Authors
1 Department of Food Science and Technology, Faculty of Biological Sciences, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2 Varamin-Pishva branch, Islamic Azad University
Abstract
Encapsulation techniques, as one of the most important technologies in the food, pharmaceutical, and biotechnology industries, have been reviewed in this paper. The primary objective of this study is to focus on the applications and innovations in encapsulation technologies for bioactive compounds, particularly bioactive peptides and postbiotics, which play a key role in enhancing consumer health and developing functional foods. Due to their sensitivity to environmental conditions, these compounds require technologies to preserve their bioactivity and control their release mechanisms. Various encapsulation methods—including chemical, physico-mechanical, and biologically derived techniques (such as the use of liposomes, polysaccharides, and natural proteins)—have been examined, and the strengths and limitations of each have been analyzed. Additionally, different coating materials and their roles in improving stability, bioavailability, and controlled release of the compounds have been discussed. A review of previous studies indicates that the proper selection of encapsulation methods and the optimal design of the delivery system play a crucial role in enhancing the efficacy of bioactive compounds. Furthermore, challenges such as loss of bioactivity at high temperatures, process costs, and industrial-scale limitations have been addressed, along with proposed strategies for improving performance. This study can serve as a foundation for developing innovative encapsulation systems and producing high-value-added products in the food industry.
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