Submitted to: Annual Review of Food Science & Technology
Publication Type: Review Article
Publication Acceptance Date: August 1, 2011
Publication Date: December 9, 2011
Citation: Onwulata, C.I. 2011. Encapsulation of new active ingredients. Annual Review of Food Science & Technology. 3:183-202.
The organic construct consumed as food comes packaged in units that carry the active components, protects the entrapped active materials until delivered to targeted human organ. The packaging and delivery role is mimicked in the microencapsulation tools used to deliver active ingredients in processed foods. Microencapsulation efficiency is balanced against the need to access the entrapped nutrients in bioavailable forms. Encapsulated ingredients boosted with bioactive nutrients are intended for improved health and wellbeing, and to preventing future health problems. Presently, active ingredients are delivered using new techniques such as hydrogels, nanoemulsions, and nanoparticles. In the future, nutraceuticals and pharmafoods may be tailored to individual metabolic needs and tied to each person’s genetic makeup.