Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles

Abstract

The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.

Microencapsulation of lime (Citrus aurantifolia) oil for antibacterial finishing of cotton fabric

“…The achievement of good thermal stability of the microcapsules would delay the direct evaporation of LO inside the core and slow down the polymer degradation process upon heating. 18 The performance of LO microcapsules against chemical and mechanical interferences was further investigated. Upon chemical extraction at a steady stirring force, the active LO inside the core was freed gradually (Fig.…”

Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin, and inulin by spray‐drying using mixture design

“…Through the Fickian diffusion phenomenon, cinnamon essential oil penetrates into the SSD medium. According to the results obtained by Campelo‐Felix et al () on the release of lime essential oil from the whey protein isolate, IN, and oligofructose biopolymers, the Fickian diffusion is the major essential oil release mechanism.…”

“…The preservation of the chemical attributes of food ingredients during processing and storage is one of the main necessities of the customer market (Campelo‐Felix et al, ). In this study, the antioxidant activity of cinnamon essential oil and optimum microcapsule was investigated at the concentration of 200 μg/mL (at 25°C during 30 days storage) by DPPH for four times.…”

“…GA can protect bioactive compounds encapsulated during spray‐drying and storage through the preservation of their chemical and antioxidant characteristics due to its emulsifying properties. Low retention of essential oils into the microcapsules and high value of free bioactive compounds can lead to the decrease of antioxidant activity of the microcapsules containing the essential oil, as they are more exposed to oxidizing agents during spray‐drying and storage, thus developing degradation (Campelo‐Felix et al, ). MD and IN show low surface activity, possibly related to decreasing the keep of the encapsulated cinnamaldehyde.…”

Microencapsulação e liberação controlada por difusão de ingredientes alimentícios produzidos através da secagem por atomização: revisão

“…O mecanismo de liberação das micropartículas pode ser descrito através da cinética de liberação, expresso na forma de diversos modelