فهرست نشریات علمی دسترسی آزاد ایران

The use of functional compounds to improve the nutritional value of foods is becoming increasingly popular across all sectors of the food industry. Even though many of these ingredients are unstable under normal conditions or have an unpleasant aftertaste, their use is restricted. Thus, it is necessary to use techniques that preserve the stability of these functional components, allow their use in a variety of food matrices, and improve their absorption in the gastrointestinal tract. Encapsulation technology is a new technique that has the potential to improve the stability of these functional ingredients while also allowing for their use in a variety of food matrices. Numerous methods have been used to microencapsulate active agents, including coacervation, co-crystallization, spray drying, lyophilization, and extrusion. Among these encapsulation techniques, extrusion encapsulation has proven to be the simplest, enabling the formation of resistant microcapsules while preserving the bioactivity of the encapsulated material. Extrusion-based encapsulation is advantageous economically and environmentally because it involves the formation of encapsulated material through direct dispersion of active components into wall material without the use of an organic solvent, as well as the benefits of lower energy and water consumption. This section discusses the basic concept, fundamental principles, and applications of extrusion encapsulation in the food industry. The review focuses primarily on the effects of extrusion encapsulation technologies on a variety of food ingredients, including oils, antioxidants, probiotics, and flavours.