Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying

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dc.creatorPedro Henrique Campelo Felix
dc.creatorGerson Reginaldo Marques
dc.creatorDiego Alvarenga Botrel
dc.creatorSoraia Vilela Borges
dc.creatorViviane Santos Birchal
dc.date.accessioned2024-12-16T13:14:20Z
dc.date.accessioned2025-09-09T00:13:01Z
dc.date.available2024-12-16T13:14:20Z
dc.date.issued2016-06-28
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.1111/jfpp.12919
dc.identifier.issn1745-4549
dc.identifier.urihttps://hdl.handle.net/1843/78693
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsAcesso Aberto
dc.subjectEngenharia quimica
dc.subjectProcessos quimicos
dc.subject.otherCinnamon essential oil
dc.subject.otherPhysicochemical stability
dc.subject.otherThermal stability
dc.titlePhysicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying
dc.typeArtigo de periódico
local.citation.epage9
local.citation.issue3
local.citation.spage1
local.citation.volume41
local.description.resumoMany 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.
local.identifier.orcidhttps://orcid.org/0000-0001-5551-5034
local.identifier.orcidhttps://orcid.org/0000-0002-1612-1363
local.identifier.orcidhttps://orcid.org/0000-0003-3356-0488
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.12919

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