ABSTRACT
Extrusion is an effective process, which can be used for the microencapsulation of bioactive compounds. Microcapsules could be used for improvements in nutritive value, color, and flavor of food products. Extrusion microencapsulation has the potential to provide solutions in the development of functional foods, in particular the inclusion of active compounds either with or without affecting the sensory properties of the food.
The chapter describes the extrusion processes for delivering bioactives through foods as encapsulation processes, as well as materials used for encapsulation and microencapsulates in food products. Emphasis is given on the role of extrusion and more specifically of melt extrusion technology as applied in the food industry. Extrusion and especially hot melt extrusion might be proven as a microencapsulation technology of the future because it permits the development of glassy extrudates with a variety of formulations. In addition, hot melt extrusion has the possibility to encapsulate more than one bioactive compound or ingredient into one matrix using either a single or multiple steps. This permits the development of new or novel or functional food products.
