# Nano-/Microcapsules, Liposomes, and Micelles in
## 4 Food Applications  
Nanotechnology is employed at every stage of food production. Firstly, during product preparation, fat substitutes exist in the form of capsules or food additives of bioactive compounds to improve stability and prolong activity, and are subjected to an encapsulation process. Secondly, products are stored in active packaging which extends their shelf life and indicates their shelf life when packaged. The main advantages of food processing and preservation lie in the enrichment of products with bioactive compounds that extend shelf life and freshness. Capsules containing antioxidants improve the nutritional value whilst shielding against microbial growth in food. Nanotechnology in food preservation extends product shelf life and affects the physicochemical properties, altering taste, colour, and aroma to meet consumers' demands. This practice has valuable applications in the food industry. With growing consciousness and interest in healthy living, today's consumers are more mindful of the quality and safety of food products [122]. As a result, the food industry is actively seeking ingenious approaches to guarantee the optimal quality and safety of food, in the belief that new techniques can increase shelf life while reducing waste production [123]. Currently, considerable research is focused on the development of methods to deliver bioactive compounds in a selective, non-invasive manner while limiting undesirable side effects [46; 124; 125]. In the food industry, nanotechnology has the potential to be applied in two ways: through food nanosensors or nanostructured food ingredients [126]. Additionally, the use of spherical nanoparticles can improve the microbiological quality of food products, which is important considering the negative economic and public health impacts of microbiologically contaminated food. Research aimed at developing polysaccharide carriers for spherical particles that exhibit antimicrobial properties has the potential to reduce the use of preservatives, or enhance their performance, by encapsulating these compounds in a nanostructure [127]. Durable and stable capsules have the potential to be utilised not only in the manufacturing of functional foods with designed health-promoting properties but also in enhancing conventional foods, such as mosses, yoghurts, kefirs, and fruit juices, with bioactive substances [128]. The encapsulation process has a dual role: protecting the bioactive compound in the core and preserving its properties whilst also controlling the release and precision targeting of bioactive compounds. Additionally, encapsulation masks unwanted aromas, reduces evaporation or loss of volatility, prevents the formation of solid particles, and improves physical stability [53]. Polysaccharides are suitable for the encapsulation of both hydrophobic and hydrophilic bioactive compounds. Furthermore, the encapsulation techniques using polysaccharides have become significant due to their diverse physical and chemical properties, cost-effectiveness, functional attributes, ease of incorporation into food products, and prebiotic potential [65]. It is noteworthy that one in ten people suffer from food contamination annually. Therefore, the rise in food-borne illnesses necessitates highly effective and safe food preservatives that are also natural. However, the use of naturally occurring bioactive compounds, such as phenolic compounds or essential oils, can lead to rapid degradation or deactivation due to their sensitivity towards environmental factors in the matrices they are used in and the subsequent technological processes [62]. The polysaccharide coating plays a crucial role in the encapsulation process and the antioxidant properties of the core, especially in the case of plant-derived bioactive compounds with varying core types. A study conducted by [PERSON] et al.