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Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview
- Source :
- Food Technology and Biotechnology, Vol 60, Iss 3, Pp 308-320 (2022)
- Publication Year :
- 2022
- Publisher :
- University of Zagreb Faculty of Food Technology and Biotechnology, 2022.
-
Abstract
- In addition to being used in food, fuel and lubricants, vegetable oils are promising in many other applications such as food additives, nutritional supplements, cosmetics and biomedicine; however, their low oxidative stability can limit their use. Microencapsulation is a well-established method for the preservation of oil against degradation, controlled release of active ingredients, protection against external factors during storage, and enhanced durability. In this article, microencapsulation methods for vegetable oil are reviewed, including physical methods (spray-drying and freeze-drying), physicochemical 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.
Details
- Language :
- English
- ISSN :
- 13309862 and 13342606
- Volume :
- 60
- Issue :
- 3
- Database :
- Directory of Open Access Journals
- Journal :
- Food Technology and Biotechnology
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.73c7dd1c623a449692dbf9746a42f6de
- Document Type :
- article
- Full Text :
- https://doi.org/10.17113/ftb.60.03.22.7329