Table 6 Main advantages of the encapsulation of bioactive compounds to enable their use as ingredients in food and beverages

Control of the release of bioactive compounds

(Morales-Medina et al. 2022)

Increased dispersibility in the water of insoluble bioactive compounds

(Hu et al. 2015)

Increased bioaccessibility and bioavailability

(McClements et al. 2016)

Masking of undesirable organoleptic characteristics

(Yang et al. 2012)

Increased environmental, enzymatic and microbiological stability

(Barajas-Álvarez et al. 2022)

Preservation of food and beverages by obtaining active packaging with preservative properties

(Becerril et al. 2020; Ribeiro-Santos et al. 2017; Sharma et al. 2022)

Prevents undesirable interactions with the food matrix or other bioactive compound

(Nedovic et al. 2011; Tan et al. 2021)

Increase stability and prevent evaporation of aromatic compounds (e.g. essential oil) to preserve or improve the organoleptic profile of the product

(Kader and Abu Hashish 2020, Das et al. 2021, Jeyakumari 2016)

Protect the consumer from the irritant effect of some bioactive compounds

(Wu et al. 2022)

Improve handling of compounds bioactive by returning to the solid-state liquid components or oils

(Jeyakumari 2016)