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Extraction of Plant-based Capsules for Microencapsulation Applications
Published on: November 9, 2016
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Recent developments in the encapsulation of lavender essential oil
Sara Hedayati1, Mohammad Tarahi2, Aida Iraji3
1Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
Advances in Colloid and Interface Science
|June 15, 2024
Summary
Essential oils (EOs), like lavender essential oil (LEO), offer natural alternatives to synthetic compounds. Encapsulation enhances LEO
Area of Science:
- Food Science
- Material Science
- Pharmaceutical Science
Background:
- Synthetic compounds raise environmental and health concerns.
- Essential oils (EOs) present natural, bioactive alternatives.
- Lavender essential oil (LEO) has diverse industrial applications but limited stability.
Purpose of the Study:
- To review recent advances in lavender essential oil (LEO) encapsulation.
- To explore various encapsulation methods and their impact on LEO.
- To highlight applications of encapsulated LEO in food and non-food products.
Main Methods:
- Review of encapsulation techniques including liposomes, emulsification, spray drying, complex coacervation, inclusion complexation, and electrospinning.
- Analysis of processing conditions and carrier effects on encapsulated LEO.
- Focus on stability, physicochemical properties, and release kinetics.
Main Results:
- Encapsulation significantly improves LEO stability and solubility.
- Different methods yield varying effects on LEO's properties and release profiles.
- Processing conditions and carriers critically influence the final encapsulated product.
Conclusions:
- Encapsulation is crucial for overcoming LEO's limitations.
- Advanced encapsulation strategies enhance LEO's functionality and application potential.
- Encapsulated LEO offers a promising sustainable alternative in various industries.
