Encapsulation of health-promoting ingredients: applications in foodstuffs

Roberta Tolve, Fernanda Galgano*, Marisa Carmela Caruso, Fideline Laure Tchuenbou-Magaia, Nicola Condelli, Fabio Favati, Zhibing Zhang

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

23 Citations (Scopus)


Many nutritional experts and food scientists are interested in developing functional foods containing bioactive agents and many of these health-promoting ingredients may benefit from nano/micro-encapsulation technology. Encapsulation has been proven useful to improve the physical and the chemical stability of bioactive agents, as well as their bioavailability and efficacy, enabling their incorporation into a wide range of formulations aimed to functional food production. There are several reviews concerning nano/micro-encapsulation techniques, but none are focused on the incorporation of the bioactive agents into food matrices. The aim of this paper was to investigate the development of microencapsulated food, taking into account the different bioactive ingredients, the variety of processes, techniques and coating materials that can be used for this purpose.

Original languageEnglish
Pages (from-to)888-918
Number of pages31
JournalInternational Journal of Food Sciences and Nutrition
Issue number8
Early online date8 Jul 2016
Publication statusPublished - 16 Nov 2016


  • Bioactive agents
  • encapsulation
  • food fortification
  • functional foods
  • health-promoting ingredients

ASJC Scopus subject areas

  • Food Science


Dive into the research topics of 'Encapsulation of health-promoting ingredients: applications in foodstuffs'. Together they form a unique fingerprint.

Cite this