ABSTRACT
Coriander (Coriandrum sativum L.) is one of the oldest useful essential oil-bearing herbs and spices used as a flavoring agent and in traditional medicine. The leaves and seeds of the coriander plant are widely used in folk medicine, while it is most commonly used as a spice in many Asian food products. Coriander seeds and leaves have a sharply strong smell or taste like citrus with a hint of sage. Scientists and researchers have become increasingly interested in extracting coriander essential oil (CEO) and improving its bioavailability by using encapsulation methods. The content of CEO in coriander seeds (CS) ranges from 0.03% to 2.6%. The CEO has been extracted from coriander seeds and leaves using different extraction methods. The composition of the extracted CEO shows that the alcohol group contains the maximum amount of lanolin and geraniol, while the hydrocarbon group contains the maximum amount of γ-terpinene and r-cymene. Petroselinic acid is a major fatty acid component found in the extracted CEO, including palmitic acid, linoleic acid, and oleic acid. However, the oxidative stability of the CEO is very low due to the presence of unsaturated fatty acids. To improve the oxidative stability of the CEO, various encapsulation methods like complex coacervation, spray drying, and fluidized-bed drying techniques are used in food and pharmaceutical processing laboratories. Encapsulation also maintains the fatty acid component with minimal fatty acid loss. Therefore, microcapsules could be used as a functional ingredient in food products to prevent human disorders.
