Fluid Bed Coating as a Method for Encapsulation of Active Compounds With Possible Application in Production of Innovative Food Products (SDG 9)

Objective: This paper aims to analyse and summarize the current knowledge and experiences about fluid-bed encapsulation and application in food technology. Theoretical Framework: Fluid bed coating encapsulation is a process that uses a fluidized suspension of solid particles as a protective or functional layer around the solid core of the active compound. Method: Different data were collected from available literature sources (books, research, and review papers were taken into consideration. Used literature data from 1986 to 2025, with the main focus on the quality improvement of food products. Results and Discussion: The process involves suspending particles in an upward-moving airstream, allowing for uniform coating by sprayed droplets of the coating material. The particles of the active substance are dosed in powdered form into a stream of suspended air (fluidized bed), which disperses them together with the dispersed carrier particles. Fluidized bed capsules are spherical, dense, and compact with uniform size, well-coated, and have good flowability. Encapsulation occurs at low, making it suitable for thermo-sensitive substances. Research Implications: Fluid bed coating is suitable for the microencapsulation of flavors, vitamins, minerals, colors, probiotics, starter cultures, enzymes, fish oil, and omega fatty acids. Thisd method clould be used in formulation of functional and innovative food products enriched with encapsulated bioactive compounds. Recent knowlage and future researches could be base for future applications and inovations in food industry due to SDG 9 (Industry, innovation ad infrastructure). Originality/Value: This study uses the systematic review method to analyze and summarize the concept, scope, and knowledge of fluid-bed encapsulation possibilities in food technology.