Table 3.

Applications of encapsulated oils using the spray drying technique in several functional food products.

Encapsulated Oil	Product	Oil Source	Results	Reference
Fish oil	Burger	Marine	Burgers with microencapsulated fish oil showed the best scores for sensory traits and were stable during storage, and the thermal behaviour of the microparticles was similar before and after incorporation into the cookies.	[84]
Palm oil	Milk powder	Vegetable	The powders were easily soluble in water with low and non-hygroscopic moisture and low cohesiveness, which correspond to good flowability.	[85]
Chia oil	Cookies	Seed	Partial substitution of margarine by microencapsulated chia seed oil at 15 wt.% showed the best scores for sensory evaluation.	[86]
Flaxseed oil	Breads	Seed	Breads fortified with microencapsulated flaxseed oil showed lower peroxide index and higher α-linolenic acid value and helps preserve sensory properties compared to breads fortified with free flaxseed oil.	[87]
Canola oil	Non-dairy powder	Seed	Sodium caseinate and lactose via the Maillard reaction improved the encapsulation efficiency of oil up to 95.2%.	[88]
Shrimp oil	Biscuits	Marine	Biscuits fortified with 6% microencapsulated shrimp oil were stored in the dark to ensure their oxidative stability.	[89]
Fish oil	Chicken nuggets	Marine	Chicken nuggets enriched with microencapsulated fish oil showed no difference from control samples with respect to sensory attributes, and lower levels of lipid and protein oxidation were found microencapsulated fish oil.	[90]
Astaxanthin oil	Powder-based product	Marine	The encapsulation efficiency of astaxanthin powder was higher than 90%, the bioaccessebility of the reconstitution was around 80%, and it was stable under storage conditions.	[91]
Rapeseed oil	Yoghurt	Seed	Yoghurt matrix with microcapsules presented high acceptability of appearance and showed stability for 30 days.	[92]
Flaxseed oil	Chicken sausages	Seed	Spray-dried flaxseed oil formulations had lower values for cook loss and behaved differently during heating than the other formulations.	[93]
Nigella sativa oil	Non-dairy creamer	Seed	Microencapsulated oil demonstrated desired properties with high sensory acceptability for the revealed that developed non-dairy creamer.	[94]
Fish oil	Sausages	Marine	Fish oil microcapsules in cooked and dry-cured meat products labelled as “source of omega-3 fatty acids”, overall quality of the meat products enriched seems not to be impaired after storing.	[95]
Nigella sativa oil	Yoghurt	Seed	High stability of thymoquinone and proper chemical and sensory properties for yoghurt with Nigella sativa seeds oil microcapsules.	[49]
Fish oil	Sausage	Marine	The lipid oxidation increased, lipid reformulation increased MUFAs and n-3 PUFAs levels with highest TBARS values.	[96]
Tigernut, chia and linseed oils	Pâtés	Vegetable oils	Pâtés with microencapsulated oils showed modified fatty acid composition, decreasing the total amount of SFA and increasing PUFA (chia and linseed pâtés) or MUFA contents (tigernut pâtés).	[97]
Chia oil	Burgers	Seed	Microparticles of chia oil increased the terpenic volatiles and were characterized by the descriptors herbal and pleasant aroma and ideal texture with liking scores for sensory evaluation.	[98]
Fish oil	Chicken sausages	Marine	The sausages with the addition of microcapsules was characterized by higher values on the smell and consistency parameters with better results in the sensory evaluation.	[99]
Fish oil	Soup powder	Marine	The fortified soup powder of microencapsulated fish oil scored high in terms of sensory acceptance, proving its acceptability.	[100]
Catfish oil	Mushroom cream soup	Marine	Best physical characteristics of instant mushroom cream soup were reached with the addition of microcapsules at 3.6%.	[101]