This document discusses bioencapsulation technologies for incorporating bioactive components into functional foods. It describes how there are several techniques for encapsulating functional ingredients, such as spray drying, fluid bed coating, and emulsification. These techniques involve coating droplets of active ingredients with carrier polymers. The document then discusses polymers used for encapsulation, different encapsulation methods like nanoencapsulation, and examples of encapsulating ingredients like fish oils, vitamins, and antioxidants. It concludes by discussing how nutrigenomics and biotechnology will influence the future of functional foods.

1. BIOENCAPSULATION TECHNOLOGIES FOR
INCORPORATING BIOACTIVE
COMPONENTS INTO FUNCTIONAL FOODS
Submitted by,
Rezwana Khan Nishat
Reg. no.- 2018421019
Dept. of GEB, SUST.

2. Food as Medicine will
Drive Explosive Growth in
Functional Foods

3. FUNCTIONAL FOOD
• A modified food that claims to improve health or well-being
by providing benefit beyond that of the traditional nutrients it
contains. Functional foods may include such items as cereals,
breads, beverages that are fortified with vitamins, some herbs,
and nutraceuticals.

4. Types of functional food

5. Bioencapsulation technologies for
incorporating bioactive components
There are a number of techniques available for encapsulation of functional
ingredients. Many encapsulation processes are based on making droplets of the
active agent (in liquid or powder form) initially, and then these droplets or
beads are subsequently coated by carrier materials (polymers) in a liquid phase
via a number of physicochemical processes such as spray-drying, fluid bed
coating, spray-chilling/cooling, melt injection, melt extrusion, emulsification
(single and multi-layers), coacervation, extrusion (dropping), co-extrusion,
inclusion complexation, liposome entrapment, rapid expansion of supercritical
fluid, freeze/vacuum drying and nanoemulsions.

6. Bioencapsulation technologies for
incorporating bioactive components
This process can be divided into following sections-
• Polymers for encapsulation
• Methods of encapsulation
• Nanoencapsulation

7. Polymers for encapsulation

8. Polymers for encapsulation

9. Methods of encapsulation

10. Nanoencapsulation

11. Applications: Encapsulation and Controlled Release
of Biofunctional Ingredients in Functional Foods:
Selected Examples
• Fish Oils
• Vitamins
• Anti-Oxidants
• Pigments etc.

12. Fish Oils

13. Vitamins

14. Future prospect of functional food
• Academic, government and private research institutes around the globe are
devoting substantial efforts to identifying how functional foods and food
ingredients might help prevent chronic disease or optimize health, thereby
reducing healthcare costs and improving the quality of life for many
consumers.
• Nutrigenomics will have a profound effect on future disease prevention
efforts including the future of the functional foods industry.
• Another technology that will greatly influence the future of functional
foods is biotechnology.

15. Conclusion:
The boundary between medicine and foods has recently narrowed
significantly. A large number of bioactive components in traditional foods
have been identified as contributing to therapeutic and physiological
benefits in circumventing lifestyle diseases in humans. As a result, the
therapeutic effects of medicinal foods and their use in preventative
medicine are increasingly being reported in the recent scientific literature.
New innovative ways of administering and controlling the release of
bioactive agents through functional foods and ingredients will be
developed in the near future.