Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life

Abstract

Abstract Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and overall quality of the products. The objective of this research is to explore the potential of encapsulation techniques in preserving and enhancing the nutritional value of fruit juices. The encapsulation of natural compounds, enzymes, and probiotics is seen as a promising approach to fortifying fruit juices, improving their preservation and processing of these encapsulated natural compounds as additives in food packaging. The study involves a comprehensive review of various encapsulation techniques and materials used for encapsulating bioactive compounds. It also investigates the current applications of encapsulated natural products in the preservation of food and beverages. The encapsulation of bioactive compounds has shown the potential in improving the nutritional value and functional properties of fruit juice products and foods. It has also been found to enhance the preservation and processing of these products, contributing to their overall quality and safety. Encapsulation techniques offer a promising avenue for revolutionizing the fruit juice industry by enhancing the nutritional value and shelf life of products. They also present an opportunity for the development of more functional food products. Despite the promising results, more research is needed to fully understand the mechanisms of encapsulation, determine the optimal conditions for encapsulating different ingredients, and assess the effects of encapsulation on the quality and safety of fruit juices. Future studies should focus on these areas to further advance the application of encapsulation techniques in the food and beverage industry. Graphical Abstract