Encapsulation Techniques for the Preservation of Carotenoids’ Bioactivity

Carotenoids, being natural lipophilic pigments and robust antioxidants found in numerous fruits and vegetables, have been associated with favorable health outcomes and a reduced likelihood of various chronic diseases. Despite their health benefits, carotenoids are susceptible to chemical instability and oxidation when exposed to factors such as light, heat, oxygen, acids, and metal ions. Encapsulation technologies play a crucial role in safeguarding carotenoids from degradation, offering the ability to release specific or combined bioactive substances during processing, thereby facilitating the creation of diverse functional food products. Furthermore, the utilization of encapsulating agents enhances the stability of carotenoids and establishes a protective barrier between the core and wall materials. Additionally, the crucial factors for the encapsulation process include appropriate encapsulating agents, temperature control, and specific drying methods like microencapsulation, nanoencapsulation, and supercritical encapsulation. Collectively, existing evidence substantiates that encapsulation effectively preserves and enhances the bioactivities of carotenoids, making them suitable for use in foods to contribute to public health benefits. The objective of this chapter is to describe the advances in encapsulation techniques for protecting and enhancing their solubility or bioavailability.