# Nano-/Microcapsules, Liposomes, and Micelles in
## 4 Food Applications
[128] indicates that a protective coating comprised of alginate + carrageenan and alginate + pectin demonstrates superior protective properties for the phenolic compounds within the chokeberry juice core of the capsule, compared to coatings containing a blend (in varying ratios) of pectin, alginate, carrageenan, and chitosan during storage. Capsules can provide protective benefits not only for bioactive compounds found in plants, but also for probiotics and enzymes. These findings indicate the potential advantages of utilising such capsules for their protective properties. According to a study conducted by [PERSON] et al. [129], alginate (for the shell) and chitosan (for the coating layer) proved to be suitable materials for producing capsules with _Bifidobacterium animals subsp. lactis_ and _Lactobacillus plantarum_ as the core. From an industrial standpoint, the accessibility and cost-effectiveness of encapsulating agents hold significant sway in selecting encapsulating materials. Additionally, choosing appropriate encapsulating agents necessitates a deeper knowledge of the physicochemical and rheological characteristics of both encapsulating materials and the compounds to be encapsulated. The availability and cost of encapsulating agents, along with the use of materials recognised as generally recognised as safe (GRAS), are key factors affecting the feasibility of encapsulation within the food industry [53]. The encapsulation of various substances typically involves polysaccharides, with starch, dextrins, maltodext, cyclodext, oligosaccharides, and celluloses (such as carboxymethyl cellulose, methyl cellulose, cellulose ethers, cellulose acetate, hydroxypropyl celluloses, cellulose nanocrystals, cellulose nanofibrils, pectin, chitosan, alginate, and gums) being the most commonly used. For instance, micelles have the capability to decrease the deterioration and evaporation of volatile functional ingredients and enhance the stability of delicate substances, including caroten [130], vitamin D [131], and turmeric [78,132], throughout the different stages of production, storage, and consumption. However, when considering the release of biomolecules, it has been found through analysis of dendritic-polysaccharide micelles with shorter chains that they exhibit greater compactness and slower release. Yet, it is necessary to overcome the challenges of food processing in order to use micelles in food applications, as opposed to their widespread use in medicine where they are not subjected to heat treatment. Heat treatment, a common food processing operation such as boiling, baking, frying, and grilling, plays a significant role in the micellization process and stability of micelles. Furthermore, it is necessary to verify the impact of the environment on the release of active substances from micelles when they function as a carrier for a bioactive ingredient. Therefore, further research is required to investigate the mechanisms of food processing effects on polysaccharide micelle properties, aiming to enhance their application in food, particularly in functional foods [70,133]. [PERSON] et al. [117] created nanoencapsulated unsaturated fatty acids from carp oil by employing chitosan and its blends with gelatine. They demonstrated that the features of the resulting microstructures were highly reliant on the wall material's composition. Additionally, even substituting chitosan with gelatine resulted in smaller droplets. Moreover, the researchers discovered that chitosan was an efficient shield against fish oil degradation. Conversely, [PERSON] et al. [118] evaluated the effectiveness of unencapsulated and nanocapsuled Origanum majorana essential oil against lipid peroxidation and mycobiological contamination. A chitosan nanoemulsion loaded with essential oil was developed and characterised, demonstrating measurable growth inhibition potential against the test fungus and inhibiting aflatoxin production by _A. flavus_.