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 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.

Response Surface Optimization on Microencapsulation of Lemongrass Essential Oil Using Spray Drying

2020 ◽  
Vol 859 ◽  
pp. 271-276
Author(s):  
Teerawat Boonsom ◽  
Ekachai Dumkliang
Keyword(s):  
Essential Oil ◽  
Response Surface ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Food Additives ◽  
Gum Arabic ◽  
Cassava Starch ◽  
Wall Material ◽  
Mass Ratio ◽  
Lemongrass Essential Oil

Microencapsulation by spray drying is offered to prevent volatilization or degradation of lemongrass essential oil as food additives and ingredients in traditional medicines. In this process, oil is contained in microcapsules by enclosing with wall material. Although gum arabic is commonly used according to its encapsulation efficiency and stability, its cost is more expensive. This experiment used cassava starch for wall material because it was cheaper than gum and could get optimized condition for microencapsulation of lemongrass essential oil. The 3 factors of microcapsulation consisting of the mass ratio of CS:GA, mass ratio of wall: core materials, and inlet temperatures were optimized for maximum response, the process yield (PY) and encapsulation efficiency (EE) using response surface methodology. The results concluded that the highest weight replacement of cassava starch and gum arabic at 2.4:1, wall:core ratio 3.4-4.0:1 with inlet air temperature about 180 °C for spray drying was the optimal condition for was higher than 70 % PY and 85 % EE.

scholarly journals Encapsulation efficiency and thermal stability of lemongrass (Cymbopogon citratus) essential oil microencapsulated by the spray-drying process

Food Research ◽  
2020 ◽  
Vol 5 (1) ◽  
pp. 195-202
Author(s):  
P.T.N. Nguyen ◽  
T.T. Vo ◽  
T.Y.N. Tran ◽  
T.H.N. Le ◽  
H.C. Mai ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Treatment Time ◽  
Heating Temperature ◽  
Core Material ◽  
Wall Material ◽  
Cymbopogon Citratus ◽  
Liquid Form ◽  
The Stability ◽  
Lemongrass Essential Oil

Encapsulation is a potential technique that is widely studied and applied in the preservation of biological compounds and living cells. Lemongrass (Cymbopogon citratus) essential oil is a biological compound that emits a strong aroma and contains robust antibacterial compounds, hence its applications in various areas such as food, pharmaceuticals and cosmetics. However, lemongrass essential oil is in a liquid form, so it is easy to evaporate and oxidize when being exposed to temperature variations, oxygen, and light. Hence, the present study was aimed to determine the effects of heating temperature and time on the stability of microencapsulated lemongrass essential oil powder. In this research, microencapsulated powder was produced by the spray-drying method using maltodextrin (30%, w/w) as the wall material and lemongrass (1.5%, w/w) as the core material. Thereafter, the effects of heat during processing, including temperature (60°C to 180°C) and treatment time (from 20 to 80 mins) were evaluated. The results showed that when the temperature and the time increased, the color of powder became darker and OR values were rapidly reduced. The selected optimal temperature and time was 100°C and 20 mins. The encapsulated essential oil maintained its main components including nerol, citral a, citral b, and geraniol, even after being heated.

Optimization of a spray-drying process for the production of maximally viable microencapsulated Lactobacillus pentosus using a mixture of starch-pulque as wall material

LWT ◽  
2018 ◽  
Vol 95 ◽  
pp. 216-222 ◽  
Author(s):  
Zenia Hernández-López ◽  
Esmeralda Rangel-Vargas ◽  
Javier Castro-Rosas ◽  
Carlos Alberto Gómez-Aldapa ◽  
Arturo Cadena-Ramírez ◽  
...  
Keyword(s):  
Spray Drying ◽  
Wall Material ◽  
Drying Process ◽  
Lactobacillus Pentosus

The optimization of spray-drying process for the development of apricot powder using response surface methodology

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Omar Bashir ◽  
Syed Zameer Hussain ◽  
Tawheed Amin ◽  
Nusrat Jan ◽  
Gousia Gani ◽  
...  
Keyword(s):  
Response Surface ◽  
Spray Drying ◽  
Air Temperature ◽  
Flow Rate ◽  
Gum Arabic ◽  
Feed Flow Rate ◽  
Drying Process ◽  
Content Type ◽  
Independent Variables ◽  
Pharmacological Significance

