of poorly water soluble bioactives has attracted wide attention in the food and pharmaceutical industry for the past few years for various applications like protection of bioactivity and their controlled release for improving bioavailability. The encapsulation of polyphenols overcome the drawbacks of their instability, alleviate unpleasant tastes or flavors, as well as improve the half-life of the compound in vivo and in vitro (Augustin and Hemar, 2009 and Mozafari et al., 2008).