Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Costa, Sara Beirão da; Duarte, Cláudia; Bourbon, Ana I.; Pinheiro, Ana Cristina; Serra, Ana Teresa; Martins, Margarida Moldão; Januário, Maria Isabel Nunes; Vicente, António A.; Delgadillo, Ivonne; Duarte, Catarina M.M.; Costa, Monya M.

doi:10.1016/j.jfoodeng.2011.05.043

Cited by 74 publications

(42 citation statements)

References 45 publications

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“…However, it is certain that there is a successful retention of the core material, for all drying conditions. Besides, in previous works (Beirão da Costa et al, 2012), by confocal laser scanning microscopy, it was observed that the oil particles are located inside the capsules instead of on the surface. Changes are observed in Raman spectra at 754 cm À1 and 738 cm À1 .…”

Section: Physico-chemical Characterization Of Capsulesmentioning

confidence: 90%

“…In order to assess the transport properties of EO entrapped in inulin microparticles, mathematical models were used to describe the physical mechanism. Several authors have proposed mathematical relationships to describe compound release from microcapsules (Prata, Zanin, Ré, & Grosso, 2008;Romero-Cano & Vincent, 2002;Zhang, Grijpma, & Feijen, 2006), assuming some restrictions for polymeric matrices as described in a previous work (Beirão da Costa et al, 2012). Based on these works, a linear superimposition model was applied which describes the release of EO from spherical microparticles at time t by well-known equations:…”

Section: Release Of Eo From Microcapsulesmentioning

confidence: 99%

“…It was observed that the drying temperature applied to prepare inulin microparticles has significant effect on EO diffusivity from this system. It was also observed that increasing the drying temperature the diffusion coefficient decreases (from 7.72 Â 10 À16 to 2.96 Â 10 À16 m 2 /s, from 6.46 Â 10 À16 to 4.13 Â 10 À16 m 2 /s and from 8.76 Â 10 À16 to 8.21 Â 10 À16 m 2 /s, for 5%, 15% and 25% of inulin content systems, respectively) and the effect of soluble solids on diffusion coefficient was more evident (Beirão da Costa et al, 2012).…”

Section: Release Measurementsmentioning

confidence: 99%

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Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Beirão-da-Costa¹,

Duarte²,

Bourbon³

et al. 2013

Food Hydrocolloids

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140

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a b s t r a c tThe ability of inulin, a prebiotic material, as encapsulation matrix was explored. Microcapsules of Raftiline were produced by spray drying inulin solutions at different solids content (5, 15 and 25%) at 120, 155 and 190 C, according to a Central Composite Rotatable design. Produced capsules were analysed for morphology and size by SEM and physiochemical characterized by DSC, IR and RAMAN. Oregano essential oil was incorporated in the inulin solutions at 15% solids basis and the emulsions dried at the same conditions. The above mentioned methodologies were applied to evaluate the encapsulation ability and the changes induced by the presence of the EO in capsules morphology and structure. Furthermore the kinetics and amount of release was assessed by a spectrophotometric method. Results showed that it was possible to produce regular spherical inulin microcapsules (3e4.5 mm) for all the tested experimental conditions. According to IR and Raman results mainly drying temperature affected the structure of the capsules, three groups being clearly formed. These groups could be related to the morphology of inulin crystals. The EO was successfully encapsulated in the system as demonstrated by IR and Raman analysis. The differences found in the EO releasing amount, make clear that different degrees of core material retention is achieved, what should be related to structural changes in the matrix wall, denoting in some processing conditions interactions phenomena among inulin and EO. Those different releasing profiles patterns may be quite useful in finding different potential uses for the encapsulates.

