Fernandes Beatriz, Oliveira M Conceição, Marques Ana C, Dos Santos Rui Galhano, Serrano Carmo
Instituto Nacional de Investigação Agrária e Veterinária (INIAV), Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal.
CERENA, DEQ, Instituto Superior Técnico (IST), University of Lisbon, Av. Rovisco Pais, No. 1, 1049-001 Lisbon, Portugal.
Foods. 2024 Nov 29;13(23):3873. doi: 10.3390/foods13233873.
Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry, they are increasingly used to replace synthetic additives, aligning with consumer demand for natural ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be added to a vast range of foods and beverages, including bakery products, candies, meat products, and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light, oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by enhancing their stability during storage, protecting sensitive molecules from reacting in the food matrix, providing controlled release of the core ingredient, and improving dispersion in the medium. There is a lack of articles that research, develop, and optimize formulations of microencapsulated EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the food industry, whilst presenting great potential as natural and more stable alternatives to synthetic flavors, colorants, and preservatives than the pure extract. This review explores the more common microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being the most widely used at an industrial scale. New emerging techniques are explored, with a special focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients are presented, and their applications in the food and beverage industry are listed.
精油（EOs）和油树脂（ORs）是植物提取物，含有用于调味、着色和保存的挥发性和非挥发性化合物。在食品工业中，它们越来越多地被用于替代合成添加剂，以满足消费者对天然成分的需求，取代人工香料、色素和防腐剂。微胶囊可以添加到各种食品和饮料中，包括烘焙食品、糖果、肉类产品和调味汁，以及活性食品包装。然而，由于其疏水性以及在光照、氧气、水分和温度下稳定性较差，将精油和油树脂纳入食品和饮料中可能会很困难。微胶囊技术通过在储存期间提高其稳定性、保护敏感分子在食品基质中不发生反应、提供核心成分的控释以及改善在介质中的分散性来应对这些挑战。目前缺乏研究、开发和优化微胶囊化精油和油树脂配方以纳入食品的文章。微胶囊化油树脂被食品工业忽视，而作为天然且比纯提取物更稳定的合成香料、色素和防腐剂替代品，具有巨大潜力。本综述探讨了食品工业中使用的精油和油树脂更常见的微胶囊化方法，喷雾干燥是工业规模上使用最广泛的方法。还探讨了新兴技术，特别关注基于喷雾干燥的技术。介绍了壁材和包封成分的类别，并列出了它们在食品和饮料工业中的应用。
