Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation

Fruits, vegetables, seeds, flowers, leaves, and waste by-product are a source of phenolic compounds. However, the sta- bility of polyphenols into the food or as ingredient after the extraction from their natural matrix makes them highly sus- ceptible to degradation from environmental, food, and GI conditions (pH and enzymes), limiting their application as healthy ingredients.