In the food industry, functional ingredients derived from active substances of natural sources and microbiological resources are gaining acceptance and demand due to their beneficial health properties. However, the inherent instability of these constituents poses a challenge in utilizing their functional properties. Microencapsulation with dietary fibre as wall material technology offers a promising solution, providing convenient manipulability and effective safeguarding of encapsulated substances. This paper presents a comprehensive overview of the current state of research on dietary fibre-based microcapsules in food processing. It examines their functional attributes, the preparation technology, and their applications within the food industry. Furthermore, the constraints associated with industrial production are discussed, as well as potential future developments. This article offers researchers a reference point and a theoretical basis for the selection of innovative food ingredients, the high-value utilisation of dietary fibre, and the design of conservation strategies for functional substances in food production.

中文翻译：

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膳食纤维作为微胶囊壁材料在食品加工中的应用


在食品工业中，源自天然来源和微生物资源的活性物质的功能性成分因其有益的健康特性而受到认可和需求。然而，这些成分固有的不稳定性对利用其功能特性构成了挑战。以膳食纤维为壁材技术的微胶囊化提供了一种很有前途的解决方案，为胶囊化物质提供了方便的可操作性和有效的保护。本文全面概述了食品加工中膳食纤维基微胶囊的研究现状。它研究了它们的功能属性、制备技术及其在食品工业中的应用。此外，还讨论了与工业生产相关的限制因素，以及潜在的未来发展。本文为研究人员在食品生产中创新食品配料的选择、膳食纤维的高值化利用以及功能性物质的保存策略设计提供了参考点和理论依据。