{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T05:11:19Z","timestamp":1789017079387,"version":"build-2803163510"},"reference-count":113,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T00:00:00Z","timestamp":1788825600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100005621","name":"Kasetsart University Research and Development Institute","doi-asserted-by":"crossref","award":["FF(KU) 51.69"],"award-info":[{"award-number":["FF(KU) 51.69"]}],"id":[{"id":"10.13039\/501100005621","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100002842","name":"Chiang Mai University","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100002842","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/05m2fqn25","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004704","name":"National Research Council of Thailand","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100004704","id-type":"DOI","asserted-by":"crossref"}]},{"id":[{"id":"https:\/\/ror.org\/018wfhg78","id-type":"ROR","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100004704","name":"Kasetsart University","doi-asserted-by":"publisher","award":["N42A690553"],"award-info":[{"award-number":["N42A690553"]}],"id":[{"id":"10.13039\/501100004704","id-type":"DOI","asserted-by":"publisher"}]},{"award":["N42A690553"],"award-info":[{"award-number":["N42A690553"]}],"id":[{"id":"https:\/\/ror.org\/05gzceg21","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Encapsulation and coating approaches have become important tools in modern food systems for improving the stability, functionality, sensory quality, processability, and controlled delivery of bioactive and sensitive food ingredients. Their widespread adoption has enabled the incorporation of functional compounds into diverse food products while enhancing product quality, shelf life, and manufacturing performance. However, successful implementation depends not only on the encapsulation or coating strategy itself but also on the interactions among ingredient properties, carrier materials, food matrices, processing conditions, storage environments, and intended release behavior. Whereas recent reviews have mainly focused on specific encapsulation methods, carrier systems, industrial implementation, sensory functions, or regulatory aspects separately, this review integrates scientific publications and patent literature to examine method and system selection from food-engineering, formulation, processing, and industrial perspectives. Conventional processing and formulation approaches, including spray drying, freeze drying, coacervation, ionic gelation, emulsion-based encapsulation, and fluidized-bed coating, remain widely used, while established carrier systems such as liposomes and cyclodextrin inclusion complexes continue to support ingredient protection and delivery. Emerging carrier systems, including nanoemulsions, nanoliposomes, lipid nanoparticles, and hybrid multilayer structures, together with fabrication methods such as electrospraying and microfluidics, provide greater control over carrier architecture and release behavior but continue to face challenges related to manufacturing scalability, production throughput, storage stability, production cost, regulatory acceptance, and validation under industrial processing conditions. Although patent activity demonstrates continuing development of processing methods and carrier designs, patent publications alone do not establish commercial manufacture, market adoption, or industrial implementation. Across food applications, encapsulation improves ingredient protection, oxidation stability, sensory quality, dispersibility, controlled release, and process compatibility. By integrating research evidence with patent literature, this review further shows that recent progress is characterized primarily by application-driven refinement of carrier systems and fabrication methods rather than replacement of established approaches. Pet food is discussed as a representative specialized food application illustrating how encapsulation and coating strategies require adaptation to product format, processing severity, storage stability, palatability, and species-specific digestive requirements. Overall, this review highlights application-oriented food-engineering principles for selecting encapsulation methods and carrier systems suitable for industrial food applications.<\/jats:p>","DOI":"10.3390\/foods15183175","type":"journal-article","created":{"date-parts":[[2026,9,8]],"date-time":"2026-09-08T11:23:51Z","timestamp":1788866631000},"page":"3175","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["From Encapsulation to Food Delivery: Application-Driven Design of Functional Ingredients Using Encapsulation and Coating Approaches for Future Food Systems"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4980-6542","authenticated-orcid":false,"given":"Phatthranit","family":"Klinmalai","sequence":"first","affiliation":[{"name":"Faculty of Agro-Industry, Chiang Mai University, Samut Sakhon 74000, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pitiya","family":"Kamonpatana","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Atcharawan","family":"Srisa","sequence":"additional","affiliation":[{"name":"Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4702-3384","authenticated-orcid":false,"given":"Phanwipa","family":"Wongphan","sequence":"additional","affiliation":[{"name":"Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Khwanchat","family":"Promhuad","sequence":"additional","affiliation":[{"name":"Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8336-6590","authenticated-orcid":false,"given":"Anusorn","family":"Seubsai","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6555-1637","authenticated-orcid":false,"given":"Nathdanai","family":"Harnkarnsujarit","sequence":"additional","affiliation":[{"name":"Department of Packaging and Materials Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand"},{"name":"Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies (KUIAS), Kasetsart University, Bangkok 10900, Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"891","DOI":"10.1016\/j.foodhyd.2018.09.024","article-title":"Encapsulation of fish oil in soybean protein particles by emulsification and spray drying","volume":"87","author":"Salgado","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1016\/j.foodchem.2018.09.085","article-title":"Improving the antifungal activity of clove essential oil encapsulated by chitosan nanoparticles","volume":"275","author":"Hasheminejad","year":"2019","journal-title":"Food Chem."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"2368","DOI":"10.1111\/1750-3841.15340","article-title":"Encapsulation of vitamin D(3) in gum arabic to enhance bioavailability and stability for beverage applications","volume":"85","author":"Lamsen","year":"2020","journal-title":"J. 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