Tayane de Jesus Freitas, Larissa Santos Assunção, Vanessa de Lima Silva, Tainara Santos Oliveira, Ismara Santos Rocha Conceição, Bruna Aparecida Souza Machado, Itaciara Larroza Nunes, Deborah Murowaniecki Otero and Camila Duarte Ferreira Ribeiro* Pages 1 - 16 ( 16 )
Background: Edible oils have gained the interest of several industrial sectors for the different health benefits they offer, such as the supply of bioactive compounds and essential fatty acids. Microencapsulation is one of the techniques that has been adopted by industries to minimize the degradation of oils, facilitating their processing.
Objective: To evaluate the intellectual property related to patent documents referring to microencapsulated oils used in foods.
Methods and Results: This prospective study investigated the dynamics of patents filed in the Espacenet and National Institute of Industrial Property (INPI) databases, and it mapped technological developments in microencapsulation in comparison with scientific literature. The years 2015 and 2018 showed the greatest growth in the number of patents filed in the Espacenet and INPI databases, respectively, with China leading the domains of origin, inventors, and owners of microencapsulation technology. The largest number of applications of microcapsules were observed in the food industry, and the foods containing microencapsulated oils were powdered seasonings, dairy products, rice flour, nutritional formulae, pasta, nutritional supplements, and bread. The increase in oxidative stabilities of oils was the most cited objective to microencapsulate oils. Spray drying was the most widely used microencapsulation technique, and maltodextrin, gum arabic, and modified starch were the most widely used wall materials.
Conclusion: Microencapsulation of oils has been expanding over the years and increasing the possibilities of the use of microcapsules, but further investments and development of policies and incentive programs to boost this technology need to be made in less developed countries. For future perspectives, the microencapsulation technique is already a worldwide trend in the food industry, enabling the development of new products to facilitate their insertion in the consumer market.
Bioactive compounds, microencapsulated oil, microcapsules, food industry, patent application, technological prospection.
Faculty of Pharmacy, Federal University of Bahia, Salvador, Nutrition School, Federal University of Bahia, Salvador, Nutrition School, Federal University of Bahia, Salvador, Faculty of Pharmacy, Federal University of Bahia, Salvador, Nutrition School, Federal University of Bahia, Salvador, University Center SENAI CIMATEC, National Service of Industrial Learning, Laboratory of Pharmaceutical’s Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), Salvador, Nutrition School, Federal University of Bahia, Salvador, Nutrition School, Federal University of Bahia, Salvador, Faculty of Pharmacy, Federal University of Bahia, Salvador