Delivery systems in food: Revolutionizing material transport for quality, safety, and innovation

Delivery systems in the food industry play a vital role in enhancing the stability, bioavailability, and controlled release of various functional compounds, addressing critical limitations of traditional food formulations. The growing need for these systems arises from challenges such as the instability of sensitive bioactives during processing and storage, low water solubility, and the demand for targeted delivery to optimize health benefits while minimizing undesirable sensory impact. Commonly encapsulated materials include vitamins, antioxidants, flavors, probiotics, and enzymes, each requiring tailored strategies for preservation and effective release. Conventional delivery methods such as emulsions, liposomes, microcapsules, and hydrogels have long been employed to encapsulate and protect these compounds. However, recent years have witnessed the emergence of innovative carriers like aerogels-ultralight, highly porous materials derived from natural polysaccharides or proteins-that offer an extremely high specific surface area and tunable porosity, enabling sophisticated encapsulation and precisely controlled release profiles. Aerogels' unique structure makes them particularly suitable as highly efficient carriers in dry or semi-solid food matrices. Applied examples demonstrate the versatility of these methods: nanoemulsion-based vitamin E delivery enhances nutrient bioavailability in dairy products; liposome-encapsulation of curcumin boosts antioxidant stability in yogurt; alginate microcapsules protect probiotics through the gastrointestinal tract; pectin-based hydrogels facilitate controlled mineral release in snacks; and starch-based aerogels provide protective matrices for antioxidants in powdered foods. These cases illustrate practical solutions to challenges of solubility, stability, targeted release, and sensory quality maintenance using advanced delivery systems. Despite considerable progress, challenges remain, including maintaining the stability of encapsulated bioactives during harsh processing conditions, achieving precise and controlled release within complex food matrices, enabling cost-effective scaling-up of encapsulation techniques, ensuring regulatory compliance and safety, and mitigating negative sensory effects. Addressing these interconnected challenges requires ongoing interdisciplinary research combining material science, food technology, and food process engineering. In conclusion, delivery systems are indispensable for advancing functional and fortified foods. The evolution from conventional carriers to cutting-edge materials such as aerogels marks significant progress toward tailored and intelligent food design. Continued innovation and optimization promise to transform food product development, enhancing nutritional value, sensory quality, and consumer health benefits.

کلیدواژه ها:

Aerogels ، Food fortification ، Controlled Release ، Enhanced bioavailability ، Functional compounds