Microencapsulation in Food Technology

Microencapsulation has become an important enabling technology for protecting sensitive food ingredients, improving their stability during processing and storage, enhancing bioavailability, and enabling controlled release in complex food matrices. Drawing on current research in food science, food engineering, and functional food development, this volume provides a comprehensive overview of the principles, materials, techniques, and applications of food microencapsulation. Well-structured into four thematic parts, the book begins by examining the mechanisms of microencapsulation, food-grade biopolymers, and widely used encapsulation techniques, including spray drying, coacervation, extrusion, fluidized-bed coating, freeze drying, and liposome-based systems. It then explores the microencapsulation of microorganisms, marine ingredients, nutrients, flavours, enzymes, phytochemicals, and natural pigments, addressing their stability, delivery, functionality, and performance in food systems. Application-focused chapters demonstrate the use of microencapsulated ingredients in food packaging as well as dairy, meat, cereal, fats and oils, and beverage products. The closing section discusses technical, regulatory, economic, and sustainability challenges while highlighting emerging developments in targeted delivery, novel biopolymers, packaging integration, and personalized nutrition. By integrating fundamental concepts with application-oriented perspectives, this book serves as a valuable reference for researchers, food technologists, industry professionals, and graduate students working in food science, food technology, functional foods, and ingredient delivery systems.