https://doi.org/10.17113/ftb.60.03.22.7329

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

Luana Carvalho da Silva¹, Rachel Menezes Castelo¹, Huai N. Cheng², Atanu Biswas³, Roselayne Ferro Furtado^4* and Carlucio Roberto Alves¹

¹State University of Ceará, Science and Technology Center – Zip-code: 60.714-903, Fortaleza – CE, Brazil

²USDA Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA

³USDA Agricultural Research Service, National Center for Agricultural Utilization Research, 1815 North University Street, Peoria, IL 61604, USA

⁴Embrapa Agroindústria Tropical- Zip-code: 60.511-110, Fortaleza - CE, Brazil

Article history:

Received: 13 May 2021

Accepted: 9 April 2022

Key words:

microparticles; vegetable oils; oxidative stability; fatty acids; controlled release

Summary:

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 methodology for the preservation of oils against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oils are reviewed, including physical methods (spray drying and freeze-drying), physical-chemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposition), and chemical methods (interfacial/in situ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages, and applications of these methods.