  The indiscriminate use of antibiotics and the emergence of resistant
microorganisms have become a major challenge for the food industry. The purpose
of this work was to microencapsulate the bacteriophage UFV-AREG1 in a calcium
alginate matrix using microfluidic devices and to study the viability and
efficiency of retention. The microcapsules were added to gel of propylene
glycol for use as an antimicrobial in the food industry. The technique showed
the number of the phage encapsulation, yielding drops with an average 100-250
$\mu$m of diameter, 82.1 $\pm$ 2% retention efficiency and stability in the gel
matrix for 21 days. The gel added to the microencapsulated phage showed
efficiency (not detectable on the surface) in reducing bacterial contamination
on the surface at a similar level to antimicrobial chemicals (alcohol 70%).
Therefore, it was possible to microencapsulate bacteriophages in alginate-Ca
and apply the microcapsules in gels for use as sanitizers in the food industry.
