ABSTRACT
Food ingredients and nutraceutical components cannot simply be incorporated into foods in their regular forms due to chances of physical, chemical, or biological degradation. So, it is necessary to encapsulate them rst in a suitable delivery system before they can be successfully introduced into a food matrix.1 A wide variety of improved technologies are available in the food industry for the encapsulation, protection, release, and enhanced bioavailability of food ingredients and nutraceutical components that are vital to the development of future foods.2 A variety of different materials such as carbohydrates, proteins, lipids, minerals, surfactants, and water are used for the fabrication of delivery systems for active food components by using a range of different processing operations.3 A huge number of delivery systems with different compositions and structure have been developed, but only few possible systems are used in the food industry. In the food industry, ingredients of delivery systems must be of food grade, inexpensive, and fabrication technique must be economical, reproducible, and robust.4
