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

Luana Carvalho da Silva1orcid tiny, Rachel Menezes Castelo1orcid tiny, Huai N. Cheng2orcid tiny, Atanu Biswas3orcid tiny, Roselayne Ferro Furtado4*orcid tiny and Carlucio Roberto Alves1orcid tiny

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

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Key words:

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


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/in situ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.

*Corresponding author: +558533917362

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