ABSTRACT
Microencapsulation of bioactive food ingredients such as flavors and oils has undergone remarkable development over the past decade. The encapsulation of a bioactive material in matrices of carbohydrate and/or protein is considered a preferable method to permit the longer storage of these substances, which are generally highly susceptible to oxidation and thermal deterioration. These core materials, normally in liquid form, are converted into powder through mixing with wall materials (often soluble carbohydrate and/or protein). Among the several techniques available, spray drying is the most frequently employed for the microencapsulation of food bioactive ingredients. Despite numerous advantages, since spray drying utilizes a drying medium of high temperature, it is often regarded as a ‘harsh’ method, especially in the case of encapsulation of heat-sensitive compounds (e.g., bioactives). Therefore, this chapter provides an overview of various aspects of the spray drying microencapsulation of food bioactive ingredients and their subsequent incorporation into food products.
