Page 55 - FoodFocusThailand No.247 November_December 2026

STRATEGIC R & D

• Freeze drying is suitable for heat-sensitive • Improving the Solubility and Absorption of Naringin:
compounds and microorganisms because it operates at Sojan et al. (2026) reported that naringin has poor water
low temperatures and can help preserve their stability. solubility (approximately 500 µg/mL at room temperature)
However, it generally requires longer processing and relatively low oral bioavailability (approximately 5–9%).
times and higher energy inputs, potentially increasing Nanoparticle delivery systems, including lipid-based
production costs. nanoparticles, can help improve its solubility and absorption.
• Nanoencapsulation is particularly useful for Encapsulation using different carrier materials has shown clear
poorly water-soluble substances, such as phenolic potential to improve its performance. For example, OSA-modified
compounds and hydrophobic bioactive compounds. starch and carbon dot complexes reportedly increased naringin’s
Nanoparticles and delivery systems developed using water solubility by factors of 848 and 216.72, respectively, while
approaches such as coacervation and liposome lipid-based nanoparticles increased intestinal permeation by a
formation can improve the dispersion of bioactive factor of 2.33. These delivery systems also help control release,
compounds and protect them from factors that may with cumulative release ranging from 17% to nearly 98%,
cause degradation. These approaches may also depending on the carrier material and the duration of testing.
enhance the bioavailability of certain compounds. In Encapsulation is a fundamental technology in modern
addition, advanced techniques such as electrospraying functional food science, as it helps address the instability of
and microfluidics offer precise control over particle bioactive compounds, improve their bioavailability, and enhance
size and structure, making them promising for delivery product quality. The strategic application of this technology offers
systems that require a high degree of precision. manufacturers and food product developers a path toward a
Nevertheless, these technologies face limitations leading position in the future health food market
in production throughput, costs, and scalability to
industrial production.

Advances in Empirical Research on
Functional Food Encapsulation Techniques More Information Service Info C007
To improve the effectiveness of functional food
encapsulation systems, recent research has developed
a range of approaches for both phytochemicals and live
microorganisms. Key research examples are outlined
below:
• Application of Lactic Acid Bacteria (LAB):
Allahverdi et al. (2024) presented a new perspective
on the use of LAB in functional foods, emphasizing
their dual role as microorganisms protected by
encapsulation and as carriers for bioactive compounds.
LAB can be encapsulated in materials such as proteins,
polysaccharides, and lipids to improve their survival
under adverse conditions, including acidity and heat.
The number of surviving cells was reported to increase
from 1.38 to 6.99 log CFU/mL. LAB can also act as
carriers for bioactive compounds through mechanisms
such as cell-surface adsorption, intracellular loading,
or delivery in combination with emulsion systems.
These approaches facilitate the delivery of polyphenols
and other phytochemicals and may improve bioactive
compound stability, promote adhesion to intestinal
epithelial cells, and preserve biological activity.
• Development of Intelligent Food Packaging
Using Anthocyanins: Rajabi et al. (2026) demonstrated
that encapsulation can improve the stability of
anthocyanins, which are sensitive to light, heat, and
oxygen. Encapsulation efficiency reached 93–97%,
and the film’s melting temperature increased from
94.03°C to 211.30°C. Encapsulation also improved the
film’s mechanical properties and resistance to water
vapor transmission, while enhancing its reversible color
response. This response can serve as an effective
indicator of changes in food quality, freshness, or
spoilage.
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