Microencapsulation in food industry – an overview

In the modern health concept, food quality is becoming more and important. People are increasingly looking for added value to their diet through presence of bioactive substances. Usually, latter sensitive molecules; they unstable in processing consumption. addition, problems with unpleasant organoleptic characteristics clean labelling high production costs can occur. To overcome these problems, a solution be sought microencapsulation techniques. Although techniques have been known long time, nowadays meaning significance gaining new dimensions. this regard, review aims provide up-to-date information on currently used techniques, limitations, prospects.