Stability of Cardamom (Elettaria Cardamomum) Essential Oil in Microcapsules Made of Whey Protein Isolate, Guar Gum, and Carrageenan

Abstract

Encapsulating cardamom essential oil in whey protein isolate alone or combined with guar gum produced dried powders that effectively retained and chemically stabilized CEO, and therefore enhanced its handling and storability.

Emerging trends in nutraceutical applications of whey protein and its derivatives

“…At 30 % concentration whey protein isolate microcapsules retained the essential oil optimally throughout storage at the studied temperatures. Also, whey protein isolate microcapsules had smooth texture, regular contours and spherical shapes (Mehyar et al 2014). Appreciable encapsulation of folic acid was achieved using whey protein concentrate as matrix.…”

Nanostructuring Biopolymers for Improved Food Quality and Safety

“…However, protein-polysaccharide combinations do not always perform better than the individual components. Mehyar et al (2014) obtained better overall results by encapsulation of cardamom oil within a SPIthan using mixtures of the protein with either guar gum or carrageenan. Also, complexation of proteins with polysaccharides (Benichou et al, 2002) represents a widely used strategy for the encapsulation of bioactive ingredients (Gutiérrez et al, 2013;Jain et al, 2015;Nori et al, 2011;Piacentini et al, 2013), being coacervation the second most exploited encapsulation technique in the food industry (Dias et al, 2015).…”

“…Table 2.1 shows some examples of food ingredients that have been encapsulated using proteins. α-Linolenic acid (Gómez-Mascaraque and Lopez-Rubio, 2016), lycopene (Pérez-Masiá et al, 2015), cardamom essential oil (Mehyar et al, 2014), folic acid (Pérez-Masiá et al, 2015), probiotics (Gomez-Mascaraque et al, 2016;Lopez-Rubio et al, 2012) Caseins Animal (milk)…”

Emerging Technologies for Bioactive Applications in Foods

“…The nanoencapsulation of EPA/DHA with sodium caseinate-gum arabic complex and its usage in the enrichment of fruit juice (Ilyasoglu and El 2014). Also, high stability of cardamom oil was preserved in hybrid microcapsules formed of whey protein, guar gum, and carragenins (Mehyar et al 2014). Recently, cells and phages were encapsulated for oral administration.…”