Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

Fernandes, Regiane Victória de Barros; Borges, Soraia Vilela; Botrel, Diego Alvarenga

doi:10.1590/s0101-20612013000500025

Cited by 128 publications

(69 citation statements)

References 44 publications

(39 reference statements)

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“…This value was similar to those obtained for microcapsules of vegetable oil (TURCHIULI, 2005), linseed oil (CARNEIRO et al, 2012), essential oil of oregano (BROTEL et al, 2012) and essential oil of Rosemary (FERNANDES et al, 2013).…”

Section: Bulk Density Porosity and Absolute Densitysupporting

confidence: 89%

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

et al. 2014

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ABSTRACT:The aim of this study was to evaluate the microencapsulation of pequi pulp by spray drying. A central composite rotational design was used in order to evaluate the effect of the independent variables: inlet air temperature, surfactant concentration and modified starch concentration. The dependent variables were assumed as yield of the process and the product features microencapsulated. A selection of the best process condition was performed to obtain the best condition of a product with the highest vitamin C and carotenoids content. Powders showed moisture content below 2%. The experimental values of hygroscopicity, yield, water activity, total carotenoids and vitamin C powders ranged from 7.96 to 10.67 g of adsorbed water/100g of solids, 24.34 to 49.80%, 0.13 to 0.30, 145.78 to 292.11 mg of ascorbic acid/g of pequi solids and 15.51 to 123.42 mg of carotenoids/g of pequi solids, respectively. The inlet air temperature 140°C, the surfactant concentration of 2.5% and the modified starch concentration of 22.5% was recommended as the selected condition. By the scanning electron microscopy, it was observed that most of the particles had spherical shape and smooth surface.

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Section: Bulk Density Porosity and Absolute Densitysupporting

confidence: 89%

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

et al. 2014

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“…The moisture of the microcapsules varied from 0.42 to 1.30%. The moisture values were similar to those obtained in other studies for spray drying of essential oil (0.26–3.16%; Fernandes et al ., ), oregano essential oil (1.3–3.65%; Botrel et al ., ) and d ‐limonene (1.20–2.70%; Jafari et al ., b). It was verified that as inulin concentration increased, the moisture content of the powder increased.…”

Section: Resultsmentioning

confidence: 99%

“…The values obtained for hygroscopicity varied from 14.92 to 17.26%. Similar values (15.87 to 18.90%) for this variable were also found in the microencapsulation of rosemary essential oil by spray drying using Arabic gum as a wall material (Fernandes et al ., ). The samples did not differ significantly ( P > 0.05), and therefore, we find that different concentrations of WPI and inulin have no effect on particle hygroscopicity.…”

Section: Resultsmentioning

confidence: 99%

Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers

Fernandes

Borges

Botrel

et al. 2013

Int J of Food Sci Tech

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100

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Summary The objective of this study was to evaluate the influence of whey protein isolate (WPI) and inulin blends on the properties of rosemary essential oil microencapsulated by spray drying. The following ratios (w/w) of WPI to inulin were evaluated: 1:1, 1:3 and 3:1. Increasing the WPI concentration increased the particle instantanisation times and decreased the moisture content. The samples did not differ significantly (P > 0.05) in hygroscopicity and porosity. The microcapsules produced at higher inulin concentration showed the highest bulk density and tapped density and were significantly different from other treatments. WPI/inulin blends of 1:1 and 3:1 proved to be effective carriers to entrap rosemary essential oil. The encapsulated oil composition in particles proved to be quite similar to pure oil, and no interaction between wall matrix and encapsulated oil was demonstrated. The analysis of particle size distribution revealed that the particle size varied from 11.5 to 11.9 μm and that all samples had an amorphous structure.

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“…Some studies using spray drying method to process microencapsulation [8,9,10,11] because of its affordable price and the availability of equipment. However, spray drying using high inlet temperature, which can reduce the phycocyanin content.…”

Section: Introductionmentioning

confidence: 99%

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

Dewi

Purnamayati

Kurniasih

2017

IOP Conf. Ser.: Earth Environ. Sci.

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:The aim of this study was to compare the physical characteristics of phycocyanin microcapsules (F) from Spirulina sp. with different coating materials, such as κ-Carrageenan (C) and Na-alginate (A) in combination with maltodextrin (M) by freeze drying method. Microcapsules were prepared in three variations of coating materials i.e. maltodextrin (FM); maltodextrin and Na-alginate (FMA); and maltodextrin and carrageenan (FMC) with concentration of each materials were 10%; 9%:1.0%; and 9%:1% (w/w), respectively. The results showed that FMA with Na-alginate 1.0% produced the highest bulk density and total soluble solid, there were 0,334 g/ml and 9,067%, respectively. Color analysis by chromameter showed that FMC produced the bluest color compared to other samples. The glass transition temperature (Tg) investigated with Differential scanning calorimeter (DSC) in all of the samples.

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Influence of spray drying operating conditions on microencapsulated rosemary essential oil properties

Cited by 128 publications

References 44 publications

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

Microencapsulation of pequi pulp by spray drying: use of modified starches as encapsulating agent

Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers

Physical characteristics of phycocyanin from spirulina microcapsules using different coating materials with freeze drying method

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