“…The encapsulation processes have been widely used in the chemical, pharmaceutical and food industry in aim to protect an active compound from environmental conditions (oxygen, water, acid, interactions with other ingredients), which may affect its stability during processing, to impart controlled release or to change its physical properties, reducing stickiness during storage or transportation (Boonyai, Bhandhari, & Howes, 2004;Palzer, 2005;Fuchs et al, 2006;Werner, Jones, Paterson, Archer, & Pearce, 2007). The product obtained from the different encapsulation technologies can be classified according to the final product size; they are called capsules or macrocapsules when these are bigger than 5,000 µm, microcapsules when the size is between 0.1 and 5,000 µm and nanocapsules when these are smaller than 0.1 µm (Baker, 1987;Murugesan & Orsat, 2012).…”