Advances in efficient encapsulation and controlled release strategies for citrus oils

Area of Science:

• Food Science
• Material Science
• Chemical Engineering

Background:

• Citrus oils (COs) are popular natural flavors with health and preservation benefits.
• Challenges include low solubility, instability, and volatility, hindering controlled release in food.
• Encapsulation offers a solution to overcome these limitations.

Purpose of the Study:

• To review natural biopolymers for citrus oil encapsulation.
• To explore non-thermal encapsulation techniques for controlled release.
• To summarize applications and future potential of encapsulated citrus oils.

Main Methods:

• Review of natural biopolymers (protein-based, carbohydrate-based).
• Exploration of non-thermal encapsulation techniques (emulsification, spraying, electrospinning).
• Analysis of controlled release profiles, kinetics, and influencing factors.

Main Results:

• Encapsulation systems enhance stability, solubility, and controlled release of COs.
• Various biopolymers and non-thermal methods are effective for CO encapsulation.
• Controlled release profiles are influenced by multiple factors.

Conclusions:

• Encapsulated COs offer enhanced functionality and commercial value in food applications.
• Further development is needed to guide their use as food additives, supplements, and preservatives.
• Encapsulation is key to unlocking the full potential of citrus oils in the food industry.