**16. Conclusions and perspectives**

Since, very good results have been obtained on enhancing overall quality, browning, oxidation and softening, shelf-life extension, control of decay, and nutraceutical benefits with a number of diverse additives and bioactive compounds incorporated into edible films and coatings designed for different foods, could be useful to consider that the use the edible films and coating as carrier of food additives and bioactive compounds represent a good alternative for food industry to improve the quality and safety of the food, as well as to offer new product to consumers.

Many companies and research institutes are looking for new ingredients with possible health benefits. Ingredients such as phytochemicals, wood-derived ingredients such as phytosterols, pro- and prebiotics, new types of carotenoids, trace minerals and polyphenols will be available in next the years. Microencapsulation will certainly play an important role in this process, although it will always make an ingredient more expensive to use and bioavailability should always be considered carefully.

## **Author details**

448 The Complex World of Polysaccharides

*Advantages* 

smell).

**15. Advantages and disadvantages of the microencapsulation** 

microencapsulated active compounds in the food industry could be:

2. Immobility of active agent in food processing systems.

5. Creation of visible and textural effects (visual cues).

8. Controlled release (differentiation, release by the right stimulus).

2. Increased complexity of production process and/or supply chain.

3. Undesirable consumer notice (visual or touch) of encapsulates in food products.

4. Stability challenges of encapsulates during processing and storage of the food

Since, very good results have been obtained on enhancing overall quality, browning, oxidation and softening, shelf-life extension, control of decay, and nutraceutical benefits with a number of diverse additives and bioactive compounds incorporated into edible films and coatings designed for different foods, could be useful to consider that the use the edible films and coating as carrier of food additives and bioactive compounds represent a good alternative for food industry to improve the quality and safety of the food, as well as to offer

Many companies and research institutes are looking for new ingredients with possible health benefits. Ingredients such as phytochemicals, wood-derived ingredients such as phytosterols, pro- and prebiotics, new types of carotenoids, trace minerals and polyphenols will be available in next the years. Microencapsulation will certainly play an important role in this process, although it will always make an ingredient more expensive to use and

food product such as oxygen or water).

**16. Conclusions and perspectives** 

bioavailability should always be considered carefully.

volatile oil handling).

soluble, color). 7. Off-taste masking.

1. Additional costs.

product.

new product to consumers.

*Disadvantages* 

According to Zuidam and Shimoni [12] the possible advantages and disadvantages of

1. Superior handling of the active agent (e.g., conversion of liquid active agent into a powder, which might be dust free, free flowing, and might have a more neutral

3. Improved stability in final product and during processing (i.e., less evaporation of volatile active agent and/or no degradation or reaction with other components in the

4. Improved safety (i.e., reduced flammability of volatiles like aroma, no concentrated

6. Adjustable properties of active components (particle size, structure, oil- or water-

#### Rosa M. Raybaudi-Massilia and Jonathan Mosqueda-Melgar

*Institute of Food Science and Technology, Central University of Venezuela, Lomas de Bello Monte, Calle Suapure, Caracas, Venezuela* 

## **17. References**


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