Encapsulated essential oils in protein-polysaccharide biopolymers: characteristics and applications in the biomedical and food industries

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-11-21 DOI:10.1007/s10068-024-01724-8

Bethlehem Mekasha Worku, Nurelegne Tefera Shibeshi, Tian Zhiyuan, Jeong-Yong Cho, Jong-Bang Eun

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引用次数: 0

Abstract

The application of essential oils in the biomedical and food industries has sparked considerable interest, owing to their innate biological activities, multifaceted functional properties, and potential health benefits. Besides, their volatile nature and sensitivity to environmental factors pose challenges to their stability and efficacy in industrial applications. Recent literature indicates that encapsulation within natural biopolymers is an effective strategy for enhancing the functionality and application potential of essential oils. Thus, this review discusses the common proteins and polysaccharides utilized for encapsulation, the techniques employed for encapsulating essential oils, and the biological properties of essential oils encapsulated in protein-polysaccharide biopolymers, along with their applications in the biomedical and food industries. In general, this review provides valuable insights for researchers, underscoring the importance of these research domains in further enhancing the functional properties and industrial applications of encapsulated essential oils.

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蛋白质-多糖生物聚合物中的包封精油：特性及其在生物医学和食品工业中的应用

由于其固有的生物活性、多方面的功能特性和潜在的健康益处，精油在生物医学和食品工业中的应用引起了相当大的兴趣。此外，它们的挥发性和对环境因素的敏感性对其在工业应用中的稳定性和有效性提出了挑战。最近的文献表明，在天然生物聚合物中包封是提高精油功能和应用潜力的有效策略。因此，本文综述了用于包封的常见蛋白质和多糖、精油包封的技术、包封在蛋白质-多糖生物聚合物中的精油的生物学特性及其在生物医学和食品工业中的应用。总的来说，这篇综述为研究人员提供了有价值的见解，强调了这些研究领域对进一步提高胶囊精油的功能特性和工业应用的重要性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.