Microencapsulated bioactive compounds for fortification of dairy products: A review

Bioactive compounds are naturally derived chemical having distinct biological activities and pronounced effects on human health. Dairy products offer a great way to incorporate these substances create functional food items which able cater the needs of consumers. fortification has been getting lot attention, especially in dairy foods like probiotic yogurts, butter, cheese, ice cream, other fermented milk goods. Microencapsulation, technique by tiny particles target enclosed coating, is an efficient fortify associated byproducts. In addition providing protective barrier for volatile substances, encapsulation also extends controlled release, improved stability, enhanced bioavailability bioactive compounds. Though varied, involves three main stages creating wall around substance, avoiding inadvertent leakage, guaranteeing product purity. The present literature attempts consolidate microencapsulation methods viz extrusion, coacervation, spray drying, emulsion, etc. along with predominantly used products. review evaluates difficulties that faces business, including necessity regulatory compliance, quality control testing, sterile processing. However, future Microencapsulation business bright, particularly regard improving nutritive content developing new types packaging.