Microencapsulation and co-encapsulation of bioactive compounds for application in food: challenges and perspectives

ABSTRACT: The availability of different food products containing bioactive compounds promotes their inclusion in the daily diet consumers. However, effective and safe delivery such requires certain precautions to ensure preservation, stability, bioavailability when consumed. Microencapsulation is a great alternative, which method capable protecting compounds, including probiotic cells, prebiotic some antioxidant substances as phenolic anthocyanins, flavonoids, vitamins. Therefore, this study aimed perform literature review present alternatives make viable through microencapsulation, increase stability viability applied matrices, address existing challenges regarding effectiveness.