
Encapsulation in the food industry has gained relevant importance, mainly due to its contribution to solve food problems by reducing the loss of nutrients, prolonging the shelf-life, and improving food quality and safety. Lipid-based delivery systems as microemulsions, liposomes, solid lipid nanoparticles and nanostructured lipid carriers are widely used to deliver food ingredients due to their ability to protect and deliver it, enhancing its functionality and bioavailability. Despite the benefits on delivering food ingredients the toxicity profile of such carriers is usually neglected. The encapsulation advantages and disadvantages, and microencapsulation techniques used to obtain lipid-based carriers for food ingredients delivery are discussed in a review paper just published in the Journal of Food Engineering by Pedro Fonte from BERG-iBB and colleagues from the Federal University of Valleys of Jequitinhonha and Mucuri, Brazil. More importantly, the different types of lipid-based carriers used for food ingredients delivery are thoroughly scrutinized, as well as their application in foods and possible toxicity concerns.