LAUSR

Abstract Microencapsulation is a technique increasingly studied in food science aimed to increase stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes, preservatives, and microorganisms. The most commonly used wall materials include hydrocolloids, proteins, starches, dextrins, lipids, various emulsifiers, and fibers, alone or associated with other compounds. Encapsulation techniques are diverse, and the choice of the most appropriate technique depends on the material to be encapsulated, the purpose of use, and the availability of equipment. In the case of the core material, several studies have focused on the encapsulation of natural dyes, due to the increasing market demand for this type of food additive. This review focuses on the microencapsulation of natural food dyes, presenting the main encapsulated compounds and wall materials, as well as the techniques used for this purpose.