~ 2560 ~ International Journal of Chemical Studies 2020; 8(1): 2560-2563 P-ISSN: 2349–8528 E-ISSN: 2321–4902 IJCS 2020; 8(1): 2560-2563 © 2020 IJCS Received: 10-11-2019 Accepted: 12-12-2019 Byreddy Naveena Ph.D., Department of Post Harvest Processing & Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya University, Jabalpur, Madhya Pradesh, India M Nagaraju Ph.D., Department of Post Harvest Processing & Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya University, Jabalpur, Madhya Pradesh, India Corresponding Author: Byreddy Naveena Ph.D., Department of Post Harvest Processing & Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya University, Jabalpur, Madhya Pradesh, India Microencapsulation techniques and its application in food industry Byreddy Naveena and M Nagaraju DOI: https://doi.org/10.22271/chemi.2020.v8.i1am.8652 Abstract Microencapsulation is defined as a process in which tiny particles or droplets are surrounded by a coating or embedded in a homogeneous or heterogeneous matrix, to give small capsules with many useful properties. It is a technique by which liquid droplets, solid particles or gas compounds are entrapped into thin films of a food grade microencapsulating agent. Microencapsulation is a smart manner of improving the performance of products. By using this technology, an active of interest can be isolated and kept unmodified for extended periods of time. This technique has been employed in a diverse range of fields from food processing, chemicals and pharmaceuticals to cosmetics and printing. For this reason, widespread interest has developed in microencapsulation technology. There were several methods for undergoing the process of microencapsulation like spray drying, spray cooling, spray chilling, fluidised bed coating, Pan coating etc. All these methods were discussed briefly in this review. Keywords: Microencapsulation, pharmaceuticals, spray drying, fluidised bed coating, pan coating Introduction Gharsallaoui et al. [9] ., stated that Microencapsulation is a technique by which liquid droplets, solid particles or gas compounds are surrounded by a coating, or embedded in a homogeneous or heterogeneous matrix, to give small capsules with many useful properties under specific conditions. It can provide a physical barrier between the core compound and the other components of the product. Microencapsulation is a smart manner of improving the performance of products. An active of interest can be isolated and kept unmodified for extended periods of time by using this technology. Nowadays, microcapsules technique is found in a huge variety of products and applications ranging from insulation technologies for houses to smart textiles and agricultural products as well as consumer products like food, house and personal care products. Microencapsulation has many applications in food industry such as to protect, isolate or control the release of a given substance which is of growing interest in many sectors of food product development. Microencapsulation procedure was discovered by Dutch chemist H.G. Bungenberg de Jong, in the year 1932. The first commercial product using the technique of microencapsulation was launched by NCR of American in 1953. The technique of microencapsulation was not a new technology for food processing industry and by the history it was introduced in the mid of 20th century. One of the largest food applications is the encapsulation of flavours. Abbas et al. [1] have summarized the importance and benefits of microencapsulation technology in the food industry, based upon a variety of studies (Angelich, 2005; M.A. Augustin & Sanguansri, 2007; Dziezak, 1988; F. Gibbs, 1999; Gouin, 2004; Madene, Jacquot, Scher, & Desobry, 2006; Ren, Donald, & Zhang, 2007; Risch Sara, 1995; Shahidi & Han, 1993; Yuliani, Bhandari, Rutgers, & D'Arcy, 2004). Nedovic et al. [15] ., have studied and stated that food-grade cores and encapsulant matrices are desired for designing encapsulated ingredients that are intended for incorporation into food products. Mourtzinos et al. [14] ., observed that this technology appears to be a useful tool to protect sensitive food ingredients from degradation.