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\section{3. Microencapsulation}  Microencapsulation has been widely used to protect materials encapsulated the adverse conditions of processing and storage food. It is technology consists in packaging of active substances using thin polymer coating that act as a protective film applied the liquid, solid or gaseous material (Anal & Singh, 2007; Shoji et al., 2013). In the food science this technology has been seen as a promising method to overcome limitations related to instability of several incorporated substances in food, such as micronutrients (Nesterenko, Alric, Silvestre, & Durrieu, 2014; H. Wang, Shi, Cheung, & Xin, 2011), enzymes (Anjani, Kailasapathy, & Phillips, 2007), flavor (J. Wang, Cao, Sun, & Wang, 2011), probiotics (Gebara et al., 2013; Maciel, Chaves, Grosso, & Gigante, 2014), antioxidants and antimicrobial agents (Betz & Kulozik, 2011; Betz et al., 2012) reducing their interaction with the product, in addition, increasing its bioavailability after ingestion. The choice wall material and encapsulation technique is important factors for ensure protective effect encapsulated substance during processing, storage and ingestion of food. The wall material should be capable of forming a cohesive layer with the encapsulating agent (food ingredient), as well as being compatible, but immiscible with encapsulated agent, and provide resistance, impermeability, flexibility and stability. For its application in the food industry, the carrier material must be food grade, such as alginate, chitosan, carboxymethyl cellulose, carrageenan, gelatin and pectin, and they must be able to maintain the bioavailability of the compounds. (Anal & Singh, 2007; Joye, Davidov-pardo, & Julian, 2014). Differents techniques can be applied, such as spray drying, spray cooling, spray chilling, extrusion, freezing drying, cocristalization, simple and complex coacervation, liposomes and others (Gouin, 2004; Iris Julie Joye & McClements, 2014). However, the choice is depending of the encapsulated substance, characteristics desired in the final product and release mechanism. Once, the incorporation of particle in product can not be negatively affected sensory properties (Betz et al., 2012; Iris J Joye et al., 2014). This topic will be discussed the preparation, characterization and application of the microparticles in the food industry.  \subsection{3.1 Preparation of microparticules}  Currently, there are lot of techniques for the production of microparticles. This techniques are divide in physical, (spray drying, spray chilling, spray cooling, fluid bed coating, extrusion, freeze drying and cocristalization), chemical (interfacial polymerisation) and physical chemical (simple and complex coacervation, organic phase separation, liposomes) methods. Before selection one them, industry should have taken into account, the following points: processing and storage conditions, density and size particle, carrier material, triggers and mechanisms of release and cost (Shahidi and Han, 1993; Nedovic et al., 2011; Martín et al., 2015). Spray drying, spray cooling, spray chilling, extrusion, emulsion, freezing drying, cocristalization, simple and complex coacervation, liposomes are the principal techniques described for encapsulation of food ingredients.