Formation of heat-resistant nanocapsules of jasmine essential oil via gelatin/gum arabic based complex coacervation

2014 ◽  
Vol 35 ◽  
pp. 305-314 ◽  
Author(s):  
Yi Lv ◽  
Fan Yang ◽  
Xueying Li ◽  
Xiaoming Zhang ◽  
Shabbar Abbas
Keyword(s):  
Essential Oil ◽  
Gum Arabic ◽  
Complex Coacervation ◽  
Heat Resistant

scholarly journals Microencapsulation of oil droplets using cold water fish gelatine/gum arabic complex coacervation by membrane emulsification

2013 ◽  
Vol 53 (1) ◽  
pp. 362-372 ◽  
Author(s):  
Emma Piacentini ◽  
Lidietta Giorno ◽  
Marijana M. Dragosavac ◽  
Goran T. Vladisavljević ◽  
Richard G. Holdich
Keyword(s):  
Cold Water ◽  
Gum Arabic ◽  
Complex Coacervation ◽  
Oil Droplets ◽  
Membrane Emulsification ◽  
Water Fish

scholarly journals Morphology, Stability, and Application of Lycopene Microcapsules Produced by Complex Coacervation

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Glaucia A. Rocha-Selmi ◽  
Carmen S. Favaro-Trindade ◽  
Carlos R. F. Grosso
Keyword(s):  
Encapsulation Efficiency ◽  
Gum Arabic ◽  
Average Diameter ◽  
Stability Test ◽  
Free Form ◽  
Complex Coacervation ◽  
The Stability ◽  
Processing And Storage ◽  
High Degree ◽  
And Storage

The interest in lycopene has increased in recent years due to studies that associate it with the reduction in risk of developing cardiovascular diseases and cancer. However, due to its high degree of unsaturation, this carotenoid is inclined to isomerize and oxidize during processing and storage, making it difficult to use in the food industry. Microencapsulation can improve this situation, increasing its stability and making incorporation into food formulations possible. Thus, the aim of this study was to microencapsulate lycopene by complex coacervation using gelatin and gum Arabic as the encapsulating agents. The microcapsules were evaluated based on the encapsulation efficiency and their morphology and then submitted to a stability test and applied in cake making. Most of the systems studied presented spherical microcapsules with defined walls. The encapsulation efficiency values were above 90%, and the average diameter of the capsules ranged from 61 to 144 μm. The stability test showed that microencapsulation offered greater protection to the lycopene as compared to its free form. The application of nonfreeze dried coacervated microcapsules in cake making was satisfactory, but the color transference was low when freezedried coacervated microcapsules were used.

scholarly journals Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

2021 ◽  
Vol 56 ◽  
Author(s):  
Gabriel Ribeiro Carvalho ◽  
Amanda Maria Teixeira Lago ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Priscila de Castro e Silva ◽  
Soraia Vilela Borges ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Gum Arabic ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Wall Material ◽  
Drying Process ◽  
Osa Starch ◽  
Ultrasound Assisted ◽  
Lemongrass Essential Oil

Abstract The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

scholarly journals Potential food additive of Boswellia carterii essential oil encapsulated within gum arabic: a particle size distribution and zeta potential analysis

Food Research ◽  
2020 ◽  
Vol 4 (S2) ◽  
pp. 19-23
Author(s):  
M.S. Barre ◽  
F.B. Ali ◽  
M.E.S. Mirghani ◽  
N.F. Hazri ◽  
H. Anuar ◽  
...  
Keyword(s):  
Particle Size ◽  
Essential Oil ◽  
Zeta Potential ◽  
Gum Arabic ◽  
Food Additive ◽  
Acacia Senegal ◽  
Production Chain ◽  
Flight Mass Spectrometry ◽  
Product Gas ◽  
Boswellia Carterii

Boswellia carterii (BC) {Burseraceae family} essential oil (EO) were extracted by hydrodistillation process. Gum Arabic (GA) {Acacia senegal} polymer particles containing a BCEO were prepared by spray drying technique. The mean particle size and its distribution, as well as the zeta-potential of the microcapsules, were analyzed and found Z-Average 382±203nm, PDI 0.77±0.3, ZP-25±2.73mV, respectively. Product encapsulation efficiency (EE %) was found at 75±0.8%. The surface morphology of the particles was obtained by scanning electron microscope (SEM). Furthermore, particles moisture content was analyzed by the oven drying method. The efficiency of encapsulation (EE %) was estimated by specifying the content of essential oil in the product. Gas chromatography (GC) coupled with time-of-flight mass spectrometry (TOFMS) analysis of EO has been performed to determine the chemical compounds and their prevalence concentrations respectively. The composition of initial essential oil (added in the emulsion) and the encapsulated essential oil (extracted from spray dried powder) were analyzed and compared. The outcome of the research encourages the high potentiality and usefulness of the product in the food industries sector as a food additive agent, moreover, it suggests for further research to unravel potential implementation of BCEO microcapsules in the food production chain

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