Microencapsulação de óleo essencial de canela por atomização com emprego de diferentes materiais de parede

Abstract

The microencapsulation process is widely used for products with a high concentration of volatile compounds due to its ability to protect these the unfavorable ambient conditions to maintain its quality. The essential oil of cinnamon has very important antimicrobial properties and has great potential in food preservation. This study aims to evaluate the microencapsulation efficiency of cinnamon essential oil in relation to the wall material used. We tested three types of combinations of different wall materials (Gum Arabic - G, Protein Isolated Whey - I and Maltodextrin - M) in combinations 100% G, 100% I, 50/50% F / M and 50 / 50% R / M, a constant temperature of 180 ° C and the material flow of 0.9 lh-1. Were evaluated moisture, solubility, density (compacted apparent and apparent), hygroscopicity, oil retention, and encapsulation efficiency Size particle morphology (SEM and TEM), thermal degradation of the particulate composition and final processes and integrity of the essential oil of cinnamon. The test showed the best encapsulation efficiency was the G / M test (84.5%) and may be considered the best test, despite the high hygroscopicity presented for tests containing gum arabic (31.10 and 42.21%). The test I made smaller particle sizes, therefore, better thermal stability. Microscopic analysis showed that the addition of maltodextrin to the test protein isolate favored the formation of more spherical particles and observed for testing the dispersed oil in the wall material (insoluble matrix morphology). In chromatographic analysis showed that the compound present as more cinnamaldehyde in cinnamon essential oil (73%).