Antifungal effects of Conyza bonariensis (L.) Cronquist essential oil against pathogenic Colletotrichum musae and its incorporation in gum Arabic coating to reduce anthracnose development in banana during storage

2021 ◽  
Author(s):  
Giovanna Alencar Lundgren ◽  
Selma dos Passos Braga ◽  
Thatyane Mariano Rodrigues de Albuquerque ◽  
Katarine Árabe Rimá de Oliveira ◽  
Josean Fechine Tavares ◽  
...  
Keyword(s):  
Essential Oil ◽  
Gum Arabic ◽  
Conyza Bonariensis ◽  
Antifungal Effects ◽  
Colletotrichum Musae

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

Ameliorative effect of gum arabic, oleic acid and/or cinnamon essential oil on chilling injury and quality loss of guava fruit

2020 ◽  
Vol 266 ◽  
pp. 109255 ◽  
Author(s):  
Rasool Etemadipoor ◽  
Abdolmajid Mirzaalian Dastjerdi ◽  
Asghar Ramezanian ◽  
Sakineh Ehteshami
Keyword(s):  
Oleic Acid ◽  
Essential Oil ◽  
Chilling Injury ◽  
Gum Arabic ◽  
Quality Loss ◽  
Guava Fruit ◽  
Ameliorative Effect ◽  
Cinnamon Essential Oil

scholarly journals Microencapsulation of Lemongrass (Cymbopogon citratus) Essential Oil Via Spray Drying: Effects of Feed Emulsion Parameters

Processes ◽  
2020 ◽  
Vol 8 (1) ◽  
pp. 40 ◽  
Author(s):  
Nguyen Phu Thuong Nhan ◽  
Vo Tan Thanh ◽  
Mai Huynh Cang ◽  
Tri Duc Lam ◽  
Nguyen Cam Huong ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Spray Drying ◽  
Gum Arabic ◽  
Core Material ◽  
Wall Material ◽  
Cymbopogon Citratus ◽  
Encapsulation Process ◽  
Wall Materials ◽  
Lemongrass Essential Oil

The purpose of this study was to attempt the encapsulation of lemongrass (Cymbopogon citratus) essential oil utilizing spray drying technique. An array of process parameters including concentration of wall (15–30%), type of wall materials (maltodextrin, maltodextrin and gum Arabic mixture), and concentration of essential oil (0.5–2.0%) were thoroughly investigated. The results show that the use of sole maltodextrin as encapsulant gave microcapsules characteristics comparable to that of powder produced using maltodextrin and gum Arabic mixture. The encapsulation process that was performed with maltodextrin at the concentration of 30% as wall material and lemongrass essential oil at the concentration of 1.5% as core material showed highest drying yield (84.49%), microencapsulation yield (89.31%) and microencapsulation efficiency (84.75%). Encapsulated essential oils retained most of their major constituents in comparison with the bare essential oils without any significant compromise in product quality.

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