Microencapsulação de óleo essencial de laranja

Aburto, Lucy C.; Tavares, Débora de Queiroz; Martucci, Enny Therezinha

doi:10.1590/s0101-20611998000100010

Cited by 19 publications

(14 citation statements)

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“…On the encapsulation of the orange essential oil, the modified starch showed higher oil retention when compared to the Arabic gum (Ascheri et al, 2003;Aburto and Tavares, 1998). Soottitantawat et al (2005) encapsulated limonene by spray drying, and the best stability was achieved by using modified starch as encapsulating agent, in comparison to Arabic gum and maltodextrin.…”

Section: Modified Starchmentioning

confidence: 97%

“…In some cases, it shows an anti-oxidative effect and good retention of volatile substances (65-80%) (Anselmo et al, 2006). Aburto and Tavares (1998) used maltodextrin in the microencapsulation of the orange essential oil by spray dryer. Rodriguez-Hernandez et al (2005), used concentrations of maltodextrin between 18-23% for drying of Indian fig in spray dryer.…”

Section: Maltodextrinmentioning

confidence: 99%

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Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

Costa¹,

Machado²,

Martin³

et al. 2015

Afr. J. Food Sci.

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The process of spray drying consists of the transformation of a product in fluid form to the solid state in the form of powder. This is done through the dispersion of droplets from the product inside a chamber, in contact with hot air. In this process, substances known as carriers or encapsulating agents can be added, aiming at facilitating or even allowing the drying of certain products. The objective of this review was to approach the most important technological aspects of the drying by technique for the food industry, as well as showing the potential of using a spray dryer in the micro-encapsulation of bioactive substances.

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Section: Modified Starchmentioning

confidence: 97%

Section: Maltodextrinmentioning

confidence: 99%

Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

Costa¹,

Machado²,

Martin³

et al. 2015

Afr. J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Thus, products are being developed to provide health benefits to consumers; microencapsulation of various active compounds, such as vitamins, minerals, essential oils, and omega-3 polyunsaturated fat acids, among others, may be used to protect these compounds from nutrient loss and oxidation reactions and to hide sensory characteristics [2]. Therefore, while there are a wide range of applications of microencapsulation in the food industry, more studies are needed to determine the effectiveness of microencapsulation and the consumer acceptance of products manufactured using microencapsulation [7].…”

Section: Microencapsulation In the Food Industrymentioning

confidence: 99%

“…The mixture can be made with one or two agents. The mixture is then dried, producing microcapsules of different diameters and forms depending on the preparation method and materials used [7]. Physicochemical methods (simple or complex coacervation, separation of organic phase, and liposomal wrapping), physical methods (spray-drying, spray chilling, spray coating, fluidized bed, extrusion, centrifugation with multiple orifices, co-crystallization, and lyophilization), and chemical methods (interfacial polymerization and molecular inclusion) have been developed for microencapsulation [9].…”

Section: Microencapsulation Processesmentioning

confidence: 99%

Microencapsulation and Its Uses in Food Science and Technology: A Review

Amaral¹,

Andrade²,

Conto³

2019

Microencapsulation - Processes, Technologies and Industrial Applications

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Microencapsulation is a group of technologies aiming to produce small particles called microcapsules that can be released at a specific speed under certain conditions. Microencapsulation technology is used in the pharmaceutical, agrochemical, and food industries; however, microcapsule production is most challenging for applications in the food industry owing to the high costs of the technique, which may make the final product too expensive. Common methods for microencapsulation include spray-drying and coacervation, and different wall materials and filling materials can be used for both techniques. In this review, we summarize current methodologies used for microencapsulation, with a focus on applications in the food industry.

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“…The chemical modification is the incorporation of a lipophilic component (octenyl succinate), which helps to obtain good retention of volatile compounds and excellent stability and emulsifier capacity, as in orange essential oil. [19] The objective of this research was to study the effect of Maltodextrin and Capsul® as EA of LEM and citral as AC on both the antimicrobial and physical properties of emulsions stabilized with alginate for further development of natural antimicrobial additives for spray drying. This study has possible industrial applications due to the actual consumer's request for natural antimicrobial additives instead synthetic preservatives for food products.…”

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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Microencapsulação de óleo essencial de laranja

Cited by 19 publications

References 0 publications

Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

Drying by spray drying in the food industry: Micro-encapsulation, process parameters and main carriers used

Microencapsulation and Its Uses in Food Science and Technology: A Review

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

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