Abstract
Studies on bioactivities of numerous essential oils (EOs) and herbal extracts compounds against diseases are crucial. Microencapsulation methods development might be an alternative to obtain bioactive compounds for cosmetics and pharmaceutical uses. In this study, we carried out a literature review of 219 503 data articles using ScienceDirect, Redalyc, Web of Science, Scopus, SciELO, and Google Scholar databases in English and Spanish, after with inclusion (original articles, book chapters, and theoretical references) and exclusion criteria (frameworks description), we found 1854 restricting the publication years between 2004 and August 2020 and 35 relevant articles with our scope research. References found contained a collection of methods that could be utilized to create microcapsules, including coacervation, extrusion, polymerization, and spray drying. This article analyzed the most recent and advanced microencapsulation techniques and their applications in the food, cosmetic, and pharmaceutical industries. Herbal extracts and EOs have many applications, depending on the wall materials and microencapsulation methods that could help know about selective release and efficacy to ensure optimal dosing and other advantages; thus, improving the profitability of these product manufacturers.
Highlights
IntroductionMicroencapsulation is a technique that protects bioactive compounds against physicochemical conditions (i.e., oxidation, light, temperature, etc.), instability in various solvents, and volatile loss [1]
Microencapsulation is a technique that protects bioactive compounds against physicochemical conditions, instability in various solvents, and volatile loss [1]
Yeşilsu and Özyurt showed better oxidative stability in fish oil microencapsulated with herbal extracts than other commercial antioxidants
Summary
Microencapsulation is a technique that protects bioactive compounds against physicochemical conditions (i.e., oxidation, light, temperature, etc.), instability in various solvents, and volatile loss [1]. Yeşilsu and Özyurt showed better oxidative stability in fish oil microencapsulated with herbal extracts than other commercial antioxidants This phenomenon was determined by the fish oils exposed to high temperatures (i.e., 23°C, 40°C, and 60°C) and evaluated with natural and commercial antioxidants using peroxide formation kinetics [2]. Other studies demonstrated that thermal stability increased with microencapsulation of garlic oil or other products, such as essential oil (EO) extracted from bell pepper [3,4]. This microencapsulation regulates the EO extract’s release rate, keeping it at appropriate concentrations to produce the desired antimicrobial effect at a specific location to allow its metabolic absorption.
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