author(s)
Kaviya Dharshini U, Athira and Ranjani M

abstract
Coacervation is a liquid–liquid phase separation (LLPS) phenomenon that enables the formation of dense, polymer-rich microcapsules for the protection and controlled delivery of sensitive bioactive compounds under mild processing conditions. This review examines the thermodynamic principles and classifications of simple and complex coacervation, emphasizing the role of electrostatic interactions, polymer compatibility, and environmental factors such as pH, ionic strength, and temperature. The selection of food-grade wall materials, including animal- and plant-derived proteins and polysaccharides, is critically evaluated in relation to encapsulation efficiency, functional performance, and clean-label consumer trends. Recent advances in the stabilization and delivery of natural food pigments and bioactives are highlighted. Key challenges associated with process control, scalability, and regulatory acceptance are discussed, alongside emerging opportunities in sustainable biopolymer systems and stimuli-responsive delivery platforms for next-generation functional foods.