title: Encapsulation of new active ingredients.
abstract: The organic construct consumed as food comes packaged in units that carry the active components and protect the entrapped active materials until delivered to targeted human organs. The packaging and delivery role is mimicked in the microencapsulation tools used to deliver active ingredients in processed foods. Microencapsulation efficiency is balanced against the need to access the entrapped nutrients in bioavailable forms. Encapsulated ingredients boosted with bioactive nutrients are intended for improved health and well-being and to prevent future health problems. Presently, active ingredients are delivered using new techniques, such as hydrogels, nanoemulsions, and nanoparticles. In the future, nutraceuticals and functional foods may be tailored to individual metabolic needs and tied to each person's genetic makeup. Bioactive ingredients provide health-enhancing nutrients and are protected through encapsulation processes that shield the active ingredients from deleterious environments.
authors.affiliation: USDA-ARS Eastern Regional Research Center, Wyndmoor, Pennsylvania 19038, USA. charles.onwulata@ars.usda.gov
authors.forename: C I
authors.initials: CI
authors.lastname: Onwulata
mesh_terms: D004063:Digestion; D005503:Food Additives / Q000737:chemistry; D005524:Food Technology / Q000331:legislation & jurisprudence / Q000639:trends; D005527:Food, Fortified / Q000032:analysis*; D055951:Functional Food / Q000032:analysis; D006801:Humans; D007881:Legislation, Food; D018977:Micronutrients / Q000008:administration & dosage / Q000737:chemistry; D036103:Nanotechnology; D056692:Prebiotics / Q000032:analysis; D019936:Probiotics / Q000008:administration & dosage / Q000737:chemistry
chemical_list: D005503:Food Additives; D018977:Micronutrients; D056692:Prebiotics