Response surface optimization of spray-dried citronella oil microcapsules with reduced volatility and irritation for cosmetic textile uses

Yingngam, Bancha; Kacha, Weerawut; Rungseevijitprapa, Wandee; Sudta, Pichit; Prasitpuriprecha, Chutinun; Brantner, Adelheid

doi:10.1016/j.powtec.2019.07.065

Cited by 62 publications

(28 citation statements)

References 31 publications

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“…However, oregano EOs is water insoluble, and the instability and characteristic taste alter the sensory properties of the food. Spray‐drying microencapsulation has been widely used to improve the stability of aromatic substances, such as EOs (Yingngam et al., 2019). Therefore, encapsulation of EOs into microcapsules is an effective alternative to overcome these disadvantages.…”

Section: Introductionmentioning

confidence: 99%

Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation

Song²,

Shen³

et al. 2020

J. Food Process. Preserv.

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Strawberries are one of the most popular fruit due to their flavor, rich nutrition, and physiological functions, such as anti-oxidation, anti-tumor, antibacterial, anti-inflammatory, and anti-aging properties and prevention of cardiovascular diseases (Giampieri et al., 2012). Physical damage during postharvest handling, transportation, and storage and sensitivity to fungal (mostly of Botrytis cinerea) decay make strawberries extremely perishable (Luksiene, &

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Section: Introductionmentioning

confidence: 99%

Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation

Song²,

Shen³

et al. 2020

J. Food Process. Preserv.

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“…Además de conservar las propiedades nutricionales de los aceites y mejorar su estabilidad ante cambios sicoquímicos (Luna-Guevara et al, 2017;Yingngam et al, 2019), la microencapsulación mediante secado por aspersión permite la obtención de alimentos funcionales a partir de la adición de los aceites encapsulados a cualquier tipo de alimento, con el n de mejorar su calidad nutricional y aumentar el contenido de ácidos grasos esenciales y antioxidantes (Martínez et al, 2015).…”

Section: Secado Por Aspersión En Sustancias Oleosasunclassified

Aspectos tecnológicos de la microencapsulación de compuestos bioactivos en alimentos mediante secado por aspersión

Tangarife

Patiño-Arias

Zapata

2021

CTA

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El secado por aspersión es una técnica de amplio uso en la industria de alimentos para la obtención de productos en polvo a partir de la formación de gotas pequeñas dentro de una cámara de secado a temperatura elevada. Esta técnica de secado se ha aplicado a la formación de microcápsulas que albergan compuestos funcionales con el objetivo de suplementar un alimento mediante la adición de uno o varios ingredientes esenciales que pueden proporcionar beneficios para la salud humana. En esta revisión, se recopiló información sobre el proceso de microencapsulación de secado por aspersión: el principio y las condiciones de operación, los materiales pared utilizados, su influencia sobre las propiedades fisicoquímicas y funcionales de las microcápsulas obtenidas, los problemas de calidad en las microcápsulas, los aspectos de liberación de los compuestos bioactivos y los estudios relacionados con la microencapsulación de vitaminas, minerales, sustancias oleosas, antioxidantes y microorganismos probióticos. En total, se consultaron 78 estudios publicados entre los años 2010 y 2020 en bases de datos de alto impacto en la comunidad científica. Se observó que algunas combinaciones de compuestos bioactivos, con propiedades fisicoquímicas y funcionales definidas, dan origen a nuevos alimentos funcionales que mejoran en alto grado la salud de quienes los consumen con frecuencia. Los adelantos en el área de la microencapsulación mediante secado por aspersión son numerosos y coinciden con las nuevas tendencias de desarrollo e innovación en el ámbito alimentario.

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“…Similarly, citronella oil was encapsulated in acacia gum microcapsules, which were dripped onto a nonwoven fabric. Microencapsulation by spray-drying reduced the volatility, with a prolonged release up to 16 weeks, and decreased the irritation potential of nonencapsulated citronella oil, as evaluated by the nonanimal hen's egg test-chorioallantoic membrane (HET-CAM) assay [128]. Tables 1 and 2 summarise the recent studies reporting the microencapsulation and nanoencapsulation of fragrances and flavours for textile applications, respectively.…”

Section: Textile Applicationsmentioning

confidence: 99%

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

2020

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Flavours and fragrances are volatile compounds of large interest for different applications. Due to their high tendency of evaporation and, in most cases, poor chemical stability, these compounds need to be encapsulated for handling and industrial processing. Encapsulation, indeed, resulted in being effective at overcoming the main concerns related to volatile compound manipulation, and several industrial products contain flavours and fragrances in an encapsulated form for the final usage of customers. Although several organic or inorganic materials have been investigated for the production of coated micro- or nanosystems intended for the encapsulation of fragrances and flavours, polymeric coating, leading to the formation of micro- or nanocapsules with a core-shell architecture, as well as a molecular inclusion complexation with cyclodextrins, are still the most used. The present review aims to summarise the recent literature about the encapsulation of fragrances and flavours into polymeric micro- or nanocapsules or inclusion complexes with cyclodextrins, with a focus on methods for micro/nanoencapsulation and applications in the different technological fields, including the textile, cosmetic, food and paper industries.

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Response surface optimization of spray-dried citronella oil microcapsules with reduced volatility and irritation for cosmetic textile uses

Cited by 62 publications

References 31 publications

Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation

Active packaging film containing oregano essential oil microcapsules and their application for strawberry preservation

Aspectos tecnológicos de la microencapsulación de compuestos bioactivos en alimentos mediante secado por aspersión

Encapsulation of Flavours and Fragrances into Polymeric Capsules and Cyclodextrins Inclusion Complexes: An Update

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