**Author details**

*Microencapsulation - Processes, Technologies and Industrial Applications*

not modify fat quality.

duced nanoemulsion.

**Acknowledgements**

**Funding sources**

**Conflict of interest statement**

public, commercial, or not-for-profit sectors.

**3. Conclusion**

Moreover, designing systems that entrap essential oil molecules can reduce the adverse interaction of their characteristic aroma with the original food flavor. As a matter of fact, the use of essential oils as food conservatives can be limited by their sensorial impact on the final food product. Accordingly, adding *Lavandula* and *Chamaemelum* spp. essential oils to yoghurt decreased its acceptability by panelist [50]. Actually, when incorporated into food system, bulk essential oils bind with fats [51]. Such bindings could alter the sensory appreciation of the incorporated aliment, since the taste appreciation depends mainly on its fat quality [52]. On the other way, the encapsulation of *Thymus capitatus* essential oil, into a nanoemulsionbased delivery system, ameliorated significantly its sensorial impact when incorporated into milk [48]. Authors explained their findings by the fact that, when nanoencapsulated, essential oil components were trapped inside droplets and were not able to interact with milk ingredients [53]; therefore, their incorporation would

The encapsulation of natural bioactive compounds into a nanoemulsion-based

delivery system presents definitely an interesting approach to facilitate and ameliorate the valorization of essential oils as natural and green food conservators. Actually, the nanoencapsulation of essential oils protect them from brutal external conditions, ameliorate their distribution in the medium leading to an amelioration of their bactericidal potency, as well as prevent their interaction with food components, which induce a positive impact on their incorporation efficacy. However, special attention should be attributed to the formulation step of essential oil nanoemulsion to avoid different physicochemical phenomena, which can seriously affect the stability and the biological efficiency of the pro-

This study was supported by the Tunisian Ministry of Higher Education,

This research did not receive any specific grant from funding agencies in the

Scientific Research, Information, and Communication Technologies.

The authors declare that there are no conflict of interests.

**54**

Mariem Ben Jemaa\*, Hanen Falleh and Riadh Ksouri Laboratory of Aromatic and Medicinal Plants, Biotechnology Center of Borj Cedria, Hammam-Lif, Tunisia

\*Address all correspondence to: mariembenjemaa@yahoo.fr

© 2019 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
