Carbohydrates as encapsulation materials for food applications.

UNLABELLED: Carbohydrates are biocompatible, biodegradable, and versatile materials widely used for encapsulation in the food industry. This review highlights starch, dextrin, cyclodextrin, cellulose, pectin, chitosan, alginate, and gums as key encapsulating agents, emphasizing their physicochemical properties such as solubility, viscosity, and emulsification. Starch is valued for its low cost and renewability; dextrin functions as an emulsifier and thickener; cyclodextrin encapsulates bioactive compounds; cellulose can be chemically modified; and pectin forms nanoscale particles. Utilizing these carbohydrates improves the stability, bioavailability, and controlled release of bioactive compounds, including flavors, colors, and nutrients. This article provides a concise overview of carbohydrate-based encapsulation technologies, offering insights for researchers and food industry professionals aiming to enhance functional food formulations. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02183-z.