The incorporation of bioactive compounds into food products represents a promising approach to enhance their functional and health-promoting properties. However, many bioactive compounds, such as polyphenols, essential oils, carotenoids, and omega-3 fatty acids, are highly sensitive to environmental factors, including temperature, oxygen, and light, which limits their direct application in the food industry. Microencapsulation has emerged as an innovative strategy to overcome these challenges by protecting bioactive compounds, improving their stability, controlling their release, and masking undesirable flavors or odors. This article reviews recent advances in microencapsulation techniques, including spray-drying, freeze-drying, coacervation, and innovative methods such as nanoencapsulation and electrospinning. Particular attention is given to the influence of encapsulated bioactive compounds on the physicochemical characteristics, texture, color, and sensory attributes of various food matrices. Furthermore, the paper highlights industrial perspectives, emphasizing the scalability of these techniques, regulatory considerations, and their role in the development of clean-label, functional, and sustainable food products. The findings underline the potential of microencapsulation as a key technology for the next generation of functional foods, bridging consumer expectations with industrial feasibility.

Mechanical processes such as mixing, extrusion, and drying are key operations in food engineering, with a significant impact on product quality and process efficiency. The increasing complexity of food materials—due to non-Newtonian properties, multiphase structures, and thermal–mechanical interactions—requires advanced modeling approaches for process analysis and optimization. Computational Fluid Dynamics (CFD) has become a vital tool in this context. This review presents recent progress in the use of CFD for simulating key mechanical operations in food processing. Applications include the analysis of fluid flow, heat and mass transfer, and mechanical stresses, supporting improvements in mixing uniformity, energy efficiency during drying, and optimization of extrusion components (e.g., shaping dies). The potential for integrating CFD with complementary models for system-wide optimization is also discussed, including challenges related to scale-up and product consistency. Current limitations are outlined, and future research directions are proposed.

Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and condenses on the surface of the defrosted product. The condensated steam has the role of thermal energy carried enabling product thawing. The study presents a modification of this method, introducing an additional stage of sublimation-dehydration vacuum steam thawing (SRVST). The study was carried out for different variants of initial sublimation degree (in the range from 0 to 15%) of a slice of pork loin (m. longissimus lumborum) assessing the final effect of the process of vacuum-steam thawing. Thawing kinetics was determined with the SRVST method, degree of sample defrosting and level of their rehydration. Based on the results it was demonstrated that the use of 12% sublimation dehydration of a meat sample enables its complete defrosting (reaching the temperature not exceeding the cryoscopic temperature).

Based on the EFSA opinion dated 4 July 2022, the safety of frozen and freeze-dried larvae of Alphitobius diaperinus for human consumption was confirmed, leading to their approval as a novel food in the European Union. Given the increasing demand for sustainable protein sources and alternative foods, studies explored the application of A. diaperinus larval powder as an additive in shortbread cookie production. In this experiment, wheat flour was partially replaced with insect powder at varying levels (10%, 20%, 30%, and 50% w/w), while butter was substituted with margarine. The analysis covered the protein content, moisture, ash, color, textural properties, and sensorial evaluation of the baked products. The results indicated that increasing the proportion of insect powder significantly raised the protein content and reduced moisture, impacting the cookie structure and brittleness. The sensorial evaluation indicated that incorporating up to 20% insect powder produced cookies with an optimal flavor, aroma, and texture balance, assessed at the level of 4.5 points and 11.7 N, respectively. Storage studies revealed that higher insect powder levels slowed moisture loss and reduced hardness over a 14-day period, stabilizing texture. However, excessive insect powder incorporation led to reduced consumer acceptability. These findings confirm the potential of A. diaperinus powder as an innovative additive to enhance the nutritional value of traditional baked goods, while also underscoring the need to modify technological parameters during production.