ReviewMolecules (Basel, Switzerland)2022
The Role of Microencapsulation in Food Application.
Review in Molecules (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
37 citing papers in PubMed.
- Comparative Clinical Study on Magnesium Absorption and Side Effects After Oral Intake of Microencapsulated Magnesium (MAGSHAPENutrients · 2024Trial
- Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release.Foods (Basel, Switzerland) · 2026Article
- Valorization of Animal-Derived By-Products Through Microencapsulation of Heme and Non-Heme Iron by Vacuum Foam Drying: Development of Functional Gummy Candies.Molecules (Basel, Switzerland) · 2026Article
- Research Progress on Intelligent Prediction, Debittering Technologies, and Multi-Dimensional Evaluation for Bitter Peptides.Foods (Basel, Switzerland) · 2026Review
- Encapsulation in Food Systems: From Technique-Driven Approaches to Functional, Scalable, and Sustainable Industrial Applications.International journal of food science · 2026Review
- Recent advances in technologies for the controlled release of aromatic compounds: From encapsulation to electrospinning.Current research in food science · 2026Review
- A Comprehensive Review of Technological Advances in Meat Safety, Quality, and Sustainability for Public Health.Foods (Basel, Switzerland) · 2025Review
- Evaluation of Alginate-Gum Arabic Coating and Pomegranate (Food science & nutrition · 2025Article
- Microencapsulation of Annona crassiflora extract using maltodextrin: Material design and evaluation of antioxidant, antiglycation, and antiaging properties in vitro and in silico.Journal, genetic engineering & biotechnology · 2025Article
- Celiac Disease as a Model of Intestinal Malnutrition: Mechanisms and Nutritional Management.Nutrients · 2025Review
- Alginate oligosaccharides in the food industry: emerging functional roles, health benefits, and technological applications - Review.Food chemistry: X · 2025Review
- Phytochemicals: Essential Oils and Other Extracts for Disease Prevention and Growth Enhancement in Aquaculture: Challenges and Opportunities.Animals : an open access journal from MDPI · 2025Review
- Herbal and Spice Additives in Functional Confectionery Products: A Review.Molecules (Basel, Switzerland) · 2025Review
- Effects of Encapsulation and In Vitro Digestion on Anthocyanin Composition and Antioxidant Activity of Raspberry Juice Powder.Foods (Basel, Switzerland) · 2025Article
- Microencapsulation of Propolis by Complex Coacervation with Chia Mucilage and Gelatin: Antioxidant Stability and Functional Potential.Antioxidants (Basel, Switzerland) · 2025Article
- Innovations in Edible Packaging Films, Coatings, and Antimicrobial Agents for Applications in Food Industry.Comprehensive reviews in food science and food safety · 2025Review
- Strategic Approaches for Co-Encapsulation of Bioactive Compounds: Technological Advances and Mechanistic Insight.Foods (Basel, Switzerland) · 2025Review
- The effectiveness of Sumbawa fermented mare's milk powder with gum arabic [Journal of advanced veterinary and animal research · 2025Article
- Fabrication of Alginate/Chitosan Composite Beads for Improved Stability and Delivery of a Bioactive Hydrolysate From Shrimp (Food science & nutrition · 2025Article
- Characterization of Plant based spray dried powders using oil seed proteins and chokeberry extract from wine byproduct.Scientific reports · 2024Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Modern microencapsulation techniques are employed to protect active molecules or substances such as vitamins, pigments, antimicrobials, and flavorings, among others, from the environment. Microencapsulation offers advantages such as facilitating handling and control of the release and solubilization of active substances, thus offering a great area for food science and processing development. For instance, the development of functional food products, fat reduction, sensory improvement, preservation, and other areas may involve the use of microcapsules in various food matrices such as meat products, dairy products, cereals, and fruits, as well as in their derivatives, with good results. The versatility of applications arises from the diversity of techniques and materials used in the process of microencapsulation. The objective of this review is to report the state of the art in the application and evaluation of microcapsules in various food matrices, as a one-microcapsule-core system may offer different results according to the medium in which it is used. The inclusion of microcapsules produces functional products that include probiotics and prebiotics, as well as antioxidants, fatty acids, and minerals. Our main finding was that the microencapsulation of polyphenolic extracts, bacteriocins, and other natural antimicrobials from various sources that inhibit microbial growth could be used for food preservation. Finally, in terms of sensory aspects, microcapsules that mimic fat can function as fat replacers, reducing the textural changes in the product as well as ensuring flavor stability.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.