deletions | additions       diff --git a/sectionMicroencapsul.tex b/sectionMicroencapsul.tex  index ec04a3e..a741cca 100644  --- a/sectionMicroencapsul.tex  +++ b/sectionMicroencapsul.tex 
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Another commonly used technique is the emulsion. It is the food ingredient (discontinuous phase) is added in an oil (continuous phase), then, the mixture is homogenized to form two combination of emulsion: water/oil or oil/water and water/oil/water. Once the emulsion formed, this, then broken by adding CaCl2 to form the particles within the oil phase (Heindebach et al., 2012; Nazzaro et al., 2012). The particles are collected by centrifugation or filtration. The size of particles can be vary between 25 μm and 2 mm, due the speed agitation which controlled the size of the beads (Martíns et al., 2015).  Freeze drying method is the dehydration simple process based upon sublimation, where the whole dehydration process is completed under low temperature and low pressure. This technique has been used for encapsulation heat sensitive compounds, as well as nature aromas, water-soluble essences and probiotics. The major disadvantages of method are the long processing time and poor protection due high-porous wall.  Coacervation is a physicochemical method also called phase separation. This technique involves the fluid-fluid phase separation of an aqueous polymeric solution, where a changes in characteristics of the medium (temperature, ionic strength, pH and polarity), resulting in a precipitation of wall material and a continuous coating of wall polymer around the core droplets. There are two types of coacervation, simple and complex. Simple coacervation involve only one polymer and separation phase occurs by salt addition or pH and temperature changes. Complex coacervation involve two polymers and phase separation occurring due interation anion-cation. This encapsulation process is very efficient, relatively simple and low cost process.  Liposome is encapsulation technique that has different methods of preparation. In general, the method of preparation involve the loading of the entrapped agents before or during the liposome producing. In manufacture procedure a mixing of the lipid / ingredient is dispersed in an organic solvent. Then, the organic solvent is removed by evaporation and the dry lipidic film deposited on the flask wall is redispersed in aqueous media under agitation at temperature above the lipid transition temperature. The classical methods reported in the literature for liposome preparation including thin-film hydration or the Bangham method, detergent dialysis solvent-injection techniques, and reversed phase evaporation. Nowadays, novel technology have been employed for preparation of liposome, such as supercritical fluid technology, dual asymmetric centrifugation, membrane contactor technology, cross-flow filtration technology and freeze drying technology, aimed at industrial scale. The major advantages of method in the food industry is that liposome can be formed from natural ingredients such egg, soy, dairy, or sunflower lecithin. Due to their composition variability and structural properties, liposomes are extremely versatile leading in food industrial.  \subsection{3.2 Microparticle characterization}  The characteristics of the microparticles is determined by the wall material (biopolymer), and encapsulation technique. These factors influence the performance and stability of the microparticle in the food matrix and release of the ingredient in the gastrointestinal tract. Thus, a combination of analytical methods are required to characterize the composition, morphology, size, and electrical properties.  \subsubsection{3.2.1 Microparticle composition}