Technological Approaches to Microencapsulation of Fatty and Essential Oils in the Development of Herbal Medicines

Features of microencapsulation of fatty and essential oils intended for the development and production of medicines are reviewed. The advantages of microencapsulation of fatty and essential oils are discussed. Possible methods of microencapsulation of vegetable and essential oils are considered. The technological possibilities and limitations of microencapsulation of vegetable oils are characterized. Current excipients used in encapsulation of fatty and essential oils of plant origin are determined. Examples of microencapsulation of essential oils [peppermint (Mentha piperita L.), chamomile (Matricaria chamomilla L.), rosemary (Rosmarinus officinalis L.), etc. and vegetable oils (olive oil and almond oil)] are given. Sources of publicly available literature data including electronic databases of PubMed, e-Library, CyberLeninka, and Google Scholar search engine were analyzed.

Automated summary

This article reviews the features of microencapsulation of fatty and essential oils for the development and production of medicines, discussing its advantages, methods, and the application of excipients. Examples of microencapsulation of essential and vegetable oils are provided, and publicly available literature data sources are analyzed.