A Review on Encapsulation of Oils

Yıl 2017, , 293 - 309, 30.06.2017

Zeynep Aksoylu Özbek , Pelin Günç Ergönül

https://doi.org/10.18466/cbayarfbe.313358

Cited By: 5

Öz

Heat,
oxygen, moisture and light are the main causes of oxidation reactions in lipid
containing foods. In particular, lipid oxidation is a major problem for
unsaturated lipids. Until recent years, natural or synthetic antioxidants have
been widely used in oils to retard oxidative deteriorations. Nowadays,
encapsulation of oils like other sensitive materials such as vitamins,
colorants, phenolic compounds or probiotic bacteria by various techniques have
become increasingly popular as a promising preservation method. On the other
hand, encapsulation improves handling properties of oils as well as protecting
oils against oxidation. Spray drying is the most preferred encapsulation
technique due to its lower operating costs and simplicity. Freeze–drying,
coacervation and emulsification are the other well–known encapsulation methods.
However, process parameters of these methods have extremely important effect on
storage stability of encapsulated oils. As for encapsulated oils by drying,
also the characteristics of powder products are greatly influenced by process
variables. Many studies have been carried out to optimize process factors for
encapsulation of oils with a maximum efficiency. In this review, common
practices used for oil encapsulation and the oxidative stability of
encapsulated oils are discussed in detail. Furthermore, effects of
environmental conditions on storage stability of encapsulated oils during
storage are also reviewed.

Anahtar Kelimeler

encapsulation, freeze drying, oil, oxidation, spray drying

Kaynakça

• Dong, D., Qi, Z., Hua, Y., Chen, Y., Kong, X., Zhang, C. Microencapsulation of Flaxseed Oil by Soya Proteins-Gum Arabic Complex Coacervation. Int. J. Food Sci. Technol. 2015; 50(8), 1785–1791. doi:10.1111/ijfs.12812.