Preparing stable protein‐based microcapsules containing functional fatty acids and oils for food applications has been a big challenge. However, recent advances with transglutaminase (TGase) enzyme as an effective protein cross‐linker could provide workable solutions for the encapsulation of omega‐3 and omega‐6 fatty acids without compromising their targeted release and their biological and physicochemical characteristics. The recent and available literature related to the microencapsulation techniques, physical and oxidative properties, and core retention and release mechanisms of TGase‐crosslinked microcapsules entrapping edible oils were reviewed. The effects of factors involved in microencapsulation processes, on the efficiency and quality of the produced innovative microcapsules were also discussed and highlighted. A brief focus has been finally addressed to new insights and additional knowledge on micro‐ and nanoencapsulation of lipophilic food‐grade ingredients by TGase‐induced gelation. Two dominant microencapsulation methods for fish, vegetable, and essential oils by TGase‐crosslinking are complex coacervation and emulsion‐based spray drying. The developed spherical particles (<100 μm) with some wrinkles and smooth surfaces showed an excellent encapsulation efficiency and yield. A negligible release rate and a substantial retention level can result for different lipid‐based cores covered by TGase‐crosslinked proteins during the oral digestion and storage. A significant structural, thermal and oxidative stability for edible oils‐loaded microcapsules in the presence of TGase can be also obtained.

中文翻译：

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使用转谷氨酰胺酶催化交联的功能性脂肪酸丰富的油微囊化的新趋势

为食品应用制备包含功能性脂肪酸和油脂的稳定的基于蛋白质的微胶囊是一项巨大的挑战。但是，转谷氨酰胺酶（TGase）作为一种有效的蛋白质交联剂的最新进展可以为封装omega-3和omega-6脂肪酸提供可行的解决方案，而不会损害它们的靶向释放以及它们的生物学和理化特性。综述了与包埋食用油的TGase交联微胶囊的微囊化技术，物理和氧化性质以及核心保留和释放机理有关的最新文献。还讨论并强调了微囊化过程中涉及的因素对生产的创新型微囊的效率和质量的影响。最终的重点是通过TGase诱导的胶凝作用对亲脂性食品级成分进行微囊和纳米囊封的新见解和其他知识。TGase交联用于鱼，蔬菜和精油的两种主要微囊化方法是复杂凝聚法和基于乳液的喷雾干燥法。形成的具有一些皱纹和光滑表面的球形颗粒（<100μm）显示出极好的封装效率和良率。在口服消化和储存过程中，TGase交联蛋白覆盖的不同脂质基核心的释放速率和显着的保留水平可以忽略不计。在存在TGase的情况下，对于负载食用油的微胶囊，也可以获得明显的结构，热和氧化稳定性。