Microencapsulation techniques to aggregate values in dairy foods formulation

Abstract Nowadays, consumers are looking for varied, nutritious, healthy, and as natural foods as possible. This behavioral change requires the food industry to adapt to the profile of this new consumer and should invest in the preparation of foods with potential health benefits. Dairy products, in addition to being recognized for their functional character, are well accepted and consumed almost everywhere in the world; thus, the production of dairy products containing bioactive compounds raises the productivity margin and creates new opportunities for this sector. Microencapsulation meets consumer expectations, since it allows the insertion of the most diverse active components (probiotics, prebiotics, antioxidant compounds, vitamins, essential oils, among others) in food matrices, contributing to the development of products with added value and that promote well-being and health.