Encapsulated oil powder: Processing, properties, and applications. (8th April 2022)

• Record Type: Journal Article
• Authors: Singh, Himani; Kumar, Yogesh; Meghwal, Murlidhar
• Is Part Of: Journal of food process engineering. Volume 45:Number 8(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-04-08
• Subjects: fatty acids -- functional -- health -- microencapsulation -- oxidation -- techniques; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.14047
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: 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, virgin coconut oil, and rice bran oil) by freeze drying, coacervation, fluidized bed coating, extrusion, and spray drying. Microencapsulation is the process of creating a functional barrier between the core and the wall material to avoid chemical and physical reactions and maintain the biological, functional, and physicochemical characteristics of the core material. The use of microencapsulated oils (oil powder) in food products provide a significant application in enhancing their functionalities due to the functional benefits of oils. However, utilization of simply oil leads to oxidation and other reactions causing deterioration of finished products quality. Microencapsulated oil has 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. Practical Application: The comprehensive review on oil powder will be very useful for developing convenient and easily usable oil powder. The oil powder developed will have longer self‐life, stability, and better health benefits. Oil powder can be used as a fortification in meat, dairy, and bakery products to enhance the nutritional value, fatty acids intakes, mouth feel, and textural properties. Such work will help the academic field as well as the industries to develop food products. Abstract :