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Microencapsulation technology arose in the 1950s from the development of dye capsules to be incorporated into paper. Microencapsulation can be defined as a set of technologies aiming to protect sensitive compounds from the external environment and further control their release. For that, the labile compounds, constituting what is known as the core, are entrapped by being surrounded by a shell material (the wall). Microencapsulation has been mainly applied in the pharmaceutical industry, followed in decreasing order by food, cosmetic, textile, biomedical, agricultural and electronic sectors. The recent developments in the microencapsulation of fish oil and natural antioxidant compounds are described.
Effects | Microencapsulation Technique | Reference |
---|---|---|
Constituents of Emulsion for Microencapsulation | ||
Use of Procream with intact or hydrolyzed whey protein concentrate | Spray drying | [2] |
Use of octenyl succinic anhydride modified starch, gelatin or whey protein isolate with maltodextrin | Spray drying | [5] |
Use of whey protein concentrate in combination with pullulan and dextran or glucose syrup | Electrospraying | [6] |
Use of arrowroot starch, maltodextrin and whey protein in different combinations | Freeze drying | [7] |
Use of rice and whey protein concentrate | Spray drying | [8] |
Use of fish protein hydrolysate, whey protein concentrate and inulin | Spray drying | [9] |
Use of maltodextrin, thiol-modified β-lactoglobulin fibrils and chitosan | Spray drying | [12][13] |
Use of maltodextrin, whey proteins, sunflower proteins, rice proteins, guar gum | Spray drying | [11] |
Use of hydroxylpropylmethylcellulose acetate succinate | Spray drying | [15] |
Use of hydroxypropylcelullose and hydroxypropyl-inulin | Spray drying | [16] |
Use of soy protein isolate, inulin and cross-linked transglutaminase | Complex coacervation + sieving | [17] |
Use of konjac glucomannan, soybean protein isolate and potato starch | Spray drying/freeze drying | [18] |
Use of alginate calcium | Extrusion with calcium chloride | [19] |
Use of skimmed milk powder, acacia gum, and a mixture of acacia gum and grape juice | Spray drying + spray chilling | [20] |
Use of silica | Spray drying | [21] |
Use of myofibrillar protein in the presence, or not, of κ- or λ-carrageenan | Spray drying | [22] |
Use of zein | Electrospraying assisted by pressurized gas | [23] |
Use of vanillic acid grafted chitosan | Spray drying | [24] |
Comparison between fish protein isolate–maltodextrin and sodium caseinate–maltodextrin | Spray drying | [25] |
Use of natural plant extracts (thyme, rosemary, and laurel) in comparison to synthetic antioxidant (BHT) | Spray drying | [25] |
Use of lycopene as antioxidant | Spray drying | [26] |
Comparison between fish protein isolate–maltodextrin and sodium caseinate–maltodextrin | Spray drying | [25] |
Procedure | ||
Percentage of whey protein concentrate, hydrolyzed whey protein concentrate and Procream | Spray drying | [2] |
Emulsification by means of high-pressure homogenization or rotor–stator | Electrospraying | [6] |
Optimization of emulsion pH and number of homogenization steps | Spray drying | [8] |
Optimization of high-pressure homogenization conditions (pressure and number of cycles) | Spray drying | [9] |
Optimization of fish oil/hydroxypropylcellulose ratio and the air inlet temperature | Spray drying | [14] |
Direct spray drying vs. production of solid lipid nanoparticle dispersions + spray drying | Spray drying | [15] |
Optimization of fish oil:hydroxypropyl-inulin ratio and the inlet gas temperature | Spray drying | [16] |
Spray drying vs. freeze drying | Spray drying/freeze drying | [18] |
Optimization of oil load | Extrusion with calcium chloride | [19] |
Combination of spray drying and spray chilling | Spray drying + spray chilling | [20] |
Optimization of pH and ratio between myofibrillar protein and κ-carrageenan or λ-carrageenan | Spray drying | [22] |
Optimization of high-pressure homogenization conditions (pressure and number of cycles) | Spray drying | [47] |
Impact of oil load | Spray drying | [48] |
Optimization of soy protein isolate:oil ratio; emulsification by ultra-turrax vs. ultrasonics | Spray drying | [49] |
Vacuum spray-drying technology in comparison to spray drying | Vacuum spray-drying | [50] |
Optimization of temperature, pressure and feed flow rate | Supercritical antisolvent process | [51] |
Food Enrichment | ||
Incorporation into melted chocolate that covers extruded cereals | Spray drying + spray chilling | [20] |
Incorporation into reconstituted milk | Electrospraying assisted by pressurized gas | [23] |
Incorporation into spreads | Spray drying | [26] |
Incorporation into burgers | Freeze drying | [52] |
Incorporation into cooked and dry-cured sausages | Spray drying | [52][53][54][55][56][57] |