PurposeApricots are not only nutritionally-rich but also possess pharmacological significance owing to their high antioxidant activity, and they are rich in vitamins, fibers, bioactive phytochemicals and minerals. Because of its immense organoleptic characteristics, apricot juice (AJ) is well accepted; however, it has a limited shelf-life, thereby demanding it to be converted into other shelf-stable form. One of the approaches is converting this juice into dehydrated powder. Amongst the various dehydration techniques available, spray drying is usually preferred; however, it involves the use of several independent variables, which need to be optimized, thus prompting to optimize the process to obtain spray dried apricot powder (SDAP) with improved quality.Design/methodology/approachThe spray-drying process of apricot juice was done using the response surface approach. The process variables included the inlet air temperature of 135–220°C, gum arabic concentration of 4–25%, feed flow rate of 124–730 mL/h, feed total soluble solids (TSS) of 10-30°Brix and atomization speed of 11,400–28,000 rpm. The dependent responses were powder yield, hygroscopicity, solubility, moisture content, carotenoids (CT), ascorbic acid (AA), radical scavenging activity (RSA), lightness, wettability, bulk density, particle density and porosity.FindingsAmongst all independent variables, inlet air temperature had most predominant impact on all the investigated responses. The optimum processing conditions for development of apricot powder with optimum quality were 190°C inlet air temperature, 18.99% gum arabic, 300.05 mL/h feed flow rate, 24°Brix feed TSS and 17433.41 rpm atomization speed. The experimental values were found to be in agreement with the predicted values, indicating the suitability of models in predicting optimizing responses of apricot powder. Flowability as Carr's index (CI) (22.36 ± 1.01%) suggests fair flow of powder. Glass transition temperature of powder was 57.85 ± 2.03°C, which is much higher than that of ambient, suggesting its better shelf stability.Originality/valueTo the best of author's knowledge, very limited or very few studies have been carried out on the spray-drying process for the manufacture of SDAP. The results of this investigation will open up new horizons in the field of food industry in the Union Territory of Jammu and Kashmir, India or elsewhere in the apricot-growing areas of India.

scholarly journals Oxidative Stability of Green Coffee Oil (Coffea arabica) Microencapsulated by Spray Drying

Processes ◽  
2019 ◽  
Vol 7 (10) ◽  
pp. 734
Author(s):  
Miriam Granados-Vallejo ◽  
Hugo Espinosa-Andrews ◽  
Guadalupe M. Guatemala-Morales ◽  
Hugo Esquivel-Solis ◽  
Enrique Arriola-Guevara
Keyword(s):  
Zeta Potential ◽  
Oxidative Stability ◽  
Spray Drying ◽  
Coffea Arabica ◽  
Wall Material ◽  
Green Coffee ◽  
Osa Starch ◽  
Coffee Oil ◽  
The Impact ◽  
Mesquite Gum

In the search for oils of commercial interest that serve as new sources for the generation of cosmetic, pharmaceutical, or nutraceutical products, the green coffee beans oil (Coffea arabica L.) was studied. This research aimed to evaluate the oxidative stability of microencapsulated green coffee oil (Coffea arabica) by spray drying. The green coffee oil emulsions were produced by microfluidization using mesquite gum and octenyl succinic anhydride modified starches (OSA-starch) as wall-material. The particle size, polydispersity, and zeta potential on the microfluidized emulsions were optimized. The results showed that microfluidization had positive effects on the reduction of the emulsion droplets and the zeta potential, developing stable emulsions for both polymers. Then, the optimal microfluidization conditions were used to evaluate the impact of the spray drying conditions on the microencapsulation efficiency, morphology, and oxidation stability of the green coffee oil microcapsules under accelerated storage conditions (32% relative humidity (RH) at 25 °C). The microencapsulation efficiency was approximately 98% for both wall-materials. The morphology of the microcapsules showed spherical shapes and polydisperse sizes, a typical characteristic of spray-dried powders. The oxidative stability of the microcapsules was lower than the bulk green coffee oil (87.39 meq of O2/kg of oil), reaching values of 60.83 meq of O2/kg of oil for mesquite gum and 70.67 meq of O2/kg of oil for OSA-starch. The microcapsules produced have good potential for the development of nutraceutical foods or cosmetic formulations with adequate stability.

