Microencapsulation for functional foods: a focus on the vibrating technology

Microencapsulation is a promising technology useful for preserving bacterial cells and bioactive compounds widely used for many industrial applications including food, pharmaceuticals and agriculture. The process allows the entrapping of micro-size core particles of solids and droplets of liquid or gases in a homogeneous or heterogeneous matrix. Due to the advantages offered by this technology, such as protection of unstable and sensitive materials from environmental conditions, controlled and targeted release, odour and taste masking (Figure 1, page 16), micro - encapsulation is widely employed in the food industry.