Effects | Core Material | Microencapsulation Technique | Reference |
---|---|---|---|
Constituents of Emulsion/Solution for Microencapsulation | |||
Use of maltodextrin, inuline and oligofructose | Camu-camu extracts | Spray drying | [34] |
Use of whey protein isolate glycosylated with xylo-oligosaccharides | Lycopene | Freeze drying | [4] |
Use of poly(D,L-lactide-co-glycolide), ethyl cellulose and polycaprolactone | Propolis | Solvent evaporation technique | [5] |
Use of maltodextrin and hydrolyzed collagen | Cocona pulp | Spray drying | [27] |
Use of sodium caseinate, maltodextrin and dried glucose syrup | Resveratrol | Spray drying | [28] |
Use of Arabic gum and maltodextrin (DE 10-13 and 17-20) | Cranberry extract | Spray drying | [29] |
Use of maltodextrin and Arabic gum | Tomato peel extract | Spray drying | [30] |
Use of cashew gum, maltodextrin and Tween 40 | Green tea extract | Spray drying | [32] |
Use of maltrodextrine and/or inulin | Japanese quince juice | Spray drying/freeze drying/vacuum drying | [33] |
Use of maltodextrin or Arabic gum | Araza pulp | Spray drying | [35] |
Use of zein and hydroxypropylmethyl cellulose | Green jelly leaf extract | Spray drying | [36] |
Use of maltodextrin and peel pectin powders | Pomegranate peel extract | Spray drying | [36] |
Use of zein or gelatin | Sea buckthorn leaf extract | Electrohydrodynamic method | [37] |
Use of zein | Thymol | Spray drying | [38] |
Use of alginate alone or in combination with pectin, whey protein isolate and sodium caseinate | Olive leaf extract | Internal gelation | [39] |
Use of soy protein isolate nanocomplexes combined, or not, with soy soluble polysaccharide and/or maltodextrin | Curcumin | Spray drying | [40] |
Use of modified starch (CAPSUL) | Red chicory and red cabbage extract | Spray drying | [41] |
Use of sucrose | Securigera securidaca seed extract | Dried in oven | [42] |
Use of gelatin–acacia gum or chitosan–carboxymethyl cellulose | Black rice extract in combination or not with copigmented anthocyanins | Freeze drying | [43] |
Use of modified chitosan, sodium alginate and Arabic gum | Bay leaf extract | Spray drying | [44] |
Use of carrageenan, lupin protein isolate and chitosan | Astaxanthin oleoresin | Spray drying | [45] |
Use of whey protein isolate and acacia gum | Tomato peel extract | Freeze drying | [46] |
Procedure | |||
Different maltodextrin:Arabic gum ratio | Red cabbage anthocyanin-rich extract | Double drum dryer | [58] |
Different propolis extract:polymer ratios | Propolis | Solvent evaporation technique | [5] |
Optimization of membrane emulsification process conditions | Resveratrol | Spray drying | [28] |
Optimization of proportion of wall material (maltodextrin or Arabic gum) and drying temperature | Eugenia stipitata pulp | Spray drying | [35] |
Spray drying vs. freeze drying vs. vacuum drying | Japanese quince | Spray drying/freeze drying/vacuum drying | [37] |
Optimization of inlet air temperature, type of emulsion, feeding rate and total solids | Astaxanthin oleoresin | Spray drying | [45] |
Different combinations of total solid content, emulsifier, carrier agent and drying method | Fucoxanthin-rich fraction from microalgae | Spray drying/freeze drying | [51] |
Impact of maltodextine:high methoxyl pectin ratio. Spray drying vs. freeze-dying | Moringa stenopetala leaf extract | Spray drying/freeze drying | [59] |
Different whey protein concentrate:maltodextrin ratios | Oat bran extract | Complex coacervation | [60] |
Optimization of maltodextrin:Arabic gum ratio, maltodextrin dextrose equivalent, relative humidity and time during storage | Grape pomace extract | Spray drying | [61] |
Optimization of percentage of solids, maltodextrin:trehalose dehydrate ratio and olive leaf extract:matrix ratio | Olive leaf extract | Freeze drying | [62] |
Maltodextrin concentration | Pomegranate flavedo extract | Lyophilization | [63] |
Amount of sodium alginate and volume of the extract | Araza extracts | Drip extrusion | [64] |
Different homogenization techniques. Optimization of core material:wall material ratio, ultrasonic time, ultrasonic power and ultrasonic temperature | Mulberry polyphenols | Freeze drying | [65] |
Impact of extract concentration | Sida rhombifolia extracts | Spray drying | [66] |
Optimization of dispersion feed rate, drying air inlet temperature and drying air flow rate | Grape peel by-product extract | Spray drying | [67] |
Effect of inlet air temperature | Carvacrol | Spray drying | [68] |
Effect of inlet air temperature | Pepper flour extract | Spray drying | [69] |
Food Enrichment | |||
Incorporation into dressing | Tomato peel extract | Freeze drying | [46] |
Incorporation into a fruit drink | Pomegranate flavedo extract | Lyophilization | [63] |
Incorporation into cassava starch biscuits | Jabuticaba extracts | Drip extrusion | [64] |