摘要
Co-encapsulation of bioactive is an emerging field which shows promising approach to develop functionally active food products. Health-promoting components including antioxidants, vitamins, essential oils or flavors, and antimicrobials could be successfully delivered in functional foods by co-encapsulating in suitable wall matrix. Co-encapsulation is especially useful as this concept takes into account the synergistic effect of multiple bioactives in enhancing bioactivity to target specific health benefits. The review focusses on various factors governing the stability of the microencapsulated system such as drying methods and temperature, selection of wall material, surfactant, co-excipient, emulsion homogenizing speed, and appropriate combination of the bioactive for co-encapsulation to get synergistic effects. Effective results have been demonstrated by several researchers, but further studies would help in unravelling the full potential of this technique in food system.
