Xiao Zuobing, Liu Wanlong, Zhu Guangyong, Zhou Rujun, Niu Yunwei
School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, 201418, China.
J Sci Food Agric. 2014 Jun;94(8):1482-94. doi: 10.1002/jsfa.6491. Epub 2013 Dec 27.
This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.
本文简要介绍了基于复凝聚技术的香料和精油微胶囊的制备及应用。综述了用于香料和精油微胶囊化的传统带相反电荷的蛋白质和多糖包囊剂，以及复凝聚方法的最新进展。深入描述了从动物源产品（明胶、乳清蛋白、丝素蛋白）和植物中提取的蛋白质（大豆蛋白、豌豆蛋白），以及多糖，如阿拉伯胶、果胶、壳聚糖、琼脂、海藻酸盐、卡拉胶和羧甲基纤维素钠。近几十年来，香料和精油微胶囊在食品、纺织品、农业和制药领域发现了许多潜在的实际应用。本文详细讨论了不同的包衣材料及其应用。因此，所获得的信息有助于根据微胶囊作为香料和精油载体的优点、局限性和性能，建立选择微胶囊制备方法的标准。
