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Wall material | Core material | Embedding technology | Characteristics | Bioactive effect | Ref. |
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Algal extract | | | | | |
Chitosan, alginate, chitosan/alginate, chitosan/inulin | Coriander essential oil | Spray-drying | Swelling degree ↑, Release rate ↑, Resistant to pH and temperature variations ↑, Encapsulation efficiency ↑ | | [6] |
Sodium alginate and calcium chloride | Wine waste | Vibration nozzle | Polyphenol stability ↑ | | [7] |
Sodium alginate/sodium alginate-citric pectin | Lactobacillus plantarum | Electrospray | Cell viability ↑, L. plantarum BL011 survival ↑ | | [8] |
Sugarcane bagasse and sodium alginate | Lactobacillus rhamnosus NRRL 442 | Extrusion | Thermotolerance ↑, Cell survivability ↑ | | [9] |
Cellulose | | | | | |
Alginate with supplementation of cellulose derivatives (methylcellulose, sodium carboxymethyl cellulose or hydroxypropyl methylcellulose | Lactobacillus plantarum LAB12 | Freeze-drying | The survival of LAB12 ↑ | Protective delivery for probiotic strains | [10] |
Carboxymethyl cellulose or pullulan | Tuna oil, tuna oil/peppermint oil | Spray-drying | Spherical microcapsules with a smooth surface, Oxidative stability ↑ | Higher antioxidant capacity | [11] |
Carboxymethyl cellulose sodium and microcrystalline cellulose | Astaxanthin | Spray-drying | Astaxanthin retention value↑, Attractive color | Improved DPPH-scavenging activity | [12] |
Hydroxypropyl methyl cellulose | Fish oil | Supercritical fluid collection | Particle flowability ↑, Particle density, wettability, and porosity ↑, Encapsulation efficiency ↑, Oxidative stability ↑ | | [13] |
Yeast cells with hydroxypropyl methyl cellulose | Fish oil | Freeze-drying | External surface of the microcapsules ↓, Oxygen diffusion rate ↓ | | [14] |
Chitosan | | | | | |
Chitosan and chitosan/k-carrageenan | Pimenta dioica essential oil | Complex coacervation | The release rate increases with the chitosan content | Antimicrobial | [15] |
Chitosan and inulin | Lactobacillus casei | Vibrating nozzle | L. casei survival rate ↑ | | [16] |
Chitosan/xanthan and chitosan/pectin | Palm oil | Complex coacervation | Controlled release | | [17] |
High methoxyl pectin-alginate and chitosan | Kenaf seed oil | Coextrusion | Controlled release | Increased radical scavenging activities and tocopherols content | [18] |
Pectin | | | | | |
Pectin and milk protein–carbohydrate mixture | Fish oil | Spray-drying | Oil leakage ↓ | | [19] |
Whey protein hydrolysate/pectin | Fish oil | Spray-drying | Thickness of the interfacial layer ↑, Encapsulation efficiency ↑ | Increased antioxidant activity | [20] |
Whey protein isolates and pectin | Anthocyanins | Freeze-drying | Flavonoid entrapment ↑, Thermal stability ↑ | Antioxidant | [21] |
Starch | | | | | |
Maltodextrin and modified corn starch | Swiss cheese bioaroma | Spray-drying | Moisture and water activity ↓ | | [22] |
Maltodextrin, gum Arabic, and modified starch | Curcumin | Spray and freeze-drying | Curcumin loss and color change ↓, Curcumin retention and stability ↑ | | [23] |
Porous starch granules from purple sweet potato | Olive oil | Osmosis or diffusion | Adsorption capacity ↑, Oxidative stability ↑ | | [24] |
Resistant starch (Hi-maize) | Lactobacillus acidophilus | Spray-drying | Probiotic survival rate ↑ | | [25] |
Protein | | | | | |
Dairy proteins mixed with vegetable proteins | Sodium caseinate | Spray-drying | Droplet size↓, Thermal stability ↑, Encapsulation efficiency ↑ | | [26] |
Pea protein concentrate, pea protein isolate, maltodextrin and sodium carboxymethyl cellulose | Conjugated linoleic acid | Spray-drying | Solubility ↑, Dispersibility ↑, Glass-transition temperature values ↑ | | [27] |
Whey protein concentrate with mesquite gum | Chia oil | Spray-drying | Kinetic parameters ↓ | Antioxidant | [28] |
Zein | Geoffroea decorticans extract | Electrospray | Water sorption ↑, Release properties ↑ | Inhibitory activity on metabolic syndrome enzymes | [29] |
Composite materials | | | | | |
Alginate, pectin and gelatin complexes | Lactobacillus plantarum and DHA-rich oil | Freeze-drying | Smoothness and compactness of the particle surface ↑, Thermal stability ↑ | Higher survivability of encapsulated probiotics | [30] |
Chitosan/sodium tripolyphosphate, chitosan/carboxymethyl cellulose | Carotenoids | Complex coacervation | Controlled release, Encapsulation efficiency ↑ | | [31] |
Gum Arabic and modified starch together with either whey protein concentrate or soy protein isolate | Jussara pulp | Spray-drying | Process yield ↑, Solubility ↑, Total anthocyanin retention ↑, Encapsulation efficiency ↑ | | [32] |
Gum Arabic, maltodextrin, and cellulose nanofibrils | Sweet orange essential oil | Spray-drying | Emulsion viscosity ↑, The droplet size ↓, Release rate ↑, Encapsulation efficiency ↑ | | [33] |
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