A systematic review of encapsulation and control release technology in food application

Melaku Tafese Awulachew*

This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive.

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Published on: Oct 12, 2021 Pages: 292-296

Full Text PDF Full Text HTML DOI: 10.17352/2455-815X.000122
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