LAUSR

AIM This review article aims to report recent advances and studies in the field of encapsulation in food industries. BACKGROUND With consumers' awareness about the side effects caused due to synthetic food preservatives and flavoring agents, the research has focused on the use of bioactive compounds. However, these compounds are suspected to environmental degradation. Hence encapsulation of such compounds is carried out to avoid their degradation and protect volatile, sensitive bioactive compounds. LITERATURE REVIEW This article gives a detailed review of various chemical and physical encapsulation techniques associated with the process. Out of several compounds being encapsulated, the article focuses on reporting case studies on flavor and essential oil encapsulation with different shell materials and encapsulation techniques. The mechanism of controlled release for encapsulated bioactive compounds through diffusion, degradation, swelling, and melting are described. CONCLUSION The encapsulation technique has proved as an asset to the food sector. The use of bioactive compounds in food will decrease the modern age chronic diseases. The selection of encapsulation technique and shell material requires knowledge of the properties of core and shell material. The controlled release of active ingredients is desired to avail active ingredients at desired site and time.