The new consumer trends in food industry have promoted the use of nano-, micro-, and macroencapsulation technologies, looking to preserve active compounds from rapid oxidation or inactivation, such as enzymes. In this context, glucose oxidase (GOX) is widely used in various industrial processes and is considered an important green additive for the baking industry (Wong et al., 2008). However, one of the problems with free GOX is the enzyme's inherent instability and the decrease or loss of enzyme activity when the enzyme is subjected to thermal or chemical treatments during production, storage, and application.The encapsulated GOX enzyme has been widely studied due to its considerable analytical and industrial applications (Blandino et al., 2001). In this sense, encapsulated GOX is extremely important for many biosensing applications as sensor arrays and matrices