Nanoencapsulation and microencapsulation have gained a lot of interest over the past years with regard to being one of the more promising strategies to come up with some longstanding and new challenges in the food sector. The bakery sector is no exception to this. Most of the research efforts have been directed toward encapsulation strategies for bioactive and functional ingredients in order to tightly control their protection and controlled release during processing. In this chapter, a short overview on encapsulation technologies and the bakery sector is given prior to discussing the most common production techniques and materials used to design and manufacture nanocarriers and microcarriers for food applications. An overview of encapsulation studies in the framework of bakery applications will then be given focusing both on bioactive and functional ingredients. To conclude, a short outlook on the topic is provided.

Nofa Mardia Ningsih Kaswati

Papers

Encapsulation of Gluten