Influence of the microencapsulation on the quality parameters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall components

The Influence of Drying Process Conditions on the Physical Properties, Bioactive Compounds and Stability of Encapsulated Pumpkin Seed Oil

“…Generally, our study indicates that long-term aeration of the sample (72 h) during freeze-drying caused greater degradation of this group of compounds compared to shortterm high-temperature treatment. Opposite results were achieved by Calvo et al (2011Calvo et al ( , 2012, who encapsulated walnut and olive oils with the method of freeze-drying and found SFA saturated fatty acids, MUFA monounsaturated fatty acids, PUFA polyunsaturated fatty acids a Increase/decrease compared to the control sample that the content of tocopherols in the encapsulated samples differed insignificantly from that assayed in the samples of control oils. In general, high degradation of tocopherols in all analyzed powders could be explained by the presence of light and oxygen during the drying process (Anwar and Kunz 2011) since these compounds are not resistant to high temperatures (Bruscatto et al 2009).…”

“…Some of the most common wall materials used for oil encapsulation by spray-drying include gelatin, carbohydrates (maltodextrin, starch, inulin), proteins (milk, whey, plants), and plant gums (Arabic, guar). However, combination of wall materials is often used to improve the emulsifying properties and increase the efficiency of encapsulation (Calvo et al 2012;Pourashouri et al 2014). Spray-drying encapsulation is an optimal solution for oils because it allows for the transformation of emulsion into powder in a very short period of time, simultaneously preserving its valuable properties (Westergaard 2004).…”

Microencapsulation: concepts, mechanisms, methods and some applications in food technology

“…However, its high cost and long process time undermine its commercial applicability (MARQUES et al, 2006). CALVO et al (2012) microencapsulated extra-virgin olive oil in the presence of maltodextrin, carboxymethylcellulose and lecithin by lyophilization, demonstrating that the oil was unaltered for 9 to 11 months, which increased the shelf life. EZHILARASI et al (2013) encapsulated garcinia fruit extract in whey protein isolate and maltodextrin by lyophilization and aplicated in bread that exhibited higher volume, softer crumb texture, desirable colour and sensory attributes.…”

β-Cyclodextrins as Encapsulating Agents of Essential Oils

“…However, its high cost and long process time reduce its applicability [64]. Examples of studies that used this technique include Calvo et al [90] who microencapsulated extra virgin olive oil in the presence of maltodextrin, carboxymethylcellulose, and lecithin; Ezhilarasi et al [91], who studied microencapsulation of garcinia fruit extract by spray drying and its effect on bread quality; Piletti et al [19], who encapsulated eugenol essential oil into β-cyclodextrin molecules through lyophilization; and Hill et al [21], who encapsulated cinnamon bark extract, trans-cinnamaldehyde, clove extract, eugenol, and a 2:1 mixture (transcinnamaldehyde: eugenol) with β-cyclodextrin using the lyophilization method.…”