Microencapsulation methods for vegetable oils: principles, stability and applications

Authors: SILVA, LUANA - State University Of Ceará; CASTELO, RACHEL - State University Of Ceará; Cheng, Huai; Biswas, Atanu; FURTADO, ROSELAYNE - Embrapa; ALVES, CARLUCIO - State University Of Ceará

Submitted to: Food Technology and Biotechnology
Publication Type: Review Article
Publication Acceptance Date: 4/9/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary: Vegetable oils are gaining a lot of attention in commercial development these days because of their availability, low price, biodegradability, and mild environmental impact. A major problem with its use is their susceptibility to oxidation. Microencapsulation is one of the approaches to reduce oxidation, and a number of methods are currently available. In this article, a review has been made of the literature on microencapsulation methods as applied to vegetable oils. This review should be useful to future workers interested in using microencapsulation to stabilize vegetable oils for various applications.

Technical Abstract: In addition to being used in food, fuel, and lubricants, vegetable oils are promising in many additional 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.