ABSTRACT
The bioactive constituents from herbs and plants have countless significant functional groups, such as oxygenated compounds like aromatics, alcohols, aldehydes, phenols, sesquiterpene alcohol, esters, lactones, oxides, ethers; and they also bear monoterpenes, sesquiterpenes, and aromatics. All bioactive compounds are extremely susceptible to the environmental and chemical factors, which are responsible for the degradation and inactivation of the compounds. Encapsulation technology provides an effective approach for the protection for these phytoactive compounds. In encapsulation, the inner phase is a phytoactive herbal compound, and the outer phase is a second core material phase. In encapsulation, the coating of tiny bioactive particles can be done by homo or heterogeneous matrix. This chapter focuses on nanoprecipitation, electrospinning, solvent diffusion, dialysis, emulsification, and solvent evaporation methods of encapsulation. By using these strategies for stabilization of food constituents, it is possible to enhance the nutraceutical properties of food products.
