoya

  2. ICN2, Catalan Institute of Nanoscience and Nanotechnology (Autonomous University of Barcelona), Bellaterra, Barcelona, Spain

    Marta Arenas-Jal

  3. Pharmacotherapy, Pharmacogenetics and Pharmaceutical Technology Research Group at Bellvitge Institute for Biomedical Research (IDIBELL), Hospitalet de Llobregat, Spain

    J. M. Suñé-Negre & Encarna García-Montoya

Authors
  1. Marta Arenas-Jal
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  2. J. M. Suñé-Negre
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  3. Encarna García-Montoya
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Contributions

All authors contributed to the study conception and design. Conceptualization, investigation, writing—original draft and funding acquisition was performed by MAJ, and JMS-N and EG-M were involved in writing—review and editing. All authors read and approved the final manuscript.

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Correspondence to Marta Arenas-Jal.

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Conflicts of interest

As a part of an industrial PhD program, M. Arenas-Jal works as R&D manager for Vitae Health Innovation, S.L.

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This publication has been approved by all co-authors.

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Arenas-Jal, M., Suñé-Negre, J.M. & García-Montoya, E. An overview of microencapsulation in the food industry: opportunities, challenges, and innovations. Eur Food Res Technol 246, 1371–1382 (2020). https://doi.org/10.1007/s00217-020-03496-x

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