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Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
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Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview
Luana Carvalho da Silva1, Rachel Menezes Castelo1, Huai N Cheng2
1State University of Ceará, Science and Technology Center, 60.714-903, Fortaleza, CE, Brazil.
Food Technology and Biotechnology
|November 2, 2022
Summary
Microencapsulation enhances vegetable oil stability for diverse applications, including food additives and biomedicine. This review details physical, physicochemical, and chemical methods for oil preservation and controlled release.
Area of Science:
- Food Science
- Materials Science
- Biomedical Engineering
Background:
- Vegetable oils have broad applications but suffer from low oxidative stability.
- Microencapsulation offers a solution to protect oils from degradation and control their release.
Purpose of the Study:
- To review various microencapsulation methods for vegetable oils.
- To provide insights into the principles, parameters, advantages, disadvantages, and applications of these methods.
Main Methods:
- Physical methods: spray-drying, freeze-drying.
- Physicochemical methods: complex coacervation, ionic gelation, electrostatic layer-by-layer deposition.
- Chemical methods: interfacial/in situ polymerization.
Main Results:
- Each method presents unique principles, parameters, and performance characteristics.
- Understanding these methods is crucial for optimizing vegetable oil applications.
Conclusions:
- Microencapsulation is a versatile technique for improving vegetable oil utility.
- The choice of method depends on specific application requirements and desired outcomes.
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