292 Citation: Awulachew MT (2021) A systematic review of encapsulation and control release technology in food application. J Agric Sc Food Technol 7(3): 292-296. DOI: https://dx.doi.org/10.17352/2455-815X.000122 https://dx.doi.org/10.17352/ijasft DOI: 2455-815X ISSN: LIFE SCIENCES GROUP Abstract This review paper is aims to give a brief description of encapsulation and control release technology in food preservation. Besides the material give potential information for those who interested for future development perspectives of the sector and also create awareness potentially for readers, traders, Students, factory workers, technologist and related stakeholder. the selection of encapsulating materials depends on the types, origins, and properties of these food ingredients. It is being increasingly popular in pharmaceutical, nutraceutical and functional food industries as a highly effective method that performs various functions; the major being prolonging the shelf-life of the active, masking the undesirable flavour, colour and taste and controlling the release of bioactive. Review Article A systematic review of encapsulation and control release technology in food application Melaku Tafese Awulachew* Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia Received: 16 September, 2021 Accepted: 11 October, 2021 Published: 12 October, 2021 *Corresponding author: Melaku Tafese Awulachew, Ethiopian Institute of Agricultural Research, P.O. Box 2003, Addis Ababa, Ethiopia, E-mail: Keywords: Encapsulation; Food preservation; Control release; Technology; Future potential Copyright: © 2021 Awulachew MT. This is an open- access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. https://www.peertechzpublications.com Introduction The substance that is encapsulating is referred to as the coating, membrane, shell, capsule, carrier material, external phase, or matrix [1,2]. Also, controlled release defined according to the European Directive (3AQ19a) as a “modification of the rate or place at which an active substance is released.” Such a modification can be made using materials with specific barrier properties for manipulating the release of an active and to provide unique sensory and/or functional benefits. Addition of small amounts of nutrients to a food system, for example, may not affect its properties significantly; however, incorporating high levels of the nutrient either to meet certain requirements or to treat an ailment will most often result in unstable and often unpalatable foods. Examples of such nutrients include fortification with calcium, vitamins, polyunsaturated fatty acids, and so on, and the associated grittiness, medicinal and oxidized taste, respectively. Different types of controlled- release systems have been formulated to overcome these challenges and to provide a wide range of release requirements. The two principal modes of controlled release are delayed and sustained release. Delayed release is a mechanism whereby the release of an active substance is delayed from a finite “lag time” up to a point when/where its release is favored and is no longer hindered. Examples of this category include encapsulating probiotic bacteria for their protection from gastric acidity and further release in the lower intestine, flavor release upon microwave heating of ready-meals or the release of encapsulated sodium bicarbonate upon baking of a dough or cake batter. Sustained release is a mechanism designed to maintain constant concentration of an active at its target site. Examples of this release pattern include encapsulating flavors and sweeteners for chewing gum applications so that their rate of release is reduced to maintain a desired flavor effect throughout the time of chewing. A wide range of cores (encapsulants), wall-forming materials (encapsulating agents), and technologies for controlling the interactions of ingredients in a given food system and for manufacturing microcapsules and microparticles of different size, shape, and morphological properties are commercially viable. Therefore, the objective of this material is to Provide brief overview to the basic understanding and common process to encapsulate food active agent and control release system in food processing.