Literature review about the encapsulation of natural compounds in the food industry and the potential usage of yeast cell walls as a matrix. The structure should be following:  -What is encapsulation, and for which application is encapsulation used in the food and beverage industry? -Yeast cells of other processes (brewing/wine process) can be recycled/upcycled for better sustainability? How are yeast cells used as probiotics -What are the main advantages of yeast cells as innovative encapsulation matrices?