Encapsulation in Food Systems: From Technique‐Driven Approaches to Functional, Scalable, and Sustainable Industrial Applications

Summary

This narrative review challenges the laboratory-centric focus of encapsulation research in food science, arguing that high encapsulation efficiency in controlled settings does not necessarily translate to superior performance in realistic food processing, storage, and digestion. The authors identify critical gaps between technique-driven optimisation and real-world industrial application, particularly in wall-core interactions and matrix-induced destabilisation, and propose a multicriteria decision analysis framework to guide development towards commercially viable, compliant, and environmentally sustainable encapsulated food products.

Regional applicability

The review addresses industry-wide encapsulation challenges applicable to United Kingdom and European food manufacturers, particularly regarding regulatory compliance and commercial scalability. However, as the paper is international in scope and does not focus on specific regional conditions, its recommendations require contextualisation within UK food safety standards and industrial capacity.

Key measures

Encapsulation efficacy, bioavailability, shelf life stability, sensory properties, physiological efficacy in gastrointestinal processes, food-matrix compatibility, industrial scalability, regulatory feasibility, environmental sustainability, economic viability

Outcomes reported

The review evaluates micro- and nanoencapsulation techniques for stabilising and delivering bioactive compounds (vitamins, probiotics, plant extracts, essential oils) in food, assessing real-world performance including bioavailability, shelf life, sensory properties, and gastrointestinal efficacy rather than laboratory encapsulation efficiency alone. The authors propose a multicriteria decision analysis model balancing technical performance, economic viability, regulatory compliance, and environmental impact.

Topic tags