Use of encapsulated natural extracts to extend food shelf life

Natural extracts and essential oils are recovered from different plant sources via different extraction methods and are a mixture of several bioactive components with different biological properties. These components are easily affected by environmental factors during storage or food processing, and they are often not as stable in the food matrix as their synthetic counterparts. However, encapsulation may be used to increase the stability of these components and protect them against degradation. On the other hand, the positive health effects and antimicrobial properties of these bioactive compounds can also be improved by means of encapsulation. There are several different techniques and materials used for encapsulation, and indeed nontoxic carrier systems, which are created by the use of natural food ingredients, are also available for encapsulation purposes. This chapter summarizes the encapsulation techniques and the effects of encapsulated natural extracts on the shelf life of different foods.