The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e.g., antioxidative, antimicrobial, antihypertensive, and antiobesity activities. The most common method for the development of functional food is the fortification of these bioactive compounds during food product manufacturing. However, many of these natural bioactive compounds are heat-labile and less stable. Therefore, the industry and researchers proposed the microencapsulation of natural bioactive compounds, which may improve the stability of these compounds during processing and storage conditions. It may also help in controlling and sustaining the release of natural compounds in the food product matrices, thus, providing bioactivity for a longer duration. In this regard, several advanced techniques have been explored in recent years for microencapsulation of bioactive compounds, e.g., essential oils, healthy oils, phenolic compounds, flavonoids, flavoring compounds, enzymes, and vitamins. The efficiency of microencapsulation depends on various factors which are related to natural compounds, encapsulating materials, and encapsulation process. This review provides an in-depth discussion on recent advances in microencapsulation processes as well as their application in food systems.

Various potential sources of bioactive components exist in nature which are fairly underutilized due to the lack of a scientific approach that can be sustainable as well as practically feasible. The recovery of bioactive compounds is a big challenge and its use in food industry to develop functional foods is a promising area of research. Various techniques are available for the extraction of these bioactives but due to their thermolabile nature, there is demand for nonthermal or green technologies which can lower the cost of operation and decrease operational time and energy consumption as compared to conventional methods. Ultrasound-assisted extraction (UAE) is gaining popularity due to its relative advantages over solvent extraction. Thereafter, ultrasonication as an encapsulating tool helps in protecting the core components against adverse food environmental conditions during processing and storage. The review mainly aims to discuss ultrasound technology, its applications, the fundamental principles of ultrasonic-assisted extraction and encapsulation, the parameters affecting them, and applications of ultrasound-assisted extraction and encapsulation in food systems. Additionally, future research areas are highlighted with an emphasis on the energy sustainability of the whole process.

Journal of Animal Science and Technology (JAST) is a peer-reviewed, open access journal publishing original research, review articles and notes in all fields of animal science. Topics covered by the journal include: genetics and breeding, physiology, nutrition of monogastric animals, nutrition of ruminants, animal products (milk, meat, eggs and their by-products) and their processing, grasslands and roughages, livestock environment, animal biotechnology, animal behavior and welfare.

Protein hydrolysates were recovered from porcine blood hydrolysate (PBH) using enzymatic hydrolysis viz. alcalase, trypsin and papain. The PBH were ultra-filtered by using molecular weight cut off, these PBH and different fractions were evaluated for antioxidant and antimicrobial activity. The PBH and fractions were assessed for antioxidant efficacy viz. 2, 2-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid), 2, 2-diphenyl-1-picrylhydrazyl and Ferric reducing antioxidant power assay and antimicrobial activity by zone of inhibition assay. All antioxidant parameters assessed for inhibition activity were observed significantly (P < 0.05) higher for whole PBH whereas among fractions (5–10 kDa), (1–5 kDa) for all hydrolysates had comparatively higher antioxidant efficacy. The results showed that PBH obtained from trypsin and its fractions have highest antioxidant activities. The antimicrobial efficacy was also higher for whole PBH than their respective fractions; however, the zone of inhibition varied significantly (P < 0.05) among different fractions. Results revealed that among enzymes trypsin and alcalase could produce peptides with comparatively higher antimicrobial activity for all tested microbes than papain. The results concluded that porcine blood hydrolysates can be fractioned to get lower molecular weight peptides of interest; however, for addition of whole PBH in meat products or other use could be more useful with regards to its antioxidant, antimicrobial activity and economic production.