Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

Fernandes, Regiane Victória de Barros; Silva, Eric Keven; Borges, Soraia Vilela; Oliveira, Cassiano Rodrigues de; Yoshida, María Irene; Silva, Yasmim Fernanda da; Carmo, Eloá Lourenço do; Azevedo, Viviane Machado; Botrel, Diego Alvarenga

doi:10.1007/s11947-016-1803-1

Cited by 64 publications

(43 citation statements)

References 62 publications

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“…The addition of MD decreased the wetting time from 314.5 s (pure GA) to 177.5 s (AG/MD, 1:1). Similar behavior was observed in relation to ginger and rosemary essential oil microcapsules (Fernandes, Botrel, & Vilela, 2014; Fernandes, Silva, et al, 2016).…”

Section: Resultssupporting

confidence: 76%

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Microencapsulated lemongrass ( Cymbopogon flexuosus ) essential oil: A new source of natural additive applied to Coalho cheese

Melo

Barbi

Souza

et al. 2020

J. Food Process. Preserv.

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Concerns about maintaining a healthier diet and consuming less processed foods with chemical additives have been growing over many years because it is known that the accumulation of these substances in the body can influence the development of cancerous diseases. Against this backdrop, the food industry is seeking alternatives derived from natural sources, such as plants and vegetable oils that are rich in bioactive compounds, to be used as substitutes for artificial compounds (Khorshidian, Yousefi, Khanniri, & Mortazavian, 2017; Radünz et al., 2019). Essential oils can be considered as a potential source of industrial applications due to their biological and medicinal properties. They act as bactericides, fungicides, virucides, parasiticides, analgesics

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Section: Resultssupporting

confidence: 76%

“…Thermogravimetry is performed to study the loss of sample weight as a function of temperature, and to evaluate thermal stability. It is considered an essential technique to verify properties when using heat treatment at high temperatures, for example in cooking and pasteurization (Fernandes, Silva, et al, 2016).…”

Section: Resultsmentioning

confidence: 99%

Microencapsulated lemongrass ( Cymbopogon flexuosus ) essential oil: A new source of natural additive applied to Coalho cheese

Melo

Barbi

Souza

et al. 2020

J. Food Process. Preserv.

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show abstract

“…Its solubility in water is high and low viscosity than other gum types (Madene et al, 2006). The major disadvantage of carbohydrates as encapsulating agent is low emulsifying capacity and lower volatile retention (Fernandes et al, 2017). Since proteins have amphiphilic properties, they can correlate with interaction of various chemical groups (Madene et al, 2006).…”

mentioning

confidence: 99%

“…In literature, curcumin was encapsulated with sodium caseinate molecule in order to enhance bioactivity and dispersibility of curcumin molecule (Pan, Zhong, & Baek, 2013). Whey protein is valuable by-product of cheese manufacture because of their high nutrition value (Fernandes et al, 2017). Whey protein shows low viscosity in high concentration.…”

mentioning

confidence: 99%

Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

Akdeniz

Şumnu

Şahin

2018

J Food Process Preserv

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The objective of this study was to investigate the effect of different coating materials for encapsulation of phenolic compounds extracted from onion skin. As coating material, maltodextrin (MD) was combined with gum Arabic (GA), casein, or whey protein concentrate (WPC) at different ratios (8:2 and 6:4). Encapsulation efficiency, antioxidant activity, particle size distribution, and heat stability were analyzed in freeze dried microcapsules. The encapsulation efficiency values were found to be highest with MD–casein combination coating material (84.39–89.15%). There was no significant difference between coating material types in terms of antioxidant activity (p > .05). Capsules with MD–protein combination coating material had the smallest Sauter mean diameter values. Usage of MD–casein combination as a coating material increased heat stability of capsules. Practical applications Onion skin contains phenolic compounds which are important in terms of their health promoting effects. However, phenolic compounds are susceptible to external factors like light, heat, or pH changes. Encapsulation is a good method to protect these unstable compounds and to mask their undesired taste. Usage of different novel coating materials are important for encapsulation of phenolic compounds from onion skin to preserve these compounds against environmental stresses. The phenolic containing capsules obtained in this study could be incorporated to different food matrices. Since capsules obtained in this study were found to be stable against heat, they could be recommended to be used in especially thermal processed foods such as baked and fried foods.

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“…As encapsulating agent has the ability to protect the core material, minimizing exposure to oxygen and creating a protective barrier on the surface of the particles. [18] Maltodextrin has been used for the encapsulation of various compounds, such as ginger essential oil, [18] among others. The second encapsulating agent is a chemically modified starch (octenyl succinil anhydride-OSAstarch) derived from waxy maize, which is commercially known as Capsul®.…”

Section: Introductionmentioning

confidence: 99%

Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties

Alarcón-Moyano

Matiacevich

2019

International Journal of Food Properties

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For the development of a natural antimicrobial additive based on natural compounds (AC) such as lemongrass essential oil and its active compound citral, encapsulating agents (EA) are required to incorporate it inside food matrixes. Therefore, the effects of type and concentration of EA (maltodextrin and modified-starch called Capsul®) on physical and antimicrobial properties of alginate-based and Lemongrass/citral emulsions were evaluated. Emulsions using different AC:EA ratios were prepared, measuring their antimicrobial (Escherichia coli and Listeria innocua) and physical properties. Antimicrobial activities were observed in all emulsions independently of AC:EA ratio and EA or AC types. However, color differences (ΔE2000) depended on AC:EA ratio and AC used. For both AC, samples with maltodextrin showed higher viscosity and physical stability than Capsul® samples, while the latter showed the highest oxidative stability. In conclusion, EA type affected both physical and oxidative stability of alginate-AC-emulsions; however, both EA could be used for the development of natural antimicrobial additives.

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Proposing Novel Encapsulating Matrices for Spray-Dried Ginger Essential Oil from the Whey Protein Isolate-Inulin/Maltodextrin Blends

Cited by 64 publications

References 62 publications

Microencapsulated lemongrass ( Cymbopogon flexuosus ) essential oil: A new source of natural additive applied to Coalho cheese

Microencapsulated lemongrass ( Cymbopogon flexuosus ) essential oil: A new source of natural additive applied to Coalho cheese

Microencapsulation of phenolic compounds extracted from onion (Allium cepa ) skin

Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties

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