“…To help achieve the production of healthier food, numerous techniques and methodologies have been developed within the last couple decades following the nutrient fortification (Akhtar et al, 2011;Shilpashree et al, 2015;Zhu et al, 2020) or encapsulation path when components sensitive to processing (i.e., vitamins, antioxidants, enzymes, probiotics) are incorporated (Ye et al, 2018;Maurya et al, 2020;Castro Coelho et al, 2021). For the encapsulation of bioactive ingredients, several technologies have been proposed including nano/microemulsification, spray drying, lyophilization, electro-spinning/ spraying (Ray et al, 2016;Jalali-Jivan et al, 2020;Moreira et al, 2020). However, micro-emulsions are considered more advantageous than nano-emulsions since they are transparent and therefore do not affect the appearance of food products nor they require expensive equipment or ingredients for their formation McClements, 2018).…”