Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview

Silva, Luana Carvalho da; Castelo, Rachel Menezes; Cheng, H. N.; Biswas, Atanu; Furtado, Roselayne Ferro; Alves, Carlúcio Roberto

doi:10.17113/ftb.60.03.22.7329

Cited by 7 publications

(6 citation statements)

References 96 publications

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“…Vegetable oil stands out as one of the primary energy sources for humans, predominantly used in cooking but also nding application in beauty products, food supplement capsules, and various other uses [47,48]. Residual cake oil represents the amount of oil retained in the cake after extraction from the oilseeds.…”

Section: Residual Oil Contentmentioning

confidence: 99%

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Hallouch,

Ibourki,

Devkota

et al. 2024

Preprint

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Purpose : The oil industry generates substantial quantities of oilcake. These residues are traditionally used in many domains for multiple purposes. In order to explore other potential uses of these by-products, a comprehensive physicochemical characterisation was conducted. Methods : The analysis encompassed various parameters, including mineral profiling, protein content, fiber content, fatty acid composition, sterol content, total polyphenol, total flavonoid content, and antioxidant activity in argan, almond, sesame, nigella, sunflower, and soybean press cake. Results : Results indicated that potassium (K), phosphorus (P), magnesium (Mg), calcium (Ca), and sodium (Na) constituted the primary mineral elements in the studied oilcake. Regarding protein content, argan and soybean press cakes contained the highest level of 45.90±0.10 and 44.85±1.10 g/100g, respectively, while nigella and sunflower press cakes had the lowest protein content of 25.62±1.99 and 26.43±2.06 g/100g, respectively. The fatty acid composition revealed that the residual oils extracted could present beneficial properties, as they are rich in unsaturated fatty acids. Nigella press cake oil has a high oleic acid content (67.65%), while Sunflower press cake oil is richest in linoleic acid (54.17%). Sunflower press cake outperformed in total phenolic and flavonoid content, with registered values of 9.82 mg GAE/g and 15.44 mg QE/g, respectively. Additionally, sunflower press cake demonstrated the highest DPPH and FRAP antioxidant activity, and the values were 34.05 and 8.90 mg AAE/g, respectively. Conclusion : The findings suggest that oilcake could be considered as a rich nutrient source and their extracts exhibit substantial potential for added value, warranting focused attention in future research and development.

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Section: Residual Oil Contentmentioning

confidence: 99%

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Hallouch,

Ibourki,

Devkota

et al. 2024

Preprint

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“…Figure 2 shows the diagram of the SD encapsulation method. SD is particularly useful for encapsulating fatty or fat-soluble compounds, including fragrance oils, as well as aromatic substances composed of highly volatile aldehydes, ketones, alcohols, esters, and ethers [23,24]. This method is also used to microencapsulate bioactive and health-promoting compounds such as polyphenols, flavonoids, etc.…”

Section: Spray-dryingmentioning

confidence: 99%

“…A new method of producing microcapsules based on the technique of dispersing the reverse W/O gelation of an emulsion in an alginate solution allows one to obtain microcapsules of different diameters depending on the mixing speed of the bath with alginate. Microcapsules with a core-shell alginate structure, produced using the reverse gelation dispersion technique, exhibit interesting properties that are suitable for applications where active substances need to be retained for a long time or in the case of volatile compounds [23,24]. Table 1 shows the results of the latest research on enriching pasta with microcapsules containing vegetable and animal oils.…”

Section: Oils and Fatty Acidsmentioning

confidence: 99%

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Bińkowska,

Szpicer,

Wojtasik-Kalinowska

et al. 2024

Applied Sciences

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Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they often consume, such as pasta, through the incorporation of bioactive compounds. Due to their susceptibility to photo- and thermolability, it is necessary to protect biocompounds against external factors. A modern approach to protecting bioactive compounds is microencapsulation. The aim of this article was to present various microencapsulation methods (including spray-drying, freeze-drying, liposomes, and others) and a review of research on the use of microencapsulated bioactive compounds in pasta. The discussed literature indicates that it is possible to use microencapsulated bioactive compounds, such as fatty acids or phenolic compounds, in this product. However, further research is necessary to develop the possibility of reducing the costs of such a procedure so that the benefits for consumers are greater than the disadvantages, which are an increase in food prices. There is also little research on the use of microencapsulated probiotics, vitamins, and minerals in pasta, which also represents an opportunity for development in this aspect.

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“…To combat the oxidative degradation of PUFA-rich oils like peanut oil, the oil is encapsulated within a protective wall matrix ( 11 , 12 ), which significantly delays oxidation ( 13 ). The process of oil encapsulation involves two main steps: emulsification and solvent evaporation.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex

Bhuva,

Dhamsaniya,

Marviya

2024

Food Technol. Biotechnol. (Online)

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Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Consumption of peanut oil has been reported to have biological effects on human health. Unsaturated, especially poly-unsaturated fatty acids (PUFA), found in peanut oil are highly susceptible to oxidation, resulting in the formation of noxious compounds during processing and storage. The aim was to prevent peanut oil PUFA from oxidation by encapsulation in a protein-polysaccharide complex using the microwave drying process. Experimental approach. The combination effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI ratio (1:1 to 5:1), lecithin (0–5 %), ultrasonication (0–10 min) and microwave power (150–750 W) on encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses viz., viscosity and stability of emulsion, encapsulation efficiency, peroxides value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio, HR and Carr’s Index, CI) were recorded and analysed to optimize the independent variables. Results and conclusions. The viscosity of all the emulsions prepared for encapsulation by ultrasonication ranged 6.90 to 14.40 cP having more than 90 % stability over 7 days. The observed encapsulation efficiency was 21.82–74.25 % for encapsulated peanut oil. Encapsulation efficiency was significantly affected by CS:WPI ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged between 1.789–3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI was observed 1.94–8.70 % (w.b.), 46.5–58.3⁰, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface characteristics of the encapsulates. The higher efficiency (74.25 %) of the peanut oil encapsulation could be achieved at optimized condition of 1.25 CS:WPI ratio, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power. Novelty and scientific contribution. The findings contribute to the fields of food science and technology by offering a practical approach to preserving the nutritional quality of peanut oil and enhancing its stability by encapsulation, thereby promoting its potential health benefits for consumers and applications in various industries such as dairy and bakery.

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Methods of Microencapsulation of Vegetable Oil: Principles, Stability and Applications - A Minireview

Cited by 7 publications

References 96 publications

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Proximate Composition, Antioxidant Activity, Lipids and Elemental Profiling of Argan, Almond, Sesame, Nigella, Soybean and Sunflower Oil Press Cakes Reveal a Great Potential of Valorization

Innovative Methods of Encapsulation and Enrichment of Cereal-Based Pasta Products with Biofunctional Compounds

Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex

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