MICROENCAPSULATION OF ESSENTIAL OILS OBTAINED FROM NATURAL HERBAL FOR USE IN THE FOOD INDUSTRY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Georgia OLARU, Elena Mona POPA

Microencapsulation is a tehnological process in which solid, liquid or gaseous substances of small size are completely surrounded by individual polymeric coatings to avoid physical and chemical and for maintain the biological and physicochemical properties of core materials. Microencapsulation can be applied with success to entrap natural compounds, like vegetal extracts. Essential oils could have antibacterial and antifungal properties and have screened as potential sources of novel antimicrobial compounds. In food science and biotechnology, microencapsulation involves incorporating of natural ingredients, volatile additives, polyphenols, enzymes, bacteria into small capsules, giving them stability, protection and preservation, against nutritional losses, acting as antimicrobial agents. The aim of this literature review is to describe and functional properties and the benefits of various oils with antimicrobial activity obtained from natural herbals, application of encapsulated oils in food industry and microencapsulation techniques.

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OLARU G., POPA E.M. 2018, MICROENCAPSULATION OF ESSENTIAL OILS OBTAINED FROM NATURAL HERBAL FOR USE IN THE FOOD INDUSTRY. Scientific Bulletin. Series F. Biotechnologies, Vol. XXII, ISSN 2285-1364, 64-69.


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