Influence of Different Wall Materials on the Microencapsulation of Virgin Coconut Oil by Spray Drying

2015 ◽  
Vol 11 (1) ◽  
pp. 61-69 ◽  
Author(s):  
Yen Yi Hee ◽  
Chin Ping Tan ◽  
Russly Abdul Rahman ◽  
Noranizan Mohd Adzahan ◽  
Wee Ting Lai ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Coconut Oil ◽  
Gum Arabic ◽  
Sodium Caseinate ◽  
Whey Protein Concentrate ◽  
Wall Material ◽  
Virgin Coconut Oil ◽  
Wall Materials

Abstract The main objective of this study was to evaluate the influence of the different wall material combinations on the microencapsulation of virgin coconut oil (VCO) by spray drying. Maltodextrin (MD) and sodium caseinate (SC) were used as the basic wall materials and mixed with gum Arabic (GA), whey protein concentrate (WPC) and gelatin (G). The stability, viscosity and droplet size of the feed emulsions were measured. MD:SC showed the best encapsulation efficiency (80.51%) and oxidative stability while MD:SC:GA presented the lowest encapsulation efficiency (62.93%) but better oxidative stability than the other two combinations. Microcapsules produced were sphere in shape with no apparent fissures and cracks, low moisture content (2.35–2.85%) and high bulk density (0.23–0.29 g/cm3). All the particles showed relatively low peroxide value (0.34–0.82 meq peroxide/kg of oil) and good oxidative stability during storage. MD:SC:GA microencapsulated VCO had the highest antioxidant activity in both of the 2,2-diphenyl-1-picrylhydrazyl (DPPH) (0.22 mmol butylated hydroxyanisole (BHA)/kg of oil) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assays (1.35 mmol trolox/kg of oil).

scholarly journals Sensory evaluation of a flour tortilla enriched with microcapsules of beet (Beta vulgaris L.)

2020 ◽  
pp. 7-9
Author(s):  
Sasi Elibeth Martini-Morales ◽  
Abigail Reyes-Munguía
Keyword(s):  
Spray Drying ◽  
Sensory Evaluation ◽  
Beta Vulgaris ◽  
Gum Arabic ◽  
Wall Material ◽  
Antioxidant Compounds ◽  
Spray Dryer ◽  
Men And Women ◽  
Age Range

Beets (Beta vulgaris L.) have antioxidant compounds, with a characteristic color which is due to the presence of betalains. Microencapsulation is a technique used to protect aromas, flavors, colors and nutritional and antioxidant components. The objective of this work was to microencapsulate beet juice (Beta vulgaris L.) by spray drying using gum arabic as wall material, to later elaborate a flour tortilla incorporating the microencapsulated antioxidants from beet juice and evaluate it sensory. The microencapsulation process was carried out using a Mini Spray Dryer. The sensory evaluation used was descriptive and was carried out on 50 panelists (men and women) with an age range of 18 to 23 years. The flour tortilla was accepted by the panelists.

scholarly journals Determination of optimal ultrasound conditions for preparation of O/W emulsions with encapsulated juniper berry essential oil (Juniperus communis L.)

2019 ◽  
pp. 23-32
Author(s):  
Jelena Bajac ◽  
Branislava Nikolovski ◽  
Andrea Nesterovic ◽  
Ivana Loncarevic ◽  
Jovana Petrovic
Keyword(s):  
Essential Oil ◽  
Droplet Size ◽  
Gum Arabic ◽  
Wall Material ◽  
Tween 20 ◽  
Emulsion Droplets ◽  
Droplet Sizes ◽  
Preparatory Stage ◽  
Emulsions Stability

The microencapsulation of essential oils can provide their evaporation and oxidation protection, flavor retention or/and masking of unpleasant taste. The microencapsulation process involves emulsions preparation and drying of the obtained emulsion droplets. The aim of this study is the determination of optimal conditions for preparation of the stable O/W emulsions containing juniper berry essential oil with minimal droplet size, as a preparatory stage for microcapsule formation. As the first step for pre-emulsions preparation, homogenization at 10000 rpm for 5 min. was chosen, which gave emulsions with droplet size between 1.82 and 2.51?m, depending on concentrations of the surfactant (Tween 20) and encapsulated essential oil. The second step was ultrasound emulsification during 5 minutes at a frequency of 99%, using pulsed 10:10 s (ON/OFF) ultrasound treatment, which was chosen as an optimal, creating emulsions of droplet sizes of 320 nm in diameter (for 5% essential oil and 1% Tween 20). The addition of wall material changed the size and stability of emulsions, which depends on type of biopolymer and its surface competition with used surfactant. The maltodextrin (MD), gum arabic (GA) and their mixture in equal ratio were used. GA emulsions can be singled out as the most stable without used surfactant, with D4,3 = 1.11 ? 0.003 ?m. Using MD as a wall material requires addition of surfactant (1% w/v) to form stable emulsions. The mixture of MD/GA can be used with or without surfactant. The addition of Tween 20 (1% w/v) decreases droplet size from 14.86 to 0.99 ?m, while utilization of the ultrasound contributes to the droplet size decrease and emulsions stability.

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