# Microencapsulation of Polyphenols and Their Application in Food Technology
## 5 Applications of Microencapsulated Polypphenols in Food  
### Bakery Products  
In bakery products such as bread and pastries, polyphenols can interact with starch, affecting its texture and structure during and after baking. The addition of polyphenols can lead to a softer, crispier texture and can contribute to lowering the glycaemic index of baked goods [209; 210]. Plant extracts rich in polyphenols, such as those from cinnamon or tea, are therefore sometimes used as functional additives in bakery products [211; 212; 213]. These polyphenols can also reduce retrogradation--the hardening and aging of starch-based products such as bread and pasta--thus helping bread stay fresh longer [214]. However, the direct use of polyphenols in food products is often difficult due to their sensitivity to environmental factors. Exposure to light, oxygen and high temperatures during food processing and storage can degrade polyphenols, reducing their beneficial effects and decreasing their stability. For this reason, microencapsulation technology is often used to protect polyphenols from these external stressors [215; 216]. Research on the application of microencapsulated polyphenols has primarily investigated their impact on the sensory attributes of baked goods, their influence on microbiological stability, as well as their potential to reduce the glycaemic index and prolong the shelf life of bakery products. One of the most significant properties of polyphenols in food products, including bread, is their capacity to lower the glycaemic index. Research has examined the effects of microencapsulated polyphenols extracted from plant sources on reducing the glycaemic index. The addition of extracts was found to inhibit \(\alpha\)-amylase and \(\alpha\)-glucosidase, which led to the reduction of starch digestion, resulting in a lowering of the glycaemic index [217; 218; 219]. Some studies have examined the effect of microencapsulated polyphenols on the texture and structure of bread. It has been shown that polyphenols can bind to starch, leading to reduced retrogradation, resulting in longer freshness and better texture of the product [220; 221]. In studies on bakery products such as cookies, the effect of microencapsulated polyphenols on the sensory properties and stability of these products was analysed. It was found that polyphenols improved the taste and aroma of the products, as well as their shelf life [222; 223]. The studies also examined whether microencapsulated polyphenols have an antimicrobial effect in baked goods, helping to reduce the growth of microorganisms, which contributes to the safety and shelf life of the products [224; 225]. Sensory tests were conducted in several studies to assess consumer acceptance of baked goods enriched with microencapsulated polyphenols. The results were found to show that the products were well received, suggesting that microencapsulated polyphenols can improve not only the nutritional value, but also the taste and appeal of bakery products [221; 225; 226; 227]. Through this research, microencapsulated polyphenols are showing potential in the baking industry to help improve the quality, safety and nutritional value of baked goods. The addition of polyphenols resulted in improved nutritive and sensory characteristics, and improved shelf-life of the products, which is particularly important in the context of the growing interest in safe and healthy foods.