Microencapsulation of fruit juices: Techniques, properties, application of fruit powder

Abstract Fruits are rich in bioactive components that have many health benefits. However, they are unstable due to various environmental factors. Thus, the encapsulation technique appeared to be effective for sensitive bioactive compounds and targeted storage delivery systems. Various methods are used for the encapsulation of bioactive components. Drying is one of the methods used for encapsulating bioactive components in liquid form using suitable coating material discussed in the review. Freeze‐drying, spray drying, and spray cooling are the various encapsulation techniques used to convert fruit juices into powder. Spray drying is one of the commercially used encapsulation techniques for fruit juices in the food industry due to its low‐cost process. Freeze‐drying is the advantageous drying method used for encapsulating heat‐sensitive bioactive compounds such as carotenoids, anthocyanins, phenolics, and flavonoids present in fruit juices. Fruit powder has more benefits than it can be added to all foods formulated. Practical Applications This comprehensive review gives on fruit powder encapsulation will be useful in the understanding of techniques, and properties to consider for production. Microencapsulation helps in giving protection to fruit powder against various food processing applications by controlling the encapsulated structuring way, the time needed to release nutrients, and the dose of release. Microencapsulated fruit powder has demanded in the industry due to its application in various food formulations. This review article attempts to comprehensively summarize the different methods of encapsulation techniques, powder properties, and their application in foods.