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Section: Physico-chemical Characterization Of Capsulesmentioning

confidence: 90%

Section: Release Of Eo From Microcapsulesmentioning

confidence: 99%

Section: Release Measurementsmentioning

confidence: 99%

See 1 more Smart Citation

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Beirão-da-Costa¹,

Duarte²,

Bourbon³

et al. 2013

Food Hydrocolloids

Self Cite

140

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“…In addition, the WM should have a tendency to form a fine and dense network during drying, and should not permit a lipid separation from the emulsion during dehydration (Gharsallaoui and others ; Calvo and others ). The spray‐drying process has been used to encapsulate extracts of Ilex paraguariensis (Nunes and others ), Capsicum annuum L. (Guadarrama‐Lezama and others ), Opuntia ficus‐indica (Saenz and others ), black currant polyphenols (Bakowska‐Barczak and Kolodziejczyk ), Averrhoa carambola (Saikia Mahnot and Mahanta ), clove (Chatterjee and Bhattacharjee ), pomegranate peel (Çam Içyer and Erdoǧan ), fish oil, olive, chia, and flax oils (Polavarapu and others ; Quispe‐Condori and others ; González and others ), rosemary EO (De Barros Fernandes and others ), Schinus molle L. (López and others ), oregano, citronella and marjoram EOs (Baranauskienė and others ; Beirão Da Costa and others ), among others.…”

Section: Introductionmentioning

confidence: 99%

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

Asensio

Paredes

Martín

et al. 2017

Journal of Food Science

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Oregano essential oil has antioxidant, antimicrobial, and sensory preserving properties. However, it is susceptible to volatilization and is degraded by external factors. Its addition into food matrices is restricted due to low solubility and hydrophobicity. The antioxidant activity of oregano EO is preserved after the process of microencapsulation by spray-drying that extends its stability during storage. Oregano EO microcapsules are an alternative of delivery which protects and extends the shelf life of this essential oil, overcomes stability related limitations and preserves its desirable characteristics allowing these kind of microcapsules to be later incorporated into food products. These microcapsules could be used as a natural additive/flavouring with antioxidant properties.

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“…Microencapsulation is one of the most effective methods to reduce irritancy and losses by evaporation (5). In this method, the wall-forming polymer plays an important role as it is responsible for the protection of the encapsulated essential oil (6). Therefore, chitosan, a natural cationic linear polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine (deactylated unit) and N-acetyl-D-glucosamine (acetylated unit), was selected as it is widely used in topical dressing due to haemostatic and healing potential.…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of Mentha Oil in Chitosan Polymer Matrix Alleviates Skin Irritation

et al. 2015

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Abstract. Mentha spicata L. var. viridis oil (MVO) is a potent antifungal agent, but its application in the topical treatment is limited due to its irritancy and volatility. It was aimed to develop more efficient, chitosan-incrusted MVO microspheres with reduced volatility and lesser irritancy and to dispense it in the form of ointment. Simple coacervation technique was employed to microencapsulate MVO in chitosan matrix. Morphological properties and polymer cross-linking were characterized by scanning electron microscopy and differential scanning calorimetry, respectively. Optimization was carried out on the basis of entrapment efficiency (EE) using response surface methodology. Well-designed microspheres having smooth surface and spherical shape were observed. EE (81.20%) of optimum batch (R21) was found at 1.62%w/v of cross-linker, 5.4:5 of MVO to chitosan ratio and at 1000 rpm. R21 showed 69.38±1.29% in vitro MVO release in 12 h and 96.92% retention of MVO in microspheres even after 8 week. Ointments of PEG 4000 and PEG 400 comprising MVO (F1) and R21 (F2) were developed separately. F2 showed comparatively broader zone of growth inhibition (13.33±1.76-18.67±0.88 mm) and less irritancy (PII 0.5833, irritation barely perceptible) than that of F1. F2 was able to avoid the direct contact of mild irritant MVO with the skin and to reduce its rapid volatility. Controlled release of MVO helped in lengthening the duration of availability of MVO in agar media and hence improved its therapeutic efficacy. In conclusion, a stable and non-irritant formulation with improved therapeutic potential was developed.

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Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil

Cited by 74 publications

References 45 publications

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

Inulin potential for encapsulation and controlled delivery of Oregano essential oil

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

Encapsulation of Mentha Oil in Chitosan Polymer Matrix Alleviates Skin Irritation

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