ENCAPSULATION EFFICIENCY AND THERMAL STABILITY OF ORANGE ESSENTIAL OIL MICROENCAPSULATED BY SPRAY DRYING AND BY COACERVATION

The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for L-ascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% were reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively. The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.

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Germinated Wheat Starch as a Substrate to Produce Cyclodextrins: Application in Inclusion Complex to Improve the Thermal Stability of Orange Essential Oil

Starch - Stärke ◽

10.1002/star.201900083 ◽

2019 ◽

Vol 72 (1-2) ◽

pp. 1900083

Author(s):

Dianini Hüttner Kringel ◽

Julia Baranzelli ◽

Jéssie Da Natividade Schöffer ◽

Shanise Lisie Mello El Halal ◽

Martha Zavariz De Miranda ◽

...

Keyword(s):

Thermal Stability ◽

Essential Oil ◽

Inclusion Complex ◽

Wheat Starch ◽

Thermal Stability Of ◽

Orange Essential Oil

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Spray-Drying Performance and Thermal Stability of L-Ascorbic Acid Microencapsulated with Sodium Alginate and Gum Arabic

10.20944/preprints201906.0197.v1 ◽

2019 ◽

Author(s):

Pabla Barra ◽

Katherine Márquez ◽

Oscar Gil-Castell ◽

Javiera Mujica ◽

Amparo Ribes-Greus ◽

...

Keyword(s):

Thermal Stability ◽

Ascorbic Acid ◽

Sodium Alginate ◽

Spray Drying ◽

Encapsulation Efficiency ◽

Gum Arabic ◽

Wall Material ◽

Processing Temperature ◽

Fish Feed ◽

Thermal Stability Of

The potential of sodium alginate (ALG) and gum arabic (GA) as wall polymers for L-ascorbic acid (AA) encapsulation as a tool for their preservation against the thermo-oxidative degradation was investigated. The influence of such polymers used as wall material on the AA-content, size, encapsulation efficiency, encapsulation yield and thermo-oxidative stability were evaluated. The AA-microparticles were obtained using the spray-drying technique. An experimental Taguchi design was employed to assess the influence of the variables in the encapsulation process. The microparticles morphology and size distribution were characterized by scanning electron microscopy and laser diffraction. The thermal stability of AA microparticles was studied by differential scanning calorimetry and thermogravimetry analysis. This work points out the viability to encapsulate AA using GA and ALG through a spray-drying process. In general, a product yield ranging from 35.1% to 83.2% and an encapsulation efficiency above 90% was reached. Spherical microparticles with a smooth surface were obtained with a mean diameter around 6 μm and 9 μm for the those prepared with GA and ALG, respectively. The thermo-oxidative analysis showed that both polymers allow maintaining AA stable up to 188 °C, which is higher than the traditional processing temperature used in the fish feed industry.

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Preparation and Properties of Ginger Essential Oil β-Cyclodextrin/Chitosan Inclusion Complexes

Coatings ◽

10.3390/coatings8090305 ◽

2018 ◽

Vol 8 (9) ◽

pp. 305 ◽

Cited By ~ 9

Author(s):

Yan Zhang ◽

Hui Zhang ◽

Fang Wang ◽

Li-Xia Wang

Keyword(s):

Particle Size ◽

Essential Oil ◽

Spray Drying ◽

Small Particle Size ◽

X Ray Diffraction ◽

Scanning Calorimetry ◽

X Ray ◽

Ft Ir ◽

Thermal Stability Of ◽

Scanning Electron

The ginger essential oil/β-cyclodextrin (GEO/β-CD) composite, ginger essential oil/β-cyclodextrin/chitosan (GEO/β-CD/CTS) particles and ginger essential oil/β-cyclodextrin/chitosan (GEO/β-CD/CTS) microsphere were prepared with the methods of inclusion, ionic gelation and spray drying. Their properties were studied by using scanning electron microscopy (SEM), differential scanning calorimetry (DSC), thermo-gravimetry analysis (TGA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The results showed that the particle size of GEO/β-CD composite was smaller than that of β-CD and GEO/β-CD/CTS particles were loose and porous, while the microsphere obtained by spray drying had certain cohesiveness and small particle size. Besides, results also indicated that β-CD/CTS could modify properties and improve the thermal stability of GEO, which would improve its application value in food and medical industries.

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