Optimisation of microencapsulation of holy basil essential oil in gelatin by response surface methodology

Sutaphanit, Polin; Chitprasert, Pakamon

doi:10.1016/j.foodchem.2013.10.159

Cited by 123 publications

(92 citation statements)

References 29 publications

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“…is a rich source of phenolic and terpenoid compounds (Sutaphanit and Chitaprasert 2014). It has been reported to exhibit antioxidant (Ghosh et al 2013;Pattanayak et al 2010), antimicrobial (Devi et al 2010;Shah et al 2013), anthelmintic (Bihari et al 2010), antiinflammatory (Singh et al 2007), antitussive (Nadig and Laxmi 2005), and anticancer activities.…”

Section: Introductionmentioning

confidence: 99%

“…Microencapsulation is defined as a technology of packaging active components within a shell material for the purpose of protecting the sensitive ingredients from the surrounding environment (Singh et al 2010;Sutaphanit and Chitaprasert 2014), limiting volatility (Yang et al 2014), masking strong odor and taste (Serfert et al 2010), enhancing handling property (Carneiro et al 2013), improving solubility (Wang et al 2012), and controlling release (Flores et al 2014;Chitprasert and Sutaphanit 2014). Holy basil essential oil (HBEO)-loaded gelatin microcapsules have recently been developed by our research group using coacervation technique (Sutaphanit and Chitaprasert 2014;Chitprasert and Sutaphanit 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Holy basil essential oil (HBEO)-loaded gelatin microcapsules have recently been developed by our research group using coacervation technique (Sutaphanit and Chitaprasert 2014;Chitprasert and Sutaphanit 2014). The microcapsules showed potential as an ingredient for the development of new functional foods owing to their antioxidant activity.…”

Section: Introductionmentioning

confidence: 99%

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Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

Ngamakeue

Chitprasert

2016

Food Bioprocess Technol

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The challenge of using essential oils possessing antioxidant and antimicrobial properties in food industry is to maintain their chemical stability. This research examined the roles of emulsion coating in preventing the degradation of holy basil essential oils (HBEO) during storage. The uncoated HBEO-loaded gelatin microcapsules and those coated with 1, 2, and 3 % palmitic acid emulsified in carboxymethyl cellulose, denoted as UC, C-1P, C-2P, and C-3P, respectively, had HBEO contents of 76.35, 76.09, 68.96, and 59.39 % with the surface oils of 1.31, 0.65, 0.65, and 0.84 %, respectively. The increase in the palmitic acid concentrations caused a significant increase in the L * values (p < 0.05). After 90 days of storage at 30°C, the surface oils of UC, C-1P, C-2P, and C-3P significantly increased to 3.65, 2.43, 2.15, and 3.03 %, respectively, coincident with the decrease in the L * values. Xray diffraction studies revealed that the crystalline structures of the microcapsules were influenced by gelatin renaturation and palmitic acid polymorphism. The antioxidant activities, expressed as IC 50 , of the free and encapsulated HBEO before storage were 0.30 mg/ml. After storage, IC 50 of only C-2P remained constant, while those of the rest significantly increased (p < 0.05). The minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of all the samples against pathogenic bacteria did not change over storage. C-3P exhibited the strongest antimicrobial activity of MIC of 0.625 mg/ml and MBC of 1.25 mg/ml. These findings suggest that the emulsion coating enables shelf life extension of HBEO-loaded gelatin microcapsules.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

Ngamakeue

Chitprasert

2016

Food Bioprocess Technol

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“…When microcapsules contained lower concentrations of oil (lower than 400%), ME values were highest and an increasing oil loading of more than 400% lead to decreasing ME values. Sutaphanit and Chitprasert (22) obtained an optimum oil loading of 375% for microencapsulation of holy basil essential oil in gelatin and reported that some oil droplets under high oil loading conditions were not encapsulated in gelatin microcapsules and, consequently, were lost during the separation process. Also, it was reported by Maji et al (23) that the amount of wall material might not be sufficient to encapsulate all oil vesicles at higher oil loads, so some oil vesicles might exist without encapsulation and might be lost during isolation.…”

Section: Resultsmentioning

confidence: 99%

Microencapsulation of ubiquinone using complex coacervation for functional yoghurt

Ahmadi

Nasirpour

Sheikhzeinodin

et al. 2015

Food Sci Biotechnol

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Health benefits of CoQ10 and a reduction of endogenous CoQ10 synthesis due to aging have led to food fortification. Lipophylic properties and high molecular weight (863 g/mol) make CoQ10 insoluble in water, a serious problem related to food fortification. CoQ10 was microencapsulated using complex coacervation with β-lactoglobulin (β-lg) and Arabic Gum (AG) as encapsulating agents. Several combinations of β-lg and AG were tested to obtain the highest microencapsulation efficiency (ME) and payload. Microcapsules made of 2.5% (w/v) β-lg and AG and 5 mL of oil containing CoQ10 5% (w/v) obtained the highest ME value, a spherical structure, and an homogeneous particle size distribution. CoQ10 microcapsules included in yoghurt manufacturing had positive effects on physicochemical properties of yoghurt. HPLC analysis indicated that only a small amount of CoQ10 was released during the product shelf life.

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“…To induce phase separation, simple coacervation uses cheap inorganic salts, while complex coacervation is more sensitive even at small pH changes. In addition, complex coacervation uses expensive hydrocolloids [8,82].…”

Section: Coacervationmentioning

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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Optimisation of microencapsulation of holy basil essential oil in gelatin by response surface methodology

Cited by 123 publications

References 29 publications

Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

Encapsulation of Holy Basil Essential Oil in Gelatin: Effects of Palmitic Acid in Carboxymethyl Cellulose Emulsion Coating on Antioxidant and Antimicrobial Activities

Microencapsulation of ubiquinone using complex coacervation for functional yoghurt

β-Cyclodextrins as Encapsulating Agents of Essential Oils

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