Chapter 17 - Encapsulation techniques to increase lipid stability

Abstract

In modern society, the diet has acquired an outstanding position due to its valuable role in disease prevention and health promotion. Moreover, the application of bioactive compounds in food matrices has currently aroused great interest owing to their beneficial health properties. Oils are a precious source of important functional compounds. Thus, the fortification of foods with vegetable and marine oils has become a common strategy to improve their nutritional profile. However, due to the high level of unsaturation, these oils are unstable and highly sensitive to oxidative degradation, limiting their applicability in food industries. In this context, encapsulation technology represents a promising strategy to guarantee their stability and allow their application in foods. Nevertheless, different factors have to be considered for the effective and safe application of encapsulated oils. Thus, this chapter reviews the most common encapsulation technologies and wall materials employed for bioactive oils and their applications in food products.