Carvalho da Silva Luana, Castelo Rachel Menezes, Cheng Huai N, Biswas Atanu, Furtado Roselayne Ferro, Alves Carlucio Roberto
State University of Ceará, Science and Technology Center, 60.714-903, Fortaleza, CE, Brazil.
USDA Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124, USA.
Food Technol Biotechnol. 2022 Sep;60(3):308-320. doi: 10.17113/ftb.60.03.22.7329.
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/ polymerization). This article also provides information on the principles, parameters, advantages, disadvantages and applications of these methods.
除了用于食品、燃料和润滑剂外，植物油在许多其他应用中也很有前景，如食品添加剂、营养补充剂、化妆品和生物医学；然而，它们较低的氧化稳定性会限制其使用。微胶囊化是一种成熟的方法，可用于保护油脂不被降解、控制活性成分的释放、在储存期间抵御外部因素以及提高耐久性。本文综述了植物油的微胶囊化方法，包括物理方法（喷雾干燥和冷冻干燥）、物理化学方法（复合凝聚、离子凝胶化和静电层层沉积）以及化学方法（界面聚合）。本文还提供了这些方法的原理、参数、优点、缺点及应用方面的信息。
