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Microencapsulation of Essential Oils and Oleoresins: Applications in Food Products

2024-10Journal article Open access
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dc.contributor.authorFernandes, Beatriz
dc.contributor.authorOliveira, M. Conceição
dc.contributor.authorMarques, Ana C.
dc.contributor.authorSantos, Rui Galhano dos
dc.contributor.authorSerrano, Carmo
dc.date.accessioned2025-08-13T11:42:06Z
dc.date.available2025-08-13T11:42:06Z
dc.date.issued2024-10
dc.description.abstractEssential 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFernandes, 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/foods13233873pt_PT
dc.identifier.doi10.3390/foods13233873pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.5/102840
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/journal/foodspt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectmicroencapsulationpt_PT
dc.subjectessential oilspt_PT
dc.subjectoleoresinspt_PT
dc.subjectfood productspt_PT
dc.subjectbeveragespt_PT
dc.subjectfood industrypt_PT
dc.subjectflavoringspt_PT
dc.subjectpreservativespt_PT
dc.subjectcolorantspt_PT
dc.subjectfunctional foodspt_PT
dc.titleMicroencapsulation of Essential Oils and Oleoresins: Applications in Food Productspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue23pt_PT
oaire.citation.startPage3873pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume13pt_PT
person.familyNameMartins Serrano
person.givenNameMaria do Carmo
person.identifier.ciencia-id5713-9F35-DCDF
person.identifier.orcid0000-0002-7632-3485
person.identifier.scopus-author-id41862528200
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication8bff06b6-a003-48de-875b-99402d068438
relation.isAuthorOfPublication.latestForDiscovery8bff06b6-a003-48de-875b-99402d068438

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