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Advisor(s)
Abstract(s)
Essential oils (EOs) and oleoresins (ORs) are plant-derived extracts that contain both volatile
and non-volatile compounds used for flavoring, coloring, and preservation. In the food industry,
they are increasingly used to replace synthetic additives, aligning with consumer demand for natural
ingredients, by substituting artificial flavors, colorants, and preservatives. Microcapsules can be
added to a vast range of foods and beverages, including bakery products, candies, meat products,
and sauces, as well as active food packages. However, incorporating EOs and ORs into foods and
beverages can be difficult due to their hydrophobic nature and poor stability when exposed to light,
oxygen, moisture, and temperature. Microencapsulation techniques address these challenges by
enhancing their stability during storage, protecting sensitive molecules from reacting in the food
matrix, providing controlled release of the core ingredient, and improving dispersion in the medium.
There is a lack of articles that research, develop, and optimize formulations of microencapsulated
EOs and ORs to be incorporated into food products. Microencapsulated ORs are overlooked by the
food industry, whilst presenting great potential as natural and more stable alternatives to synthetic
flavors, colorants, and preservatives than the pure extract. This review explores the more common
microencapsulation methods of EOs and ORs employed in the food industry, with spray drying being
the most widely used at an industrial scale. New emerging techniques are explored, with a special
focus on spray drying-based technologies. Categories of wall materials and encapsulated ingredients
are presented, and their applications in the food and beverage industry are listed.
Description
Keywords
microencapsulation essential oils oleoresins food products beverages food industry flavorings preservatives colorants functional foods
Pedagogical Context
Citation
Fernandes, B.; Oliveira, M.C.; Marques, A.C.; dos Santos, R.G.; Serrano, C. Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products. Foods 2024, 13, 3873. https://doi.org/10.3390/foods13233873
Publisher
MDPI