Aksoylu Özbek Z.Günç Ergönül P.Taşkin B.2025-04-102025-04-102021http://hdl.handle.net/20.500.14701/45924Microencapsulation is considered a convenient preservation method for sensitive food components. Opuntia spp. cladodes contain substantial amounts of phytochemicals, mainly flavonoids, betalains, and carotenoids. Due to legal restrictions on the use of synthetic colorants, food technologists are seeking alternative natural sources to be served as a food colorant. The presence of pigments, namely betalains and carotenoids, which are also well-known antioxidants, make Opuntia spp. an excellent food colorant agent. However, various factors, including pH, moisture, light, oxygen, temperature, and enzymatic activities, promote betalain and carotenoids' degradation. Therefore, studies have been focused on the application of different microencapsulation techniques to Opuntia spp. derived products such as fruit juice, pulp, or phytochemicals-rich extracts. Spray drying is the most common method for encapsulation of Opuntia spp. derived products. Moreover, freeze-drying and ionic gelation are the other encapsulation techniques used in Opuntia spp. products. The feasibility of maltodextrin (MD), modified starch, gum arabic, inulin, glucose syrup, gelatin, and cladode mucilage as wall material for encapsulation Opuntia spp. derived products have been evaluated up to now. Besides the preservation of bioactive compounds, microencapsulation provides the conversion of liquid state food into powdered form, facilitating its storage and extending its areas of use. The researchers agree that microencapsulation is a promising preservation method for Opuntia spp. bioactives, particularly betalains. Furthermore, microencapsulated Opuntia spp. derived products may be incorporated into various food product formulations such as extruded snacks, soft drinks, edible films, gummy candies, and yoghurt to obtain an attractive color and enhance the antioxidant capacity of food items. This review will discuss the microencapsulation studies related to Opuntia spp. derived products, including fruit juice, pulp, and extracts. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2021.Book chapter10.1007/978-3-030-78444-7_40