A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

作者：Xiao Zuobing; Liu Wanlong; Zhu Guangyong^*; Zhou Rujun; Niu Yunwei

来源：Journal of the Science of Food and Agriculture, 2014, 94(8): 1482-1494.

DOI：10.1002/jsfa.6491

• complex coacervation
• flavour and essential oils
• protein and polysaccharide
• preparation
• application

This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.

• 出版日期2014-6
• 单位上海应用技术大学