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\section{Introduction}  The food industry plays an important a  role in our modern society and this role that  goes beyond the production and distribution of food products. The This  industry is also responsible for controlling the quality and safety of its products, as well as to meet the demand demands  from consumers. Among these demands from consumers, demands,  is the demand for foods with preserved quality from the production to their home-shelf. In this context, there is a growing interest in the development of active and smart polymers that can could  be applied to the food industry. These polymers can be applied in the development of active films and in the microencapsulation of bioactive compounds. When developed as films, carbohydrates can be part of an active package with antimicrobial or antioxidant properties, or part of a chemical sensor able to indicate food spoilage. Currently many studies have been carried out with the aim of evaluate the antioxidant capacity of films, targeting their use as active packaging, for the reason that the incorporation of antioxidant natural extracts in films can improve the shelf life of products and decreases oxidation in food. Therefore, new studies evaluating the effect of application of tocopherols~\cite{Marcos2014}, carotenoids, essential oils~\cite{Ramos2014}, phenolic compounds, curcuminoids~\cite{Bittencourt2014}, vitamin C, flowers~\cite{Samsudin2014}, seaweeds~\cite{Cian2014}, leaves, roots~\cite{Tongnuanchan2013} and residues of food industry~ \cite{Ferreira2014}, in fish~\cite{BarbosaPereira2014}, meat~\cite{Contini2014}, beverages and cereals have been developed. Smart sensor films, such as colorimetric~\cite{Pacquit2006, Pacquit2007, Wu2013, Yoshida2014, PereiraJr2014a, Zhang2014}, radiofrequency~\cite{Length2010}, photochromic~\cite{Kreyenschmidt2010}, bacterial growth kinetic~\cite{Zhang2013}, intelligent inks~\cite{Mills2005}, oxygen indicators~\cite{Vu2013, Eaton2002} and nanotechnology sensor systems~\cite{Duncan2011} have been developed and successfully tested both in academy and in the industry. Concerning microencapsulation, has been used for numerous applications in several industry segments and has been widely used in the food industry for protection and controlled release of bioactive compounds, enzymes, probiotics and micronutrients.This is a technology that presents potential application for food industry, however, the incorporation of microparticles in new food products is a challenge, since safety, storage conditions and sensory properties of the product can not be negatively affected encapsulation\cite{GOLIN_2013}.