Department of Technique and Food Development, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159 c, 02-776 Warszawa, Poland.
Molecules. 2022 Aug 12;27(16):5142. doi: 10.3390/molecules27165142.
These days, consumers are increasingly "nutritionally aware". The trend of "clean label" is gaining momentum. Synthetic additives and preservatives, as well as natural ones, bearing the E symbol are more often perceived negatively. For this reason, substances of natural origin are sought tfor replacing them. Essential oils can be such substances. However, the wider use of essential oils in the food industry is severely limited. This is because these substances are highly sensitive to light, oxygen, and temperature. This creates problems with their processing and storage. In addition, they have a strong smell and taste, which makes them unacceptable when added to the product. The solution to this situation seems to be microencapsulation through complex coacervation. To reduce the loss of essential oils and the undesirable chemical changes that may occur during their spray drying-the most commonly used method-complex coacervation seems to be an interesting alternative. This article collects information on the limitations of the use of essential oils in food and proposes a solution through complex coacervation with plant proteins and chia mucilage.
如今，消费者越来越注重营养健康。“清洁标签”的趋势愈演愈烈。带有 E 标志的合成添加剂和防腐剂，以及天然添加剂，越来越多地被负面看待。出于这个原因，人们正在寻找天然物质来替代它们。精油可以作为这类物质。然而，精油在食品工业中的广泛应用受到严重限制。这是因为这些物质对光、氧和温度非常敏感。这给它们的加工和储存带来了问题。此外，它们具有强烈的气味和味道，这使得它们在添加到产品中时无法被接受。通过复杂凝聚进行微胶囊化似乎是解决这一问题的方法。为了减少精油的损失和在喷雾干燥过程中可能发生的不良化学变化（喷雾干燥是最常用的方法），复杂凝聚似乎是一种有趣的替代方法。本文收集了有关精油在食品中使用限制的信息，并通过与植物蛋白和奇亚胶的复杂凝聚提出了一种解决方案。
