ABSTRACT
Encapsulation is the technique by which one material or mixture of materials is coated with or entrapped within another material or system. Encapsulation processes are receiving more and more interest in food applications, and an evolution from micro- to nanoencapsulation has been observed. A hot topic in the functional food and pharmaceutical industry is the efficient encapsulation of high-value-added ingredients, such as polyunsaturated fatty acids, flavors, vitamins, and health-promoting ingredients, in relation to improved functionalities. Diffusion and erosion lead to slow release of the antibacterials, allowing food stabilization for a longer period than by adding the antibacterials directly into the food. The chemical structure of an encapsulated molecule is an important parameter that can influence the partition coefficient and then, the controlled release into a food. Cellulose-based materials are widely used, as they offer advantages such as edibility, biocompatibility, barrier properties, and aesthetic appearance as well as being non-toxic and non-polluting and having low cost.
