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November 9, 2025Applied SciencesOpen Access

Innovative Microencapsulation Techniques of Bioactive Compounds: Impact on Physicochemical and Sensory Properties of Food Products and Industrial Applications

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Authors

ASArkadiusz SzpicerWBWeronika BińkowskaASAdrian Stelmasiak

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Overview

This review demonstrates how microencapsulation improves sensory properties and stability of bioactive compounds in food products, indicating benefits for functional and sustainable food applications.

Key Points

  • Review recent microencapsulation techniques for bioactive compounds and their effects on food properties.
  • Examined various microencapsulation techniques including spray-drying, freeze-drying, coacervation, nanoencapsulation, and electrospinning.
  • Analyzed the impact of encapsulated compounds on physicochemical and sensory properties of food products.
  • Discussed industrial implications and scalability of these techniques.
  • Microencapsulation improved the stability of bioactive compounds, allowing better control over release in food matrices.
  • Enhanced sensory properties such as flavor and odor masking were reported.
  • The techniques facilitate the development of functional and sustainable food products.

Cite This Study

Szpicer et al. (2025) studied this question.

synapsesocial.com/papers/69253a35c0ce034ddc357989https://doi.org/10.3390/app152211908
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