Eficiência da técnica de electrospraying na encapsulação de compostos lipídicos aplicados a alimentos: uma revisão sistemática

Encapsulation techniques have been used to overcome problems such as instability and degradation of compounds sensitive to process conditions in food production. Electrospraying is a current method, which enables the production of micro and nanocapsules of compounds, which can be incorporated into food. This review provides readers with an overview of the application of electrospraying to natural lipids intended for food application. The objective of this review was to gather articles published on the production of lipid compounds microcapsules via electrospraying and to verify the efficiency of the application of this technique in lipid compounds of importance in the food field. The present study consists of a systematic review using the Periódicos CAPES and the Science Direct databases as research bases. About 139 studies were found, being selected 9 to compose the present study. Based on the results of the studies, it was found that the electrospraying technique for the microencapsulation of lipid compounds provides for obtaining uniform capsules with a regular structure, which are desirable characteristics. This technique helped in the protection of bioactive and thermosensitive compounds, such as β-carotene and omega-3. The application of the method provided oxidative stability to oils during the storage period of the capsules. It was concluded that electrospraying is an efficient technique for microencapsulation of lipid compounds, with advantages, compared to other methods, of promoting the formation of micro or nanocapsules, with regular shape, quickly and without the need for high temperatures.