Encapsulation of plant extract compounds using cyclodextrin inclusion complexes, liposomes, electrospinning and their combinations for food purposes

Plant extract compounds have various industrial applications as well as some limitations. However, the encapsulation of them through different techniques is known as a way for optimizing their physicochemical properties, biological activities, and effectivity to improve the shelf-life of different foods. In this review, the latest food applications of cyclodextrin inclusion complexes, liposomes, and electrospinning as encapsulating methods of...