## 5 Microencapsulated Bioactive Compounds: Application in Food Systems
** \\ \hline \multirow{7}{*}{Meat} & _Allium sativuum_ essential oil & Antimicrobial activity & Spray drying & Malhotectrin and gum Arabic & Minced meat & [209] \\ \cline{2-6}  & Thyme essential oil & Antioxidant and antimicrobial activities & Spray drying & Casein and maltodextrin & Hamburgers & [210] \\ \cline{2-6}  & Prelky Pear Extract & Antioxidant and antimicrobial activities & Ionic gelation & Sodium alginate & Beer burger & [211] \\ \cline{2-6}  & Pitalya peel extract & Colorant and antioxidant activity & Spray drying & Maltodextrin & Pork patties & [212] \\ \cline{2-6}  & Flaseased oil and Vitamin E & Fortification omega-3 and vitamin E & Freeze drying & Gelatine and gum arabic/grupin & Chicken sausages & [227] \\ \cline{2-6}  & & Healthy meat product & & & & \\ \cline{2-6}  & Tgmur, chia, and Insect oils & (replement of SPA by & Spray drying & Lactose and caseinate & Dcer plate & [228] \\  & MIA/PA/PUFA & & & & & \\ \cline{2-6}  & Fish oil & Fortification omega-3 & Freeze drying & Whey protein, tragacanth gum, and arrangement & Chicken nuggets & [229] \\ \cline{2-6}  & Fish oil & Fortification omega-3 & Complex concre  
The encapsulation of different healthy oils in order to improve the nutritional quality or enrichment foods with biologically active fatty acids (e.g., omega-3, DPA, DHA, etc.) was also a strategy used by multiple researchers [25]. Moreover, microencapsulation not only prevents the degradation of nutrients but also enhances the bioavailability of these nutrients at their site of absorption. Several dairy products were reformulated with this strategy. Vitamin D\({}_{3}\) was encapsulated in two flaxseed oil emulsion formulations [234] to fortify the cheese with omega-3 and other polyunsaturated fatty acids. Emulsions were stabilized with calcium caseinate in the presence or absence of lecithin; these were used to standardize cheese milk. It was noticed that the recovery level of vitamin D\({}_{3}\) in the cheese samples was 91% and 84% in the presence or absence of lecithin, respectively. The higher retention and stability of the encapsulated vitamin in the curd were also observed. The same oil (flaxseed oil) was also encapsulated and added to ice cream at various levels (3%, 4%, and 5%) [214]. In this case, the authors reported a fortification in \(\alpha\)-linonic acid (omega-3) and high oxidative stability; thus, the nutritional characteristic of this product was improved without comprising its shelf-life or organoleptic properties during the studied period of storage (120 days). The same research group also proposed the fortification of milk using microcapsules of flaxseed oil (spray drying) [213]. Similar to the other study, the authors reported that fortified milk was oxidative stable and sensorially acceptable, while high amounts of \(\alpha\)-linonic acid were found in the reformulated milk, which demonstrated their nutritional improvement. Another research uses a combination of encapsulated rapeseed oil and _Hibiscus sabdariffa_ L. anthocyanins to produce a healthy and functional yogurt [215]. In this case, the use of these microparticles in the yogurt matrix presented technical feasibility, providing color and functionality to the product, while the yogurt had high appearance acceptability [215]. Finally, the use of 8% encapsulated chia oil in butter manufacture produces a significant improvement of nutritional quality (omega-3), with reasonable oxidative stability [220]. In fact, these authors conclude that the omega-3 concentration in butter up to 8% could be increased using these microcapsules without any effect on the sensory characteristics. In the bakery industry, the fortification of bread with flaxseed oil was also conducted by [PERSON] et al. [221]. The authors proposed the development of a functional bread using encapsulated garlic and flaxseed oils and reported that these functional breads were stable against oxidation and simultaneously received a high sensory rating and acceptability.