APPLICATION OF ENCAPSULATION TECHNOLOGIES IN CHICKEN LIVER MEAT PÂTÉS
Abstract
The article presents an analytical review of contemporary scientific sources regarding the application of encapsulation technologies in the production of meat pâtés made from chicken liver as a promising direction for developing functional food products. Special attention is given to the justification of selecting types of encapsulation matrices, in particular polymer, protein, and polysaccharide systems, as well as their combined formulations, which ensure effective protection of bioactive components within a complex protein–fat meat system. The main methods of capsule formation are considered, including spray drying, coacervation, and nanoemulsification, taking into account their technological features, advantages, and limitations when applied in comminuted meat products. The functional capabilities of encapsulating antioxidants, vitamins, probiotics, aromatic, and antimicrobial substances are described, contributing to improved stability, bioavailability, and preservation of product quality during storage. At the same time, specific challenges associated with the chemical and structural characteristics of the pâté matrix are identified, particularly the presence of heme iron, emulsified fats, active redox processes, and pH variations, which may affect the stability of encapsulated substances and the efficiency of their release. Approximately 25 scientific sources were analyzed, including recent international and domestic studies, which allowed for the generalization of existing approaches and the determination of the degree of their adaptation to meat systems. It was established that, despite the rapid development of encapsulation technologies in the food industry, their practical application in pâté production remains limited and requires further experimental and technological research. The study formulates key approaches to the use of encapsulation in meat products and substantiates directions for future research aimed at developing innovative functional products with improved stability, safety, and enhanced sensory characteristics.
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Copyright (c) 2026 Роман Святненко, Анна Корсун, Андрій Маринін, Василь Пасічний, Олександр Шевченко
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