Release Behavior and Stability of Encapsulated d-Limonene from Emulsion-Based Edible Films

Abstract

Edible films may act as carriers of active molecules, such as flavors. This possibility confers to them the status of active packaging. Two different film-forming biopolymers, gluten and ι-carrageenans, have been compared. D-Limonene was added to the two film formulations, and its release kinetics from emulsion-based edible films was assessed with HS-SPME. Results obtained for edible films were compared with D-limonene released from the fatty matrix called Grindsted Barrier System 2000 (GBS). Comparing ι-carrageenans with gluten-emulsified film, the latter showed more interesting encapsulating properties: in fact, D-limonene was retained by gluten film during the process needed for film preparation, and it was released gradually during analysis time. D-Limonene did not show great affinity to ι-carrageenans film, maybe due to high aroma compound hydrophobicity. Carvone release from the three different matrices was also measured to verify the effect of oxygen barrier performances of edible films to prevent D-limonene oxidation. Further investigations were carried out by FT-IR and liquid permeability measurements. Gluten film seemed to better protect D-limonene from oxidation. Gluten-based edible films represent an interesting opportunity as active packaging: they could retain and release aroma compounds gradually, showing different mechanical and nutritional properties from those of lipid-based ingredients.

Encapsulation of mandarin citrus flavor using spray drying technology and different wall materials

“…The essential oils and d-limonene are liquids in their natural form and have several limitations to be used in the beverages industry. Some authors have reported that these compounds are susceptible to oxidation, through which they lose their flavor characteristics (Kaushik & Roos, 2007;Marcuzzo et al 2012). Therefore, the encapsulation of flavors in carrier matrices obtained by spray drying can deliver pure lasting flavors and enrich and fortify foods and beverages without degradation of actives (Aguiar et al 2012;Jafari et al 2008).…”

Interfacial characterization of Pluronic PE9400 at biocompatible (air–water and limonene–water) interfaces

“…This work presents a systematic characterization of the Pluronic PE9400 at the air-water and limonene-water interfaces. Limonene is an interesting bio-derived solvent which has been used in food [31][32][33] and pharmaceutical applications [34], and in the formulation of biocompatible microemulsions [35]. Furthermore, limonene is an interesting candidate to be used as (bio)solvent, replacing more polluting solvents such as hexane or xylene [36] in agrochemical formulations.…”

Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems

“…0.1À1000 Fabra et al, 2012;Marcuzzo et al, 2012;Syamaladevi et al, 2012. Transmission electron microscopy (TEM)…”

“…0.02À1.2 Choi et al, 2009;Shah et al, 2012. Others NA NA 100À1000 Ma et al, 2013;Marcuzzo et al, 2012;Patel et al, 2013;Penbunditkul et al, 2012;Yeo et al, 2005.…”

“…0.01À4 Kasemwong and Itthisoponkul, 2013;Szente and Szejtli, 1986. (Continued ) 0.1À1000 Bhandari et al, 1992;Jimenez et al, 2010;Fabra et al, 2012;Marcuzzo et al, 2012;Onwulata and Smith, 1994.…”