Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil

被引：39

作者：

Barboza de Souza, Hugo Junior ^{[1
]}

de Barros Fernandes, Regiane Victoria ^{[2
]}

Borges, Soraia Vilela ^{[2
]}

Campelo Felix, Pedro Henrique ^{[3
]}

Viana, Livia Cassia ^{[4
]}

Teixeira Lago, Amanda Maria ^{[2
]}

Botrel, Diego Alvarenga ^{[1
,2
]}

机构：

[1] Univ Fed Lavras, Biomat Engn, BR-37200000 Lavras, MG, Brazil

[2] Univ Fed Lavras, Dept Food Sci, BR-37200000 Lavras, MG, Brazil

[3] Univ Fed Amazonas, Dept Agr Engn & Soil, BR-69077000 Manaus, AM, Brazil

[4] Fed Univ Tocantins, Campus Gurupi, BR-77402970 Gurupi, TO, Brazil

来源：

FOOD AND BIOPROCESS TECHNOLOGY | 2018年 / 11卷 / 06期

关键词：

Gumarabic; Maltodextrin; Cellulose; Spray drying; Oil retention; WALL MATERIALS; BIOACTIVE COMPOUNDS; EMULSION PROPERTIES; FOOD INGREDIENTS; MICROENCAPSULATION; RETENTION; EFFICIENCY; STABILITY; FLAVORS; NANOCELLULOSE;

D O I：

10.1007/s11947-018-2082-9

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The characteristics and encapsulating potential of blended polymeric formulations containing gum arabic (GA), maltodextrin (MD), and cellulose nanofibrils (CNF) for microencapsulation of sweet orange essential oil were evaluated in this study. CNF acted as a thickener, increasing emulsion viscosity. The droplet size was affected by the partial replacement of GA in the formulations without CNF; however, the presence of CNF contributed to decreasing the droplet size. CNF-containing formulations had the best encapsulation efficiency. Images obtained by microscopy showed no cracks on the surface of the microparticles. CNF-containing formulations released more essential oil at 25 A degrees C and presented different behaviors when compared to formulations without CNF at 45 A degrees C. The presence of CNF in the wall material formulations was associated with higher encapsulation efficiency of the particles containing essential oil produced by the spray drying.

引用

页码：1188 / 1198

页数：11

共 49 条

[1] Isolation and characterization of nanofibers from agricultural residues - Wheat straw and soy hulls [J].

Alemdar, Ayse ;

Sain, Mohini .

BIORESOURCE TECHNOLOGY, 2008, 99 (06) :1664-1671

[2]

[Anonymous], 2007, 200704 AOAC

[3]

Assis L. M. de, 2012, Brazilian Journal of Food Technology, V15, P99, DOI 10.1590/S1981-67232012005000004

[4] Biological effects of essential oils - A review [J].

Bakkali, F. ;

Averbeck, S. ;

Averbeck, D. ;

Waomar, M. .

FOOD AND CHEMICAL TOXICOLOGY, 2008, 46 (02) :446-475

[5] Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices [J].

Baranauskiene, R ;

Venskutonis, PR ;

Dewettinck, K ;

Verhé, R .

FOOD RESEARCH INTERNATIONAL, 2006, 39 (04) :413-425

[6] Effects of agglomeration on the properties of spray-dried encapsulated flavours [J].

Buffo, RA ;

Probst, K ;

Zehentbauer, G ;

Luo, Z ;

Reineccius, GA .

FLAVOUR AND FRAGRANCE JOURNAL, 2002, 17 (04) :292-299

[7]

Burgess D J, 1998, Pharm Dev Technol, V3, P21, DOI 10.3109/10837459809028476

[8] Production and properties of spray-dried Amaranthus betacyanin pigments [J].

Cai, YZ ;

Corke, H .

JOURNAL OF FOOD SCIENCE, 2000, 65 (07) :1248-1252

[9] Essential oils as antimicrobials in food systems - A review [J].

Calo, Juliany Rivera ;

Crandall, Philip G. ;

O'Bryan, Corliss A. ;

Ricke, Steven C. .

FOOD CONTROL, 2015, 54 :111-119

[10] Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization [J].

Cano-Chauca, M ;

Stringheta, PC ;

Ramos, AM ;

Cal-Vidal, J .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2005, 6 (04) :420-428

← 1 2 3 4 5 →