Table 2.
The encapsulation strategies of PSO.
| Encapsulation Type | Condition | Physicochemical Property | Reference |
|---|---|---|---|
| Emulsions | Emulsifier: GA (mass fraction: 4%) | Particle size: 0.678 ± 0.006 μm Emulsion instability index: 0.131 Slope values: 0.0015%/s |
[33] |
| Emulsifier: HI-CAP 100 (mass fraction: 16%) | Particle size: 0.709 ± 0.045 μm Emulsion instability index < 0.2 Slope values < 0.0025%/s |
||
| Emulsifier: PG 2000 (mass fraction: 4%) | Particle size: 0.766 ± 0.014 μm Emulsion instability index < 0.2 Slope values < 0.0025%/s |
||
| Emulsifier: SSPS (mass fraction: 16%) | Particle size: 0.735 ± 0.004 μm Emulsion instability index < 0.2 Slope values < 0.0025%/s |
||
| Emulsifier: SPI (mass fraction: 1%) | Particle size: 2.075 ± 0.095 μm Emulsion instability index < 0.2 Slope values < 0.0025%/s |
||
| Emulsifier: SC (mass fraction: 4%) | Particle size: 0.742 ± 0.003 μm | ||
| Emulsifier: SSPS-L (mass fraction: 6%) | Particle size: 0.07 mm | [52] | |
| Emulsifier: SSPS-M (mass fraction: 6%) | Particle size: 0.08 mm | ||
| Emulsifier: SSPS-H (mass fraction: 6%) | Particle size: 0.02 mm | ||
| Emulsifiers: Soybean polysaccharides (core-to-wall ratio 2:1) and Chitosan (0.4%) | Particle size: 1.185 μm Zeta potential: +43 mV |
[53] | |
| Emulsifier: Tween 80 Oil phase: moringa seed oil and perilla seed oil |
Particle size: 159.33–263.43 nm PDI: 0.341 ± 0.002–0.350 ± 0.018 Zeta potential: −7.636 ± 0.525–−6.61 ± 0.17 mV The rheological property: pseudoplastic flow behavior |
[54] | |
| Emulsifier: OSA-Starch (mass fraction 3%) | Particle size: 440 nm (4 °C) and 867–891 nm (25–40 °C) | [55] | |
| Emulsifier: Cremophor RH40-Span80 (3:1) (mass fraction: 30%) Oil-to-water ratio: 3:7 |
Particle size: 293.87 nm Zeta potential: −43.2 mV |
[56] | |
| Emulsifiers: SPI (4% w/v) and Phosphatidylcholine 0.4% (w/v) Homogenization Pressure: 120 MPa |
Particle size: 293.87 ± 6.55 nm PDI < 0.25 |
[57] | |
| Emulsifier: Pea Protein (4.0% w/w) Oil-to-Water Ratio: 3:1 |
Particle size: 23.39 μm Zeta potential: −29.00 mV |
[58] | |
| Emulsifier: Ovalbumin (OVA)–Gum Arabic (GA) (mass fraction: 2%) | Particle size: 3176.33–4336.00 nm Zeta potential: −17.99–19.91 mV Oil content: 77.7% Pseudoplastic behavior |
[59] | |
| Oleogels | Oil ratio: 80 g:10 g:10 g (rice bran oil: camellia seed oil: perilla seed oil) Gelators: monoglycerides, polyols and rice bran wax |
Hardness: 1.25 ± 0.16 N, 0.75 ± 0.06 N and 0.12 ± 0.03 N Spreadability: 4.30 ± 1.0 N·s, 2.49 ± 0.29 N·s and 0.29 ± 0.14 N·s Melting point: 53.50 °C, 54.00 °C and 40.00 °C |
[60] |
| Gelling agent: Beeswax Citral (CT) < 10 wt% |
Oil-Holding Capacity (OHC) value: 99.03% Hardness: 192.59 g Melting onset temperature (Tonset): 30.81 °C Melting peak temperature (Tpeak): 44.48 °C FFA release rate: 34.06% |
[61] | |
| Liposome | Liposome: L-α-lecithin Coating materials: chitosan, poly-L-lysine and sodium alginate Crosslinking agent: genipin |
Particle size: 200–502 nm Zeta potential: +41.9 mV Encapsulation efficiency: 82–91% Fatty acid release: 20–80% |
[62] |
| Surfactants: Tween 80 and 1,2-Propanediol Solid Lipid: Glyceryl Distearate Liquid Lipid: PSO |
Particle size: 117.5 ± 3.7 nm PDI: 0.240 ± 0.017 Zeta potential: 36.7 ± 0.7 mV DPPH radical scavenging ability: IC50 of 0.7 mg/mL |
[63] | |
| Microcapsule | Wall Materials: Pure-Cote 2000 and HI-CAP 100 (mass fraction:20%) | Particle Size: 109.4 ± 5.5 μm and 110.3 ± 6.8 μm Surface Oil Content: 3.05% and 3.31%, respectively Encapsulation Rate: 93.86% and 93.33%, respectively |
[64] |
| Wall materials: Arabic gum and β-cyclodextrin (β-CD) (1:2) Core materials: Mixture of monoesters and sucrose esters (6:4) and PSO |
Particle size: 17.52 ± 1.86 μm Encapsulation efficiency: 86.52% Bulk density: 0.43 g/cm3 Moisture content: 2.17 ± 0.11% Solubility: 74.65 ± 0.34% Contact angle: 36.27 ± 0.17° |
[65] | |
| Wall material: Flaxseed gum Core-to-wall ratio: 3:2 |
Encapsulation efficiency: 97.9% Microencapsulation efficiency: 92.36% Oil content: 55.45% |
[66] | |
| Wall material: Sodium caseinate (mass fraction: 7.5%) Core-to-wall ratio: 3:1 Filler: Solid corn syrup (mass fraction: 30%) |
Encapsulation efficiency: 97.85% | [67] | |
| Emulsifiers: Tween-80 and Span-80 (Mass ratio 1:1, Mass fraction 1%) Wall Materials: Perilla Protein Powder and Maltodextrin (Mass ratio 3:1) Core-to-Wall Ratio: 2:3 |
Encapsulation Rate: 94.01% Oil Content: 39.23% |
[68] | |
| Gelatin: Arabic gum (1:1 ratio, 1% mass fraction) Core-to-wall ratio: 1:1 |
Structure intact Uniform morphology Even dispersion |
[69] | |
| Wall Materials: Octenyl succinic anhydride modified starch Solid Content: 30% Core-to-Wall Ratio: 1: 4 |
Microencapsulation Efficiency: 98.86% and 76.24% (Spray Drying and Freeze-Drying) |
[70] | |
| Wall Material: Gelatin Core-to-Wall Ratio: 1.5:1 |
Encapsulation Rate: 89.4% Particle size: 20–40 μm |
[71] |
Abbreviations: GA, gum arabic; PG, Purity Gum; SSPS, soluble soybean polysaccharide; SC, sodium caseinate; SPI, soy protein isolate; SSPS-L, SSPS+ PSO; SSPS-M, SSPS +palm kernel oil; SSPS-H, SSPS +hexadecane; OSA, octenyl succinic anhydride.