Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview

Overview

Journal Food Technol Biotechnol

Specialty Biotechnology

Date 2022 Nov 2

PMID 36320356

Authors

Luana Carvalho da Silva

Rachel Menezes Castelo

Huai N Cheng

Atanu Biswas

Roselayne Ferro Furtado

Carlucio Roberto Alves

Affiliations

Soon will be listed here.

Abstract

In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.

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