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Fruits are rich in bioactive components that have many health benefits. However, they are unstable due to various environmental factors. Thus, the encapsulation technique appeared to be effective for sensitive bioactive compounds and targeted storage delivery systems. Various methods are used for the encapsulation of bioactive components. Drying is one of the methods used for encapsulating bioactive components in liquid form using suitable coating material discussed in the review. Freeze‐drying, spray drying, and spray cooling are the various encapsulation techniques used to convert fruit juices into powder. Spray drying is one of the commercially used encapsulation techniques for fruit juices in the food industry due to its low‐cost process. Freeze‐drying is the advantageous drying method used for encapsulating heat‐sensitive bioactive compounds such as carotenoids, anthocyanins, phenolics, and flavonoids present in fruit juices. Fruit powder has more benefits than it can be added to all foods formulated. Practical Applications: This comprehensive review gives on fruit powder encapsulation will be useful in the understanding of techniques, and properties to consider for production. Microencapsulation helps in giving protection to fruit powder against various food processing applications by controlling the encapsulated structuring way, the time needed to release nutrients, and the dose of release. Microencapsulated fruit powder has demanded in the industry due to its application in various food formulations. This review article attempts to comprehensively summarize the different methods of encapsulation techniques, powder properties, and their application in foods. [ABSTRACT FROM AUTHOR]

Fish oil is one of the most important sources of omega 3 polyunsaturated fatty acids (PUFAs), especially eicosapentaenoic acid and docosahexaenoic acid which are the most important PUFAs with several health benefits. However, PUFAs are prone to oxidation and have a poor water solubility which limits the use of fish oils into food formulations. Encapsulation techniques can be applied to overcome these challenges. There is a large number of published micro/nanoencapsulation papers, where each of them contains a limited number of wall materials, feed formulation, encapsulation technique, and storage conditions. Therefore, without systematic evaluation of the data extracted from available studies, the design of functional foods containing fish oil would not be very successful. The objective of this systematic review is a meta-analysis of published researches on the nano/microencapsulation of fish oil. A comprehensive literature search was performed between 1 October and 31 December 2019 with encapsulation, fish oil, and oxidative stability keywords. Overall, 39 qualified articles were selected for the statistical analysis. Based on the technique used for encapsulation, the fish oil-loaded carriers were classified into four main groups: (a) spray-dried particles; (b) freeze-dried particles; (c) electrospun fibers and electrosprayed capsules; and (d) other carriers prepared by supercritical antisolvent, gelation, liposomes, spray–freeze drying, and transglutaminase catalyzed cross-linking. The three most frequent methods applied for fish oil encapsulation were spray drying (42.86%), freeze drying (21.43%), and electrohydrodynamic (19.04%) methods, respectively. Averagely, the best encapsulation efficiency was obtained for electrohydrodynamic processes. Also, the combination of polysaccharide–protein based wall materials provided the best performance in terms of fish oil encapsulation efficiency. [ABSTRACT FROM AUTHOR]

In the twenty-first century, finding a "greener solution" against synthetic preservatives consists of one of the challenges in food preservation. Oregano essential oil (OEO) has been the focus of numerous researches owing to its valuable properties, i.e., antimicrobial, antioxidant, antiviral, antifungal, and pleasant odor. Nevertheless, OEO susceptibility to degradation, caused by environmental stresses, storage conditions or even common processing, and concomitantly limited water solubility hinders its incorporation into aqueous food matrices. To overcome this obstacle, encapsulation is considered a promising strategy and a challenging research field to prolong OEO's shelf-life, improve its physicochemical stability, achieve its controlled release, suggest novel uses, and thus increase its added value. The current review summarizes the recent advances on micro- and nano-encapsulation approaches employed up to date to encapsulate OEO, including spray-drying, ionic gelation, emulsification, molecular inclusion, and their impact on its biological activities. All perspectives of its encapsulation are discussed with an emphasis on food-related formulations and trends. Lack of applications in real food products is also another issue on which special reference has been given. [ABSTRACT FROM AUTHOR]