Encapsulation technologies for polyphenol-loaded microparticles in food industry

Abstract Polyphenolic compounds, known for their antioxidant, antimicrobial, and other health-promoting characteristics, are frequently used for encapsulation. Encapsulation eliminates disadvantages such as instability, low solubility, and bioavailability. Microparticles (1–1000 µm), submicron particles (~1 µm), and nanoparticles (one to several hundred nanometers) can be formed by the application of different microencapsulation and nanoencapsulation techniques. Polyphenol-enriched microparticles can be used in food production process for the improvement of food stability, texture, flavor profile, nutrient properties, and antimicrobial defense, than in edible films applied as packaging materials with the aim to improve antimicrobial and antioxidant activity, providing longer shelf life. The aim of this review is to present the main techniques and matrices used for microencapsulation of polyphenolic compounds, as well as their applications and latest achievements in usage of polyphenol-loaded microparticles in food industry.