“…Ultimately, encapsulation plays a pivotal role in enhancing the overall suitability, stability, and efficacy of bioactive compounds in the food system, making them more versatile for integration into a wide array of food applications. 9 The capacity to form lms, biodegradability, gastrointestinal tract resistance, viscosity, solids content, hygroscopicity and cost, should all be taken into consideration when using different encapsulating agents, both individually and in combination. 4 Bioactive substances have been encapsulated using a variety of techniques using food-grade polymers and proteins.…”