scholarly journals Spectroscopic examination and release of microencapsulated oregano essential oil

ADMET & DMPK ◽  
2017 ◽  
Vol 5 (4) ◽  
pp. 224-233 ◽  
Author(s):  
Ioannis Partheniadis ◽  
Panagiota Karakasidou ◽  
Souzan Vergkizi ◽  
Ioannis Nikolakakis
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Chemical Interaction ◽  
Small Shift ◽  
Oregano Essential Oil ◽  
Apparent Diffusion ◽  
Stretching Vibration ◽  
Ft Ir ◽  
Wall Materials

Oregano essential oil (EO) of Greek origin with high carvacrol content (86.84 %) was encapsulated by spray drying using Arabic gum, modified starch and maltodextrin (75:12.5:12.5) as wall materials. The spray-dried product (EOSD) consisted of roundish particles with narrow size distribution. FT-IR and Raman spectroscopy identified the EO in EOSD, with Raman spectra showing more distinct peaks and a small shift of the peak at 1260 cm-1 (assigned to the stretching vibration of the bond of C-O of the phenol), implying only minor chemical interaction with the wall materials. Release of the EO from EOSD was described by the Hixson-Crowell equation (R2=0.986) with apparent diffusion coefficient 8.3x10-10 m2/s. These findings indicate that microencapsulation by spray drying did not affect the quality of the oregano EO and provided relatively fast and complete release.

scholarly journals Characterization of Oregano Essential Oil (Origanum vulgare L. subsp. hirtum) Particles Produced by the Novel Nano Spray Drying Technique

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 2923
Author(s):  
Fotini Plati ◽  
Rigini Papi ◽  
Adamantini Paraskevopoulou
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Encapsulation Efficiency ◽  
Biological Activities ◽  
Antibacterial Properties ◽  
Spherical Shape ◽  
Partial Replacement ◽  
Structural Stabilization ◽  
Oregano Essential Oil ◽  
Wall Materials

Oregano essential oil (OEO), due to its wide variety of biological activities, could be a “green” alternative to chemical preservatives. On the other hand, the difficulties in its use or storage have turned researchers’ interest in encapsulation strategies as a way to face stability and handling issues. Fabrication of OEO-loaded particles, using nano spray drying technique (NSD) and whey protein isolate-maltodextrin mixtures (1:1, 1:3) as wall materials appears to be a novel and promising strategy. The obtained particles were characterized in terms of volatile composition, encapsulation efficiency, and physicochemical, molecular, morphological, and antibacterial properties. The results confirmed that encapsulation of OEO using NSD achieved high levels of powder recovery (>77%) and encapsulation efficiency (>98%) while assisting in the retention of the main bioactive compounds. The partial replacement of WPI by MD significantly affected particles’ physical properties. FTIR analyses revealed the possible structural stabilization of core and wall materials, while SEM verified the very fine size and spherical shape. Finally, antibacterial studies demonstrated their activity against Escherichia coli and Staphylococcus aureus, which is much stronger in comparison with that of pure OEO, proving the positive effect of NSD and particles’ potential in future food applications.

scholarly journals Improving the Quality of Turkey Meat via Storage Temperature, Packaging Atmosphere, and Oregano (Origanum vulgare) Essential Oil Addition

Agriculture ◽  
2020 ◽  
Vol 10 (10) ◽  
pp. 463
Author(s):  
Samir A. Mahgoub ◽  
Mohamed E. Abd El-Hack ◽  
Zohair S. Mulla ◽  
Waleed R. El-Ghareeb ◽  
Ayman E. Taha ◽  
...  
Keyword(s):  
Essential Oil ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Modern World ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
E Coli ◽  
Turkey Meat ◽  
Storage Temperatures

