Microencapsulation is a process of building a functional barrier between the core and wall material to avoid chemical and physical reactions and to maintain the biological, functional, and physicochemical properties of core materials. Microencapsulation of marine, vegetable, and essential oils has been conducted and commercialized by employing different methods including emulsification, spray-drying, coaxial electrospray system, freeze-drying, coacervation, in situ polymerization, melt-extrusion, supercritical fluid technology, and fluidized-bed-coating. Spray-drying and coacervation are the most commonly used techniques for the microencapsulation of oils. The choice of an appropriate microencapsulation technique and wall material depends upon the end use of the product and the processing conditions involved. Microencapsulation has the ability to enhance the oxidative stability, thermostability, shelf-life, and biological activity of oils. In addition, it can also be helpful in controlling the volatility and release properties of essential oils. Microencapsulated marine, vegetable, and essential oils have found broad applications in various fields. This review describes the recognized benefits and functional properties of various oils, microencapsulation techniques, and application of encapsulated oils in various food, pharmaceutical, and even textile products. Moreover, this review may provide information to researchers working in the field of food, pharmacy, agronomy, engineering, and nutrition who are interested in microencapsulation of oils.

The effects of different ultrasound emulsification conditions (20 kHz at 50-55 W cm, 40% amplitude for 2, 6, 12 or 18 min) on the physicochemical properties of soybean protein isolate-stabilized emulsions containing medium chain triglycerides (MCT), and long chain triglycerides (LCTs, palm, soybean and rapeseed oils) were investigated. It was found that MCT oil emulsions had the minimum droplet size (d) of 0.5 ± 0.0 µm after ultrasound emulsification for 18 min. Moreover, results indicated that MCT oil emulsions had better emulsion stability (using distilled water as a water phase at neutral pH and room temperature) and higher adsorbed protein amounts at their interface than the LCTs emulsions. However, the absolute zeta (ζ)-potential values of MCT oil emulsions were the lowest among all the oil-in-water emulsions. Interestingly, the particle size of palm oil emulsion decreased after heat treatment at 90 °C for 30 min. In conclusion, high intensity ultrasound (HIU) could be considered as a useful emulsification technology to produce emulsions stabilized by soy protein isolate. However, the physicochemical properties of emulsions were different based on the types of oils as well as HIU time.

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The differences between ultrasonic and non-ultrasonic approaches in synthesizing Lignosus rhinocerotis polysaccharide-selenium nanoparticles (LRP-SeNPs) were compared in terms of size, morphology, stability and antioxidant activity by UV-VIS, FT-IR, X-ray diffraction (XRD), dynamic light scattering (DLS), transmission electron microscopy (TEM), and energy dispersive X-ray (EDX) with high resolution TEM. Results indicated that the SeNPs were associated with the LRP macromolecules in a physical adsorption pattern without breaking chemical bonds, and the ultrasonic treatment reduced the size of SeNPs, narrowed the size distribution as well as improved the stability. Due to the LRP compact coil structure loosed under ultrasonic cavitation, the SeNPs could be easily diffused into the LRP internal branches instead of gathering on the LRP surface and were well dispersed and eventually stabilized throughout the extended branches. After ultrasound treatment, the SeNPs had a minimum average diameter of ∼50 nm and the LRP-SeNPs could remain homogeneous and translucent for 16 days within 200 nm size. Furthermore, the ultrasound-treated LRP-SeNPs exhibited higher DPPH and ABTS radical-scavenging abilities than those untreated with ultrasound. This difference may be attributed to the reason that ultrasound can reduce the SeNPs size and increase the specific surface area, which provides sufficient active sites to react with the free radicals and suppress the oxidizing reactions. The integrated results demonstrated that ultrasound played a crucial role in the dispersion, size control, stabilization and antioxidant activity of SeNPs.

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