Abstract
In the 21st century, one of the challenges being faced by food, pharmaceutical, nutraceutical, and cosmetic industries is to deliver vegetable oils in their bioactive form. In this process, the taste and the aroma of the bioactive oils need to be preserved. To achieve this objective, encapsulation of vegetable oils namely essential and nonessential oils have been carried out. In this review, the strategies for the encapsulation of vegetable oils and their preparation methods have been discussed. At the end, applications of the encapsulated vegetable oils as antimicrobials, insecticide/pesticide/pest repellent, drug delivery, food packaging and preservation of food flavor, and lipid oxidation have been highlighted.
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