Microencapsulation of Olive Oil

IF 1.4 4区 工程技术 Q3 ENGINEERING, CHEMICAL Periodica Polytechnica Chemical Engineering Pub Date : 2022-02-18 DOI:10.3311/ppch.19587
D. Chaabane, A. Yakdhane, G. Vatai, A. Koris, Arijit Nath
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引用次数: 3

Abstract

Olive oil has been received a great importance around the globe because it provides unique functional value. Olive oil prevents the risks of several chronic and acute metabolic disorders because it is enriched with monounsaturated fatty acids, antioxidant phenolic compounds, vitamin E and vitamin K. Unfortunately, oxidative deterioration of fatty acids in olive oil provides short shelf life and reduces biological activities. It is responsible for undesirable organoleptic properties. It may belief that one of the solutions to preserve the quality of olive oil is microencapsulation. In this review, comprehensive information about techniques to prepare olive oil microcapsule is represented. To prepare olive oil microcapsule, emulsification of olive oil with different wall materials (matrixes) has been adopted as a primary step. Subsequently, dehydration of emulsion by spray drying or freeze drying or coacervation process has been adopted to prepare olive oil microcapsule. Moreover, microcapsule of olive oil has been prepared by extrusion technology. Biopolymers, such as proteins and polysaccharides have been used as wall material for encapsulation of olive oil. As stable emulsification is one of important issue to produce microcapsule, several emulsifiers, such as lecithin, tween 20 have been used during emulsion preparation. Different characteristics of the microcapsule of olive oil are summarized because it is influenced by several factors during preparation of microcapsule. In later exercise, several applications of encapsulated olive oil in food, pharmaceutical and cosmetic industries are represented in comprehensive way. It may expect that this review article will receive attention in industries and academic sectors.
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橄榄油微胶囊化
橄榄油因其独特的功能价值而受到全球的重视。橄榄油富含单不饱和脂肪酸、抗氧化酚类化合物、维生素E和维生素k,因此可以预防多种慢性和急性代谢紊乱的风险。不幸的是,橄榄油中脂肪酸的氧化变质缩短了保质期,降低了生物活性。它负责不良的感官特性。人们可能认为,保持橄榄油质量的解决方案之一是微胶囊化。本文对橄榄油微胶囊的制备技术进行了综述。为了制备橄榄油微胶囊,首先采用不同壁材(基质)对橄榄油进行乳化处理。随后,采用喷雾干燥或冷冻干燥或凝聚工艺对乳化液进行脱水,制备橄榄油微胶囊。采用挤压法制备了橄榄油微胶囊。生物聚合物,如蛋白质和多糖已被用作橄榄油包封的壁材。稳定乳化是制备微胶囊的重要问题之一,因此在制备微胶囊过程中使用了多种乳化剂,如卵磷脂、吐温20等。综述了橄榄油微胶囊在制备过程中受多种因素影响而产生的不同特性。在后面的练习中,全面介绍了封装橄榄油在食品、制药和化妆品工业中的几种应用。可以预期,这篇综述文章将受到工业界和学术界的关注。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
CiteScore
3.10
自引率
7.70%
发文量
44
审稿时长
>12 weeks
期刊介绍: The main scope of the journal is to publish original research articles in the wide field of chemical engineering including environmental and bioengineering.
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