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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.  \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}  X-ray photoelectron spectroscopy, Raman spectroscopy, differential scanning calorimetric (DSC), infrared and X-ray diffraction are techniques that have been explored in determining of the chemical analysis of particle surface composition, interation between biopolymers in the microparticle, presence of encapsulated ingredients in microparticles and crystallinity of encapsulated ingredients or biopolymer matrices.  \subsubsection{3.2.2 Microparticle morphology}  The morphology of the particles has been studied through analysis of optical, confocal, atomic force (AFM) and scanning electronics (SEM) microscopy, which provide information about the microstructure, surface of the characteristics, such as composition and topology.  \subsubsection{3.2.3 Microparticle size}  Microparticle size is typically measured by the dynamic light scattering, static light scattering laser diffration and microscopy methods, wich provide information about rate release ingredient and perception of the microparticles in food matrix.  \subsubsection{3.2.4 Propriedades elétricas}  Zeta potential (ζ-potential) analysis is often used to predict the stability of particles suspensions to aggregation and study the interaction between oppositely charged biopolymers wall of the microparticle, providing an indication of the electrostatic forces that act between the microparticles.  \subsection{3.3 Application}