Table 4.
An overview of encapsulation techniques for CEO.
| Extraction Technique | Encapsulation Method | Key Finding | References |
|---|---|---|---|
| - | Complex coacervation | The encapsulation of CEO exhibited higher antimicrobial activity compared to the unencapsulated form. | [215] |
| - | Emulsion-ionic gelation crosslinking technique | The complete prevention of E. coli and S. aureus development was achieved by utilizing CEO. | [211] |
| Clevenger apparatus | Inclusion complex | The antioxidant activity was significantly boosted to 88% with the encapsulated CEO, surpassing the 71% observed with the free form of CEO. | [213] |
| SD | Emulsification | The encapsulated CEO demonstrated potent fungicidal effects against B. cinerea, preventing both infection and the development of disease. | [216] |
| - | Freeze-drying | The encapsulation of CEO resulted in a noteworthy augmentation of the total antioxidant activity, phenolic content, antifungal activity, antioxidant capacity, and oxidative stability. | [217] |
| - | Electrospinning | The constructed mat demonstrated effective antibacterial activity against S. aureus and E. coli, along with non-cytotoxic behavior towards human fibroblast cell lines. Additionally, it exhibited promising potential for wound healing. | [218] |
| Hydrodistillation using a Clevenger-type | Emulsification | Encapsulation increased the antioxidant and antifungal properties of CEO. | [219] |
| - | Emulsification and 3D printing | Encapsulation greatly enhanced the antimicrobial activity of CEO. | [220] |
| - | Sol-gel process | The findings suggested that the antifungal efficacy tripled in the encapsulated form. | [221] |
| - | Emulsification | The encapsulated CEO showed high antifungal activity and the quality of pomegranate arils. | [200] |
| Water distillation technique | The encapsulation done in two steps. First oil-in-water emulsification and second, ionic gelation method. | Encapsulation resulted in an enhancement of the antioxidant and antibacterial properties of CEO. | [164] |
| - | Emulsion-ionic gelation technique | The controlled release of oil led to an enhancement in the antifungal activity of the encapsulated oil. | [131] |
| SD using the Clevenger equipment | Emulsification and air circulation oven | Encapsulated CEO exhibits robust antimicrobial and antioxidant properties. Through the encapsulation process, the distinctive aroma of CEO was restrained. |
[16] |
| - | Kneading and freeze-drying | The encapsulation process elevated both the total phenolic content and antioxidant activity of CEO. | [221] |
| - | Sonication | Encapsulation of CEO in chitosan-myristic acid enhanced the antibacterial and antioxidant activity. The applied coating exhibited increased antibacterial efficacy against Salmonella enterica Ser. Enteritidis. |
[222] |
| Extracted using 95% ethanol (v/v) | Emulsification | The encapsulation of CEO/cinnamon demonstrated a higher antimicrobial activity against the common microorganisms. | [223] |
| - | Liposome | The efficient inhibition of S. aureus in tofu was achieved through the use of liposome-encapsulated clove oil. | [224] |
| - | Ethanol injection method | The encapsulated CEO demonstrated higher antioxidant activity. | [225] |
| Supercritical carbon dioxide (SC-CO2) extraction | Spray drying | Encapsulation improved the antioxidant activity of CEO. | [226] |