![]() | ![]() | 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 Furtado4*
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.
*Corresponding author: | +558533917362 | |
roselayne.furtado@embrapa.br |