Page 54 - FoodFocusThailand No.247 November_December 2026

STRA
STRATEGIC R & DTEGIC R & D

ENHANCING ACTIVE INGREDIENT STABILITY

IN FUNCTIONAL FOODS THROUGH
ENCAPSULATION TECHNOLOGY

Driven by growing interest in health and the challenges posed by noncommunicable diseases (NCDs) in an
aging society, functional foods have emerged as an important option for consumers worldwide. The definition
of functional foods today goes beyond general nutrient enhancement; it centers on effectively delivering
bioactive compounds, including polyphenols, flavonoids, carotenoids, omega-3 fatty acids, peptides,
vitamins, and probiotics, while preserving their properties so that they can exert their full protective effects
in the body. Consequently, this innovation not only meets the needs of health-conscious consumers but
also plays a key role in developing food products that promote health and sustainably improve quality of life.

Nevertheless, high bioactivity in vitro does not Materials and Technologies for Encapsulating Bioactive
necessarily translate into effective performance Compounds in Functional Foods
when bioactive compounds are incorporated The effectiveness of an encapsulation system depends on the
into food products. These compounds are often coordinated design of the core material, which is the bioactive compound
exposed to harsh environmental conditions during to be delivered, and the shell or wall material, which protects the
processing, storage, and gastrointestinal digestion. compound and regulates its release. The selection of these components
Factors such as temperature, oxygen, light, and must take into account the properties of the bioactive compound, the
pH variations can accelerate their degradation. characteristics of the food matrix, and the intended delivery objectives.
Probiotics, for instance, are particularly vulnerable Manufacturing techniques also influence encapsulation efficiency, particle
to acidic conditions and mechanical stress, while size, and the stability of bioactive compounds during processing and
poorly water-soluble compounds, such as curcumin storage (Obayomi et al., 2026) (Figure 2).
and resveratrol, face substantial limitations in Shell materials are crucial to an encapsulation system’s ability
solubility and bioavailability. In addition, interactions to protect bioactive compounds and regulate their release within the
among food matrix components, sensory challenges gastrointestinal tract. Common materials include polysaccharides,
related to taste and aroma, and difficulties in proteins, lipids, and composite systems, with examples such as
compound distribution can further complicate the alginate, starch, pectin, chitosan, whey protein, soy protein, and
development of functional food formulations. gelatin. These materials can be structurally modified to accommodate
A key challenge in functional food development bioactive compounds with different properties. Combining materials
is not only determining which bioactive can also improve shell integrity and adjust the system’s response to
compounds to incorporate but also finding gastrointestinal conditions. For food applications, the selection of shell
ways to maintain their maximum effectiveness materials should consider not only encapsulation efficiency but also
throughout production until the products reach compatibility with the bioactive compound and food matrix, safety,
consumers. effects on taste and texture, and compliance with food regulations.
Encapsulation technology, therefore, plays Consequently, natural and biodegradable shell materials are attracting
a vital role as a delivery system that protects increasing attention in the development of delivery systems for functional
bioactive compounds from degradation under foods (Rezagholizade-Shirvan et al., 2024).
adverse environmental conditions, improves their Encapsulation technologies should be selected based on the
distribution within food matrices, masks undesirable sensitivity of the bioactive compounds, the properties of the shell
flavors and aromas, and precisely controls their materials, the characteristics of the final product, and cost and production
release at target sites. The effectiveness of this constraints. Examples include the following:
system depends on the appropriate selection • Spray drying is suitable for producing powdered functional foods
of encapsulating materials and manufacturing because it offers rapid processing and can be readily scaled up. However,
techniques, ranging from spray drying and freeze the heat involved in the process may limit its suitability for vitamins,
drying to nanoencapsulation and microfluidics probiotics, and other heat-sensitive substances.
(Zabot et al., 2022), as shown in Figure 1.

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