ABSTRACT
The food added with active/bioactive molecules and bioactive living cells (probiotics) has increased all over the world. Despite the incontestable importance and consumer interest for this kind of food products, there are lots of challenges in handling and using some bioactives because many of them are highly sensitive or reactive and some can reduce the sensory acceptance of the food product. In this context, microencapsulation has been studied and applied to overcome such drawbacks; besides, this technique can promote a controlled release of the bioactive in their site of action. More than this, microencapsulation can produce a complete change in the properties of bioactive materials, providing new applications for them.
