A Review on Encapsulation of Oils

Abstract

Heat, oxygen, moisture and light are the main causes of oxidation reactions in lipid containing foods. In particular, lipid oxidation is a major problem for unsaturated lipids. Until recent years, natural or synthetic antioxidants have been widely used in oils to retard oxidative deteriorations. Nowadays, encapsulation of oils like other sensitive materials such as vitamins, colorants, phenolic compounds or probiotic bacteria by various techniques have become increasingly popular as a promising preservation method. On the other hand, encapsulation improves handling properties of oils as well as protecting oils against oxidation. Spray drying is the most preferred encapsulation technique due to its lower operating costs and simplicity. Freeze-drying, coacervation and emulsification are the other well-known encapsulation methods. However, process parameters of these methods have extremely important effect on storage stability of encapsulated oils. As for encapsulated oils by drying, also the characteristics of powder products are greatly influenced by process variables. Many studies have been carried out to optimize process factors for encapsulation of oils with a maximum efficiency. In this review, common practices used for oil encapsulation and the oxidative stability of encapsulated oils are discussed in detail. Furthermore, effects of environmental conditions on storage stability of encapsulated oils during storage are also reviewed.

Functional properties of chickpea protein-pectin interfacial complex in buriti oil emulsions and spray dried microcapsules

“…The stability of microcapsules in our study can be partially attributed to the high encapsulation efficiency, which ranged from 87 to 98%. In general, the protection of oils against oxidation is closely related to the encapsulation efficiency (Özbek & Ergönül, 2017). Aghbashlo et al (2013) microencapsulated fish oil and correlated the encapsulation efficiency with the peroxide value during 4 weeks of storage.…”

“…Furthermore, spray drying at different temperatures had no effect on the lipid oxidation during 6 months. The spray drying air temperature affects properties such as water activity and moisture of the powders, the particle size, the rate of film formation around the droplets and the microcapsules wall, which may be porous or have cracks (Jafari et al, 2008;Özbek & Ergönül, 2017). These characteristics influence the integrity and protection capacity of microcapsules, affecting their shelf life (Özbek & Ergönül, 2017).…”

“…The spray drying air temperature affects properties such as water activity and moisture of the powders, the particle size, the rate of film formation around the droplets and the microcapsules wall, which may be porous or have cracks (Jafari et al, 2008;Özbek & Ergönül, 2017). These characteristics influence the integrity and protection capacity of microcapsules, affecting their shelf life (Özbek & Ergönül, 2017). Probably, the difference between 180/70 ºC or 210/90 °C was not high enough to evaluate the effect of temperature on microcapsules stability.…”

Impact of spray drying operating conditions on encapsulation efficiency, oxidative quality, and sensorial evaluation of chia and fish oil blends

“…GA and MD have been used for microencapsulation of oils because of their emulsifying and film‐forming properties. In this process, the temperature and speed of injection usually affects the encapsulation quantity of oil (Aksoylu Özbek & Günç Ergönül, 2017). A significantly higher EE of using MD as wall material in spray drying process has indicated a positive correlation between microcapsules and wall material (Ramakrishnan et al., 2018).…”

Microencapsulation of Essential Oils by Spray-Drying and Influencing Factors

“…e hydrolysis level of starch which is termed dextrose equivalent (DE) is directly associated with the degree of core material protection against oxygen penetration [39]. Using MD as the wall material is considered as inexpensive (one-third of the cost of modified starch), almost flavorless, less viscous, less hygroscopic, highly soluble in cold water, and excellently protectable for EOs, milk fat, soy oil, and fish oil [63]. MD is commonly combined with Arabic gum, modified starches, or proteins in a fixed ratio to improve the emulsifying stabilization.…”