ABSTRACT
Increased population awareness and the augmentation of unhealthy diet-related diseases such as cardiovascular diseases, obesity, and diabetes have reinforced consumers’ tendency for functional foods that are healthy and possess nutritional value, while they may also decrease the risk of such diseases and disorders. The bioactive materials used in food enrichment are mostly sensitive to processing and storage, as well as to the acidic conditions of the upper part of the digestion system, and thus, microencapsulation can be a promising method for increasing their stability. Spray drying is a simple, economical, and accessible approach for the microencapsulation of various materials/ingredients in the food industry. Numerous studies have been published on the use of this technique for the microencapsulation of bioactive ingredients while its application in some other industries has remained unknown. In this chapter, microencapsulated bioactive materials, their applications in the food industry, and microencapsulation circumstances are discussed.
