Advances in microencapsulation of <i>β</i>-carotene: innovating traditional and emerging materials and techniques for enhanced functional properties

Encapsulation of beta-carotene, a widely recognized antioxidant, and provitamin A compound, has garnered significant interest due to its susceptibility to degradation in various food matrices and during processing. This review comprehensively assesses four major encapsulation techniques employed for beta-carotene protection: spray drying, emulsification, inclusion complexation, and complex coacervation. Each technique is discussed for its encapsulation efficiency, stability, and applicability in food fortification. The potential of each encapsulation technique for food fortification is evaluated in terms of stability during processing, bioavailability, sensory attributes, and regulatory considerations. While significant progress has been made in utilizing encapsulated beta-carotene for fortification purposes, challenges such as cost-effectiveness, scalability, and maintaining sensory attributes in fortified foods remain to be addressed. Emerging encapsulation techniques such as electrospinning, inclusion complexation, and nanogels hold promise for enhancing beta-carotene stability and bioavailability. However, further research is warranted to explore the feasibility, scalability, and safety of these emerging techniques for food applications. Moreover, investigating novel encapsulants derived from natural sources could offer sustainable and biocompatible alternatives for beta-carotene encapsulation. Overall, this review provides insights into the current landscape of beta-carotene encapsulation, its potential for food fortification, and outlines future directions for research to address existing challenges and leverage emerging techniques and encapsulants.