ABSTRACT
Microencapsulation has revolutionized the food science field. This technology can reduce limitations in the use of various food ingredients, as it can suppress or attenuate undesirable flavors and odors, reduce volatility and reactivity, and increase the stability of labile compounds in adverse environmental conditions, such as in the presence of oxygen, light, and extreme pH. In addition, it improves the bioaccessibility of several bioactive compounds. Microencapsulation consists of packaging food ingredients in small capsules, which can release their content in a controlled manner and under specific conditions. It is one of the most promising techniques for inserting bioactive compounds, vitamins, enzymes, and probiotics into products without altering their sensory characteristics. This chapter addresses the promising microencapsulation technique with a focus on bioactive compounds. Special emphasis is given to the different methodologies used for microcapsules preparation since the selection of the most appropriate method must be carried out based on the physical and chemical properties of the material to be encapsulated, the encapsulating agent, and the purpose of application of the food ingredient encapsulated.
