Microencapsulation of oregano essential oil in starch-based materials using supercritical fluid technology

Almeida, Ana P. C.; Rodríguez‐Rojo, Soraya; Serra, Ana Teresa; Vila-Real, Hélder; Simplı́cio, Ana Luı́sa; Delgadilho, Ivone; Costa, Sara Beirão da; Costa, Luísa Beirão da; Nogueira, Isabel; Duarte, Catarina M.M.

doi:10.1016/j.ifset.2013.07.009

Cited by 104 publications

(64 citation statements)

References 13 publications

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“…Starch is composed of two different glucan chains, amylose (a linear polymer of a-D-glucose units linked by a-1,4 glycosidic linkages) and amylopectin (a branched polymer of a-D-glucose units linked by a-1,4 and a-1,6 glycosidic linkages), representing approximately 98-99% of the dry weight [16]. These polymers have the same basic structure but differ in their length and degree of branching, which ultimately affects their physicochemical properties [13].…”

Section: Properties Of Starchmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

156

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Section: Properties Of Starchmentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

156

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“…The lower chamber is filled with essential oil, and the upper chamber is filled with microparticles or matrices in which the oil needs to be impregnated [7]. The essential oils of lavandin, oregano, canola, and passion fruit seed oil have been encapsulated using this method [80,[92][93][94].…”

Section: Technology Employing Supercritical Fluidsmentioning

confidence: 99%

β-Cyclodextrins as Encapsulating Agents of Essential Oils

Capelezzo¹,

Mohr²,

Dalcanton³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Many scientific studies have made advances in the ability to encapsulate natural extracts by cyclodextrins. These studies have addressed the physical and chemical conditions of the encapsulation reactions, employed several types of essential oils and characterized the microcapsules as to their ability to release encapsulated active principles. The essential oils studies with cyclodextrin encapsulation processes have been highly varied. However, the most studied are the essential oils with antimicrobial and antioxidant capacities. The essential antimicrobial and antioxidant oils are easily degraded. In the presence of oxygen, they are oxidized, and at low temperatures, they are volatilized and decomposed. Thus, cyclodextrins are coatings capable of protecting these essential oils from environmental conditions and agents capable of promoting oil degradation, in addition to controlling their release. In this chapter of the book, we review scientific papers that examine the encapsulation of antimicrobial essential oils and antioxidant essential oils with β-cyclodextrins.

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“…It is used as a thickener, colloidal stabilizer, gelling agent, encapsulating agent, bulking agent and water retaining agent in a variety of food applications (Almeida et al, 2013;Olayinka, Adebowale, & Olu-Owolabi, 2013). Starches obtained from different sources vary in their morphology, chemical composition, crystallinity and physicochemical properties.…”

Section: Introductionmentioning

confidence: 99%