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

被引:13
作者
da Silva, Luana Carvalho [1 ]
Castelo, Rachel Menezes [1 ]
Cheng, Huai N. [2 ]
Biswas, Atanu [3 ]
Furtado, Roselayne Ferro [4 ]
Alves, Carlucio Roberto [1 ]
机构
[1] Univ Estadual Ceara, Sci & Technol Ctr, BR-60714903 Fortaleza, CE, Brazil
[2] Southern Reg Res Ctr, Agr Res Serv, USDA, 1100 Robert E Lee Blvd, New Orleans, LA 70124 USA
[3] Natl Ctr Agr Utilizat Res, Agr Res Serv, USDA, 1815 North Univ St, Peoria, IL 61604 USA
[4] Embrapa Agroind Trop, BR-60511110 Fortaleza, CE, Brazil
关键词
microparticles; vegetable oil; oxidative stability; fatty acids; controlled release; GREEN COFFEE OIL; CHIA SEED OIL; LAYER ELECTROSTATIC DEPOSITION; COMPLEX COACERVATION; OXIDATIVE STABILITY; CONTROLLED-RELEASE; FATTY-ACIDS; MULTILAYER EMULSIONS; IONIC GELATION; WHEY-PROTEIN;
D O I
10.17113/ftb.60.03.22.7329
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
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 en-hanced durability. In this article, microencapsulation methods for vegetable oil are re-viewed, including physical methods (spray-drying and freeze-drying), physicochemical methods (complex coacervation, ionic gelation and electrostatic layer-by-layer deposi-tion), and chemical methods (interfacial/in situ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.
引用
收藏
页码:308 / 320
页数:13
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