Recent advances in essential oil complex coacervation by efficient physical field technology: A review of enhancing efficient and quality attributes

Abstract

Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with water solubility and hydrophobic nature limited their application in complex coacervation. In order to improve the properties of EO complex coacervates, some efficient physical field technology was proposed. This paper summarizes the application and functional properties of EOs in complex coacervates, formation and controlled-release mechanism, as well as functions of EO complex coacervates. In particular, efficient physical field technology as innovative technology, such as high pressure, ultrasound, cold plasma, pulsed electric fields, electrohydrodynamic atomization and microwave technology improved efficient and quality attributes of EO complex coacervates are reviewed. The physical fields could modify the gelling, structural, textural, emulsifying, rheological properties, solubility of wall material (proteins and polysaccharides), which improve the properties of EO complex coacervates. Overall, EOs complex coacervates possess great potential to be used in the food industry, including high bioavailability, excellent antioxidant capacity and gut microbiota in vivo, masking the sensation of off-taste or flavor, favorable antimicrobial capacity.

Keywords:

• Complex coacervates
• release mechanism
• innovative technology
• functional properties
• application

Acknowledgements

The authors acknowledged the support of National Key R&D Program of China (Contract No. 2017YFD0400501). The research was also supported by the 111 Project (BP0719028), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), Postgraduate Research & Practice Innovation Program of Jiangsu Province (No. KYCX22_2392).

Disclosure statement

No potential conflict of interest was reported by the authors.

Funding

This study received financial support from the National Key R&D Program of China (Contract No. 2017YFD0400501). The research was also supported by the 111 Project (BP0719028), Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003), Postgraduate Research & Practice Innovation Program of Jiangsu Province (No. KYCX22_2392).