Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms

Vishwakarma, Gajendra Singh; Gautam, Nandini; Babu, J. Nagendra; Mittal, Sunil; Jaitak, Vikas

doi:10.1080/15583724.2015.1123725

Cited by 73 publications

(37 citation statements)

References 143 publications

(143 reference statements)

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“…Another technique used to characterize the essential oil was thermogravimetric analysis. Thermal behavior constitutes a critical issue for definition of important physical attributes, like melting, evaporation, sublimation, decomposition, among others . The thermal properties of different samples of essential oil were investigated by TGA and their thermograms are presented in Figure .…”

Section: Resultsmentioning

confidence: 95%

“…As a matter of fact, different natural materials have been used as matrices (encapsulants) for encapsulation of essential oils, including proteins, carbohydrates, and gums . In spite of that, very little has been discussed about the effects of the encapsulated oils on the encapsulation process and final properties of the obtained particles, although it is certain that the physico‐chemical properties of the oil compounds and polymer matrices are of fundamental importance for development of successful encapsulation applications …”

Section: Introductionmentioning

confidence: 99%

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Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Silva

Pinto

2019

Macromolecular Symposia

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In the present work aromatic essential oils obtained from orange (OO), basil (BO), cinnamon (CNO), and citronella (CO) were encapsulated in natural gelatin matrices through inverse suspension processes and the effects of oil encapsulation on the formation and morphology of the obtained gelatin microspheres were analyzed. Particularly, it is shown that each oil affected the course of the encapsulation process differently, leading to decrease of the viscosity of the dispersed phase of almost 70% during the reaction course, when compared with oil‐free gelatin solutions. Additionally, the interfacial tensions of the aqueous solutions containing essential oils were slightly higher than in absence of oils. Particle size distributions of the final particles were relatively broad, while the obtained beads presented spherical morphology and irregular surfaces. Finally, the thermal resistances of the oil‐containing microparticles were higher than observed in absence of oil, despite the relatively low oil contents of the final products.

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Section: Resultsmentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Silva

Pinto

2019

Macromolecular Symposia

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“…This might be explained by the moisture absorption of beads relating to their porosity. The beads swelled upon the absorption of moisture from the environment, the moisture adsorption on the wall of beads stimulates the hydration that leads to the cracks on the wall, then the EOs encapsulated inside subsequently diffused out of the polymer matrix . Water adsorption significantly affects the release efficiency .…”

Section: Resultsmentioning

confidence: 99%

“…The beads swelled upon the absorption of moisture from the environment, the moisture adsorption on the wall of beads stimulates the hydration that leads to the cracks on the wall, then the EOs encapsulated inside subsequently diffused out of the polymer matrix. 30 Water adsorption significantly affects the release efficiency. 31 Due to higher water adsorption by encapsulate material, the abrupt release of encapsulated EOs was observed at RH higher than 84%.…”

Section: The Release Of Eos From Alginate and Chitosan Beadsmentioning

confidence: 99%

Effect of chitosan and alginate beads incorporated with lavender, clove essential oils, and vanillin against Botrytis cinerea and their application in fresh table grapes packaging system

Sangsuwan

Sutthasupa

2019

Packag Technol Sci

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Encapsulation of clove, lavender essential oils (EOs)m and vanillin into chitosan (CH) and alginate (AL) beads was prepared using a simple oil‐entrapped emulsion to inhibit Botrytis cinerea in table grapes. The overall encapsulation efficiency of AL beads was observed to be higher than that of CH beads. The release of EO from beads depended mostly on surrounding relative humidity. The inhibition efficiency of the beads was investigated with grapes packed in a clamshell by placing a permeable sachet containing beads inside and storing at 5°C for 28 days. Visible mould growth on the control grapes and grapes packed with CH beads containing clove EO was observed on Days 21 and 28, respectively. The grapes packed with AL beads containing clove EO were free from mould until Day 28. The qualities of the grapes during storage, including the CO2 and O2 concentration in the packaging, firmness, total soluble solids, titratable acidity, ascorbic acid content, and acceptability of grapes, were evaluated. The use of CH or AL beads releasing clove EO maintained the freshness, firmness, flavour, odour, and overall acceptability of the grapes better than the control.

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“…present in variable concentrations whose aroma depends on the individual constituents present [11]. Due to their natural properties, EOs have been used as therapeutic remedies and flavoring agents since ancient times.…”

Section: Plant Phytochemicals: Brief Introduction To Polyphenols and mentioning

confidence: 99%

Interactions between Bio-Based Compounds and Cyclodextrins

Medronho¹,

Gonçalves²,

RaquelRodríguez-Solana³

et al. 2018

Cyclodextrin - A Versatile Ingredient

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Bio-based compounds, such as "green" surfactants and phytochemicals, are regarded as future sustainable resources for a vast range of applications in a modern society increasingly demanding economical, social, and environmental awareness. Natural compounds from plants (phytochemicals) are very sought by the pharmaceutical, cosmetic, and food industries. On the other hand, the growing interest in "green" surfactants (e.g., carbohydrate-based) is due to, inter alia, their preparation from renewable raw materials, ready biodegradability, and biocompatibility, among other reasons of fundamental, practical, economical, and environmental orders. Despite the wide range of potential applications of these bio-based compounds, their practical use is still limited due to many reasons such as poor aqueous solubility, volatility, reactivity, etc. Generally, when complexed with cyclodextrins, these biobased compounds enhance considerably their performance and potential applications. Thus, this chapter aims at recalling some general fundamental aspects of phytochemicals and "green" surfactants, such as structure, function, and applications. In addition, their interactions with cyclodextrins are discussed from a physicochemical point of view with special focus on the techniques, mathematic modeling, and thermodynamic parameters (e.g., interactions, stoichiometries, association constants, etc.).

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Polymeric Encapsulates of Essential Oils and Their Constituents: A Review of Preparation Techniques, Characterization, and Sustainable Release Mechanisms

Cited by 73 publications

References 143 publications

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Effect of chitosan and alginate beads incorporated with lavender, clove essential oils, and vanillin against Botrytis cinerea and their application in fresh table grapes packaging system

Interactions between Bio-Based Compounds and Cyclodextrins

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