Table 2.
Overview of the published use of capsules for encapsulation.
| Encapsulated Agent | Intended Use | Reference |
|---|---|---|
| Plant essential oils (rich in terpenes and terpenoids), extracted from thyme, oregano, lemongrass) | Antibacterial and antioxidant agents | [84] |
| Phenolic compounds extracted from onion | Antioxidant agent | [85] |
| Phenolic compounds extracted from bilberry | Antioxidant agent | [86] |
| Pea protein | Food (encapsulation due to taste masking) | [87] |
| Lactobacillus fermentum strain UCO-979C | Inhibition of Helicobacter pylori | [88] |
| Lactobacillus plantarum F1, Lactobacillus reuteri 182, Lactobacillus helveticus 305 | Alginate capsules with reduced mortality of the cells during gelation | [89] |
| Vitamin D3 | Food (enhanced D3 stability) | [90] |
| Essential oil encapsulated in yeast cells | Improved stability of essential oil | [91] |