Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes

Plant extract compounds have various industrial applications as well some limitations. However, the encapsulation of them through different techniques is known a way for optimizing their physicochemical properties, biological activities, and effectivity to improve shelf-life foods. In this review, latest food cyclodextrin inclusion complexes, liposomes, electrospinning encapsulating methods plant were compared. Moreover, all possible combinations these application in research deeply discussed. Cyclodextrin complexes been used encapsulate hydrophobic compounds, while liposomes allow both, hydrophilic and/or compounds. Furthermore, itself kind “ready (wall) material” that allows formation wall material required. Most reported with focus mainly on development packaging materials. contrast, widely produce edible films coatings. use ingredients has allowed obtain functional foods better sensory properties. On other hand, double or triple combination also reported, key benefits improvement parameters encapsulated compound prolongation where (through combining methods) was applied.