Salt, spices, and seasonings formulated with nano/microencapsulated ingredients

Abstract Micro/nanoencapsulated salts, spices, and seasonings are considered as important agents to develop stable tastes and flavors in food products. The bioactive compounds and flavor ingredients of different herbs and spices are sheltered by loading into encapsulated systems. The main privileges of encapsulated spices are maintaining the quality and quantity of functional compartments, reducing germ count without chemical strategies or irradiation and alleviating enzymatic reactions. Encapsulated salts are also an interesting category applied in a wide range of food products for both dietary reasons and industrial functional applications, for example, meat products, bakery goods, and seasonings to decrease the negative effects on meat-protein interactions, keep down freeze/thaw temperatures, expand the efficiency of microorganisms (yeasts), and postpone staling. This chapter aimed to investigate the mode of action and importance of encapsulated ingredients in salts, spices, and seasoning formulations.