Application of Microencapsulation in Frozen Dairy Product- An Overview

Author: Ali Junaid, Kamalesh Kumar Meena and Gaurav Kumar Gaur

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Abstract

Microencapsulation has emerged as a transformative technology in the frozen dairy industry, offering innovative solutions to enhance product quality, stability, and functionality. This comprehensive review explores the principles, applications, and future directions of microencapsulation in frozen dairy products. Various techniques, including spray drying, coacervation, and emulsion-based methods, are examined for their efficacy in encapsulating diverse core materials such as probiotics, vitamins, flavors, and bioactive compounds. The selection of appropriate encapsulation materials, ranging from polysaccharides and proteins to lipids and synthetic polymers, plays a crucial role in determining the effectiveness and safety of the encapsulated ingredients. The impact of microencapsulation on frozen dairy product quality is significant, improving texture, nutritional stability, flavor release, and shelf life. As the field continues to evolve, interdisciplinary collaboration and advanced analytical techniques will be essential in realizing the full potential of microencapsulation to create novel, high-quality frozen dairy products that meet consumer demands for both functionality and sustainability

Keywords

Microencapsulation, Probiotics, Frozen dairy product, spray-drying

Conclusion

Microencapsulation has emerged as a transformative technology in the frozen dairy industry, offering significant advancements in product quality, stability, and functionality. This comprehensive review has explored various aspects of microencapsulation in frozen dairy products, highlighting its impact on texture, nutritional stability, flavor release, and shelf life extension. Microencapsulation techniques such as spray drying, coacervation, and emulsion-based methods have shown great promise in protecting sensitive ingredients like probiotics, vitamins, flavors, and bioactive compounds in frozen dairy matrices. The choice of encapsulation materials, including polysaccharides, proteins, lipids, and synthetic polymers, plays a crucial role in determining the efficiency and efficacy of the encapsulation process. Microencapsulation has demonstrated significant benefits in improving texture and mouthfeel, enhancing nutritional stability, controlling flavor release, and extending the shelf life of frozen dairy products. As research in this field continues to progress, microencapsulation is poised to play an even more significant role in the development of next-generation frozen dairy products that offer enhanced quality, functionality, and consumer appeal. Future studies should focus on addressing remaining challenges, such as improving the cost-effectiveness of encapsulation processes, developing more targeted delivery systems, and ensuring the long-term safety and stability of encapsulated ingredients in complex food matrices. By leveraging these advancements, the frozen dairy industry can continue to innovate and meet the evolving demands of consumers for healthier, more sustainable, and higher-quality products

References

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How to cite this article

Ali Junaid, Kamalesh Kumar Meena and Gaurav Kumar Gaur (2024). Application of Microencapsulation in Frozen Dairy Product- An Overview. Biological Forum – An International Journal, 16(8): 160-172.