Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying
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Universidade Federal de Minas Gerais
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Many studies on the cinnamon essential oil has attracted the attention of research-ers because of their antimicrobial and antifungal properties. The objective of thisstudy was to evaluate the influence of different wall material on the physicochemi-cal characteristics of microencapsulated cinnamon essential oil. Microcapsules pro-duced with combinations of wall materials (gum arabic, whey protein isolate andmaltodextrin) were evaluated with regard to moisture, solubility, hygroscopicity,bulk density, tapped bulk density and microscopic analysis. The encapsulation effi-ciency was based on cinnamaldehyde retention in relation to the content of thepure oil. The results showed that blends of gum arabic and maltodextrin obtainedbetter retention of cinnamaldehyde (50%). The presence of maltodextrin togetherwith whey protein isolate favored the formation of more spherical particles. Trans-mission electron microscopy images clearly showed the oil dispersed in the wallmaterials. Thermogravimetric curves showed higher thermal stability for microcap-sules with whey protein isolated. Based on the physicochemical characteristics ana-lyzed, the best wall material for the process of microencapsulation essential oils ofcinnamon was the combination of gum arabic and maltodextrin.
Abstract
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Engenharia quimica, Processos quimicos
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Cinnamon essential oil, Physicochemical stability, Thermal stability
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https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.12919