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.

Microencapsulation of Oils: A Comprehensive Review of Benefits, Techniques, and Applications

Drying is an important process parameter for preservation of food components and it is widely applicable in food sectors. Nowadays, encapsulation by drying technology is of growing interest to provide many useful effects in food industry. Encapsulation of several drying techniques (spray drying, freeze drying, and fluidized bed coating) is a challenge to incorporate food component, antioxidant, colorant, cells and enzymes in powder form in food products. By drying, encapsulation achieves excellent properties of protection, stabilization, solubility and controlled release of the bioactive compounds. There are many reasons to apply encapsulation technology by drying, so recent developments of encapsulation are discussed in this review. Controlled release of food component at the right place at right time is a key functionality that can be provided by encapsulation. Drying improves effectiveness of food additives, broadens the application range of food ingredients, enhances shelf life of the food and lowers cost of the food products.

An overview of encapsulation of active compounds used in food products by drying technology

Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.

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Microencapsulation of bioactives for food applications

Complex coacervation is a liquid-liquid phase separation phenomenon occurring between oppositely charged biopolymers through electrostatic interaction. Coacervates are generally produced from proteins and polysaccharides thus they can have a wide range of functionality in various food products. Different factors such as pH, polymer concentration, polymer mixing ratio, ionic strength and thermal treatments have significant effect on the formation of complex coacervates. Practical application of coacervates depends on their viscoelastic properties which has been discussed in this review. Microencapsulation by complex coacervation method is increasingly being utilized in food industry as a result of high encapsulation efficiency and mild processing conditions. This review focused on discussing the most recent studies on the optimization of complex coacervation of different charged biopolymers, microencapsulation of various compounds by complex coacervation and controlled release of agents in food and edible ingredients from coacervates.

Complex coacervation: Encapsulation and controlled release of active agents in food systems

Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil.

Microencapsulation of linseed oil by spray drying for functional food application

Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach

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Microencapsulation of linseed oil by spray drying for functional food application

Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach