Abstract

The search for different methods of new technologies capable of helping the food industry has become increasingly attractive, since it is in constant growth and development, gaining notoriety when it comes to health and well-being. In this way, the introduction of bioactive compounds in high-growing foods, with emphasis on techniques such as microencapsulation, since it consists of protecting the agents provided in the food, with a basic of resisting the beginning of the digestive system, which starts in the stomatognathic apparatus (chewing and swallowing), from the moment it is consumed, reaching the specific location of the human body to perform its function. The aim of this literature review was to address the importance of microencapsulation technology for bioactive compounds in foods. Studies in the area of microencapsulation of microorganisms and bioactive compounds are a promising technology in the food and pharmacological areas, bringing positive results as an ally in the development of adequate foods and maintenance of human health.

Keywords: Bioactive compound, Food industry; Microencapsulation