Application of Microencapsulation in Lipids: Technological and Scientific Prospection

The food industry has been actively developing solutions to address healthy eating challenges in today's fast-paced world. One such solution is using microencapsulation techniques for bioactive compounds, particularly lipids. This study aims to investigate the potential of microencapsulation technology in enhancing the stability of lipids against oxidation in the body, which can compromise their nutritional efficacy. A bibliometric mapping was conducted using The Lens database, applying a combination of keywords and filters to identify relevant patents and publications. The goal was to analyze the scientific and technological activity surrounding the topic. The results reveal a significant increase in research and patent activity over the past decade, primarily focusing on microencapsulation methods and their applications in food supplements. Furthermore, a growing trend toward using this technology to develop new functional foods with potential socioeconomic benefits was observed.