首页|Encapsulated oil powder: Processing, properties, and applications
Encapsulated oil powder: Processing, properties, and applications
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NETL
NSTL
Wiley
This review aimed to evaluate the applicability of microencapsulation of different oils(such as fish oil, sunflower oil, soyabean oil, palm oil, flaxseed oil, sesame oil, virgincoconut oil, and rice bran oil) by freeze drying, coacervation, fluidized bed coating,extrusion, and spray drying. Microencapsulation is the process of creating a functionalbarrier between the core and the wall material to avoid chemical and physicalreactions and maintain the biological, functional, and physicochemical characteristicsof the core material. The use of microencapsulated oils (oil powder) in food productsprovide a significant application in enhancing their functionalities due to the functionalbenefits of oils. However, utilization of simply oil leads to oxidation and otherreactions causing deterioration of finished products quality. Microencapsulated oilhas good oxidative stability, thermostability, shelf-life, and biological activity. Also,microencapsulation helps control the volatility and release properties of essential oils.This review focuses on the role of microencapsulation in increasing the stability,functional properties, and benefits of oils in various food products.
NETL
NSTL
Wiley