The provision of plentiful good-quality food is a primary issue in the modern world. This work was planned to study the influence of packaging atmosphere and oregano (Origanum vulgare) essential oil addition [(vacuum packaging: T1 or modified atmosphere packaging or T2 (CO2/N2 = 4:6) or T3, T2 with oregano essential oil (T2 + EO)] under various storage temperatures (0, 5, 10, and 15 °C) on the control of survival of Escherichia coli O157:H7 and associated spoilage flora in sliced smoked turkey meat. The pathogen increased by only <1.0 log colony-forming unit (CFU)/g under all packaging and temperature combinations. Moreover, T1, T2, and T3 exerted practically similar inhibitory activity against the pathogen and dominating bacteria, with a relatively low growth of E. coli O157:H7 in sliced smoked turkey during the shelf life under all storage regimes compared to the control. However, the pathogen survival was highest on the sliced smoked turkey under T1, decreasing by only 0.67, 0.74, 0.63, and 1.30 log CFU/g within 37 days if kept at 0, 5, 10, and 15 °C, respectively. Under T2 and the same condition, E. coli O157:H7 in the product declined by only 0.31, 0.50, 0.72, and 1.10 log CFU/g within 37 days of storage, respectively. In the T3 samples, the pathogen was reduced by only 0.33, 0.67, 1.72, and 3.46 log CFU/g through 37 days of storage, respectively. Under T3 were E. coli O157:H7 populations in smoked turkey eliminated (negative by enrichment) under all conditions (after 129, 95, 95, and 43 days maintained at 0, 5, 10, and 15 °C, respectively) compared with other packaging temperature combinations. Thus, T3 contributed to developing ready-to-eat smoked turkey with enhanced product quality and eliminating the pathogen.

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

Coatings ◽  
2018 ◽  
Vol 8 (9) ◽  
pp. 305 ◽  
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.

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.

Encapsulation of oregano essential oil (Origanum vulgare) by complex coacervation between gelatin and chia mucilage and its properties after spray drying

2020 ◽  
Vol 109 ◽  
pp. 106077 ◽  
Author(s):  
Ruth Hernández-Nava ◽  
Aurelio López-Malo ◽  
Enrique Palou ◽  
Nelly Ramírez-Corona ◽  
María Teresa Jiménez-Munguía
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Complex Coacervation ◽  
Origanum Vulgare ◽  
Oregano Essential Oil ◽  
Chia Mucilage

Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

2017 ◽  
Vol 82 (12) ◽  
pp. 2864-2872 ◽  
Author(s):  
Claudia M. Asensio ◽  
Alejandro J. Paredes ◽  
Maria P. Martin ◽  
Daniel A. Allemandi ◽  
Valeria Nepote ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Stability Study ◽  
Oregano Essential Oil

scholarly journals Spray Drying for the Encapsulation of Oils—A Review

Molecules ◽  
2020 ◽  
Vol 25 (17) ◽  
pp. 3873 ◽  
Author(s):  
Nameer Khairullah Mohammed ◽  
Chin Ping Tan ◽  
Yazid Abd Manap ◽  
Belal J. Muhialdin ◽  
Anis Shobirin Meor Hussin
Keyword(s):  
Spray Drying ◽  
Food Industry ◽  
Functional Foods ◽  
Oxidation Stability ◽  
Drying Process ◽  
Food Ingredients ◽  
Drying Techniques ◽  
Wall Materials ◽  
Encapsulation Methods

The application of the spray drying technique in the food industry for the production of a broad range of ingredients has become highly desirable compared to other drying techniques. Recently, the spray drying technique has been applied extensively for the production of functional foods, pharmaceuticals and nutraceuticals. Encapsulation using spray drying is highly preferred due to economic advantages compared to other encapsulation methods. Encapsulation of oils using the spray drying technique is carried out in order to enhance the handling properties of the products and to improve oxidation stability by protecting the bioactive compounds. Encapsulation of oils involves several parameters—including inlet and outlet temperatures, total solids, and the type of wall materials—that significantly affect the quality of final product. Therefore, this review highlights the application and optimization of the spray drying process for the encapsulation of oils used as food ingredients.

Potential Use of Galium verum Essential Oil for Antibacterial Properties in Gelatin Based Hydrogels Prepared by Microwave Irradiation Technique

2018 ◽  
Vol 69 (3) ◽  
pp. 575-580 ◽  
Author(s):  
Timea Gherman ◽  
Violeta Popescu ◽  
Rahela Carpa ◽  
Maria Rapa ◽  
Georgiana Luminita Gavril ◽  
...  
Keyword(s):  
Essential Oil ◽  
Chemical Interaction ◽  
Synergistic Effects ◽  
Antibacterial Properties ◽  
Diffusion Method ◽  
Hydrogel Matrix ◽  
Ft Ir ◽  
Ir Analysis ◽  
Polymerization Method ◽  
Potential Use

Galium verum essential oil (EO) loaded gelatin hydrogel was prepared by microwave-assisted polymerization method. FT-IR analysis indicated no chemical interaction between the hydrogel matrix and EO. Good swelling behavior, increased thermo- and mechanical- properties was attributed to the synergistic effects of the secondary structure of gelatin after gelation and intermolecular hydrogen-bonding interactions between the hydrogel matrix and EO ingredient�s. Antibacterial activity was investigated by the agar diffusion method.

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