Table of Contents:**

**

Chapter 1

: Introduction**
1.1 Background of Encapsulation Techniques in Food Industry
1.2 Importance of Encapsulation for Delivery of Bioactive Compounds
1.3 Objectives of the Study

**

Chapter 2

: Literature Review**
2.1 Overview of Encapsulation Methods
2.2 Factors Affecting Encapsulation Efficiency
2.3 Applications of Encapsulation in Food Industry
2.4 Current Challenges and Limitations

**

Chapter 3

: Methodology**
3.1 Selection of Bioactive Compounds
3.2 Choice of Encapsulation Techniques
3.3 Experimental Design for Optimization
3.4 Analytical Techniques for Characterization

**

Chapter 4

: Results and Discussion**
4.1 Encapsulation Efficiency of Different Methods
4.2 Effect of Process Parameters on Encapsulation Performance
4.3 Particle Size Distribution and Morphology Analysis
4.4 Release Kinetics of Encapsulated Bioactive Compounds
4.5 Comparison of Encapsulation Techniques

**

Chapter 5

: Applications and Future Directions**
5.1 Incorporation of Encapsulated Bioactives into Food Products
5.2 Evaluation of Stability and Shelf Life
5.3 Consumer Acceptance and Market Potential
5.4 Future Trends and Opportunities