Fecha de publicación: 01/01/2025 Fuente: Food Bioactives Abstract
Encapsulating hydrophobic compounds in food poses unique hurdles. This chapter unveils a compelling synergy between diverse scientific disciplines that unlocks their potential like sustainable material (biopolymers) and green techniques (supercritical fluid technology) that are explored for eco-friendly encapsulation. Unveiling the secrets within, omics tools like genomics and metabolomics empower the design of targeted and optimized delivery systems. Bridging the gap between science and commerce, we showcase real-world examples of encapsulated hydrophobic compounds in various food sectors and assess their industrial feasibility. Finally, emerging trends and future research directions are charted, highlighting the transformative potential of encapsulation in shaping a sustainable and functionally superior food industry. In this book chapter, we mainly focused on approach of encapsulation process in different sectors of food science.