Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing

Tackenberg, Markus W.; Marmann, Andreas; Thommes, Markus; Schuchmann, Heike P.; Kleinebudde, Peter

doi:10.1016/j.jfoodeng.2014.03.010

Cited by 16 publications

(11 citation statements)

References 22 publications

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“…Amorphous products were always obtained by applying an amount of 25% sucrose within the preblended powder mixture (Table 2 and Figure 6). This corresponds to the findings of our previous studies (Tackenberg et al, 2014a(Tackenberg et al, , 2014b. At 40% sucrose amorphous and partly crystalline matrices were obtained, whereas sucrose contents 440% always led to partly crystalline matrices.…”

Section: The Solid Statesupporting

confidence: 92%

“…Sample preparation, extraction method, the gas chromatography equipment, calibration, and method described in Tackenberg et al (2014a) were used to determine the orange terpene content within the extrudates and the limonene amount of the orange terpenes.…”

Section: Orange Terpene Contentmentioning

confidence: 99%

“…The loss of crystalline amounts within the matrices could be assigned to a melting or dissolution processes. In our previous study (Tackenberg et al, 2014a), Equation (5) for the prediction of CC, based on the sucrose solubility in the available amount of water at the obtained product temperature was presented.…”

Section: The Solid Statementioning

confidence: 99%

“…Uhlemann and Reiss (2010) reported that oxidation of limonene could easily lead to a substance with a strong chemical off-taste. The appropriateness of using this model was recently investigated in a batch mixing process (Tackenberg et al, 2014a).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Encapsulation of orange terpenes investigating a plasticisation extrusion process

Tackenberg

Krauss²,

Schuchmann

et al. 2015

Journal of Microencapsulation

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Extrusion is widely used for flavour encapsulation. However, there is a lack of process understanding. This study is aimed at improving the understanding of a counter rotating twin screw extrusion process. Orange terpenes as model flavour, maltodextrin and sucrose as matrix materials, and a water feed rate between 4.0% and 5.7% were applied. Product temperatures < 80 °C and specific mechanical energy inputs <260 Wh/kg resulted. Amorphous and partly crystalline samples were obtained. The loss of crystalline sucrose was linked to a dissolution process of the sugar in the available water amount. Melting of the excipients did not arise, resulting in a plasticisation extrusion process. Maximally 67% of the flavour was retained (corresponding to a 4.1% product flavour load). The flavour loss correlated with insufficient mixing during the process and flavour evaporation after extrusion. Based on these results, recommendations for an improved encapsulation process are given.

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Section: The Solid Statesupporting

confidence: 92%

Section: Orange Terpene Contentmentioning

confidence: 99%

Section: The Solid Statementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Encapsulation of orange terpenes investigating a plasticisation extrusion process

Tackenberg

Krauss²,

Schuchmann

et al. 2015

Journal of Microencapsulation

Self Cite

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show abstract

“…[4][5][6] Delivery vehicles should be biocompatible, biodegradable, and should not have inverse effect on stability, texture, flavour, or appearance of food or beverage. Some researchers have worked on encapsulation of vitamin E for food [7,8] or pharmaceutical applications. [9] Nanofibres are defined as fibres with diameter in a nanometre range.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of vitamin E-loaded nanofibres from dextran

Fathi

Nasrabadi

Varshosaz

2017

International Journal of Food Properties

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In this research, dextran nanofibres were produced as novel carriers for entrapment of vitamin E. Morphological studies indicated that developed fine fibres were in the nano range without spherical beads. Thermal behaviour, chemical structure, and crystalline structure of vitamin E-loaded nanofibres were analysed by differential scanning calorimetry, Fourier transform infrared spectroscopy, and X-ray diffraction which showed that the vitamin was well incorporated within the amorphous structure of fibres without chemical interactions. Nanofibres were used for fortification of cheese. Sensory analysis of the fortified product was performed which showed better acceptability and texture of cheese containing nanofibres in comparison to blank and direct fortified samples. Nanofibres showed the capability of holding water and thus increasing cheese firmness. The release of vitamin E in gastrointestinal media showed that about 14% of vitamin could be released in gastric media and about 30% released in intestinal media. Finally, the results revealed that electrospinning can be used for production of dextran ultrathin fibres to entrap hydrophobic compounds with high potential for design of novel functional foods. ARTICLE HISTORY

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Inhibitory effects of essential oils on the growth of grain storage molds and the formation of aflatoxin in stored organic corn grains

Iwayemi,

Yu,

Rehrah

et al. 2024

JSFA Reports

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BackgroundMold contamination in post‐harvest grain storage degrades grain quality and produces mycotoxins, causing economic losses and health issues. This study evaluated the inhibitory effects of six essential oils (cinnamon, clove, eugenol, orange terpenes, oregano, and thyme oil) on total and specific mold genera growth using potato dextrose agar (PDA) and selective media plates, respectively, at different concentrations of EOs (0–0.8 mg/mL). The antifungal index (AI) of each treatment were measured after 7 days incubation at 22°C. The fungicidal activity of EOs in stored organic corn grains was tested using a simulated fumigation method, and the aflatoxin contents in the corn grains were determined biweekly for 6 weeks.ResultsResults indicate that the tested EOs, except orange terpenes, significantly inhibited mold growth. Overall, eugenol demonstrated the highest effectiveness against total mold growth with cinnamon oil following closely behind. The cinnamon oil also consistently showed highest AI and lowest IC50 (0.065 mg/mL) against the growth of Aspergillus and Penicillium followed by clove oil with IC50 being 0.12 mg/mL. The Fusarium spp. was more sensitive to EOs, particularly cinnamon oil (IC50 = 0.006 mg/mL), and eugenol and oregano oil (IC50 = 0.01 mg/mL). In the simulated fumigation tests, cinnamon, oregano, and thyme oils at 0.05 mL/25 g corn significantly inhibited the mold growth and aflatoxin production at water activity 0.85, and temperature 25 and 35°C over a period of 42 days storage.ConclusionThe EOs tested in this study except orange terpenes can potentially serve as alternatives to toxic synthetic fungicides/fumigants for organic corn grain protection during storage.

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Orange terpenes, carvacrol and α-tocopherol encapsulated in maltodextrin and sucrose matrices via batch mixing

Cited by 16 publications

References 22 publications

Encapsulation of orange terpenes investigating a plasticisation extrusion process

Encapsulation of orange terpenes investigating a plasticisation extrusion process

Characteristics of vitamin E-loaded nanofibres from dextran

Inhibitory effects of essential oils on the growth of grain storage molds and the formation of aflatoxin in stored organic corn grains

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