Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Abstract

Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.

β-Cyclodextrins as Encapsulating Agents of Essential Oils

“…The proper choice of encapsulation technique and the coating material depends on the end use of the product and the processing conditions involved. The coating material determines the stability of the particles, the process efficiency, and the degree of core protection [8].…”

“…Very simply, this process consists of (i) preparing, (ii) homogenizing, and (iii) atomizing the suspension and (iv) drying the atomized particles [8]. The encapsulation efficiency using the spray drying technique is dependent on the preparation of a stable emulsion/suspension of oil in water and spraying it into small droplets on the drying bed [63].…”

“…The coacervation agent desolvates the polymer solution in a coacervate (polymer rich phase) and coacervation medium (poor polymer phase). During the encapsulation process, the bioactive compound is encapsulated within the polymer rich phase [7,8].…”

Control of mycotoxigenic fungi with microcapsules of essential oils encapsulated in chitosan

“…Furthermore, EDs are volatile compounds that are easily degraded when exposed to factors such as light, oxygen and temperature (Beyki et al, 2014); thus, affecting their stability, sensorial properties and functionality (de Lira-Mota et al, 2012;Soliman et al, 2013;Bakry et al, 2016). In order to maintain the EDs native structure, we have used chitosan to encapsulate it due to its chemical and physical properties.…”

Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

“…The majority of literatures on the microencapsulation of functional lipids have been carried by using fish oils, chia oils, or flaxseed oils as core material Tirgar et al 2015;Tonon et al 2011). Dried microencapsulated edible oil has gained considerable interest in food industries, since it is easily incorporated into many food products, such as bread, low-fat cakes, cookies, fruit juice, cheese, yogurt, soups powder, and infant formula (Bakry et al 2016). The health benefits of functional oils consumption may further drive the development of microencapsulated oils for nutraceutical and food enrichment applications.…”