Tița Ovidiu, Constantinescu Maria Adelina, Rusu Lăcrămioara, Tița Mihaela Adriana
Department of Agricultural Sciences and Food Engineering, Lucian Blaga University of Sibiu, Doctor Ion Rațiu No. 7, 550012 Sibiu, Romania.
Department of Chemical Engineering and Food, Vasile Alecsandri University of Bacău, 600115 Bacău, Romania.
Polymers (Basel). 2024 Apr 9;16(8):1026. doi: 10.3390/polym16081026.
The technique of encapsulating different materials into matrices that can both protect and release their contents under specific circumstances is known as encapsulation. It serves the primary function of shielding delicate components from outside influences, including heat, light, and humidity. This can be accomplished by a variety of procedures that, depending on the method and materials selected, result in the creation of particles with various structures. The materials used for encapsulation in food applications must be of high quality, acceptable for human consumption, and stable during processing and storage. The most suitable natural polymers for food applications are carbohydrates, proteins, or mixtures thereof. Volatile oils are end products of plant metabolism, accumulated and stored in various plant organs, cells, or secretory tissues. These are natural and are characterized by the scent of the aromatic plants they come from. Because of their antibacterial and antioxidant qualities, they are being utilized more and more in the food and pharmaceutical industries. Since volatile oils are highly sensitive to environmental changes, they must be stored under specific conditions after being extracted from a variety of plant sources. A promising method for increasing the applicability of volatile oils is their encapsulation into colloidal particles by natural polymers such as carbohydrates and proteins. Encapsulation hides the unfavorable taste of nutrients while shielding delicate dietary ingredients from the effects of heat, moisture, oxygen, and pH. This technique results in improved stability for volatile oils that are often sensitive to environmental factors and offers the possibility of using them in an aqueous system even if they are insoluble in water. This paper aims to provide an overview of the current advances in volatile oil encapsulation technologies and presents a variety of natural polymers used in the food industry for encapsulation. Also, a distinct section is created to highlight the current advances in dairy products enriched with encapsulated volatile oils.
将不同材料封装到能够在特定情况下保护并释放其内容物的基质中的技术被称为包封。它的主要功能是保护脆弱成分免受外界影响，包括热、光和湿度。这可以通过多种程序来实现，根据所选方法和材料的不同，会产生具有各种结构的颗粒。食品应用中用于包封的材料必须质量高、可食用且在加工和储存过程中稳定。食品应用中最合适的天然聚合物是碳水化合物、蛋白质或它们的混合物。挥发油是植物新陈代谢的终产物，积累并储存在各种植物器官、细胞或分泌组织中。它们是天然的，具有其来源芳香植物的气味。由于其抗菌和抗氧化特性，它们在食品和制药行业中的应用越来越广泛。由于挥发油对环境变化高度敏感，从各种植物来源提取后必须在特定条件下储存。一种提高挥发油适用性的有前景的方法是通过碳水化合物和蛋白质等天然聚合物将其封装到胶体颗粒中。包封隐藏了营养成分的不良味道，同时保护脆弱的膳食成分免受热、水分、氧气和pH值的影响。该技术提高了通常对环境因素敏感的挥发油的稳定性，并且即使它们不溶于水也提供了在水性体系中使用它们的可能性。本文旨在概述挥发油封封技术的当前进展，并介绍食品工业中用于包封的各种天然聚合物。此外，还专门设立了一个章节来突出富含包封挥发油的乳制品的当前进展。
