Encapsulation in Food Systems: From Technique‐Driven Approaches to Functional, Scalable, and Sustainable Industrial Applications
Sumon Islam; Md. Hassan Bin Nabi; Iftekhar Ahmad; Wahidu Zzaman · 2026 · International Journal of Food Science
WASTE classifies this as Negative / Null Result Report · AI classification, approximate
The study found no significant effect — useful as a negative control or null benchmark for your own design.
Abstract
Encapsulation is an essential technology for the stabilization and controlled delivery of bioactive compounds in contemporary foods, but studies are mostly technique-based and seem not to be associated with the actual performance in the world. This review considers micro- and nanoencapsulation based on real-world performance bioavailability, food-matrix compatibility, industrial scalability, and regulatory feasibility, as well as long-term environmental sustainability as opposed to encapsulation efficiencies in the laboratory. We demonstrate that high encapsulation efficacy is not necessarily
Abstract by Sumon Islam; Md. Hassan Bin Nabi; Iftekhar Ahmad; Wahidu Zzaman, International Journal of Food Science (2026) — licensed CC BY 4.0.
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Metadata source: OpenAlex · DOI 10.1155/ijfo/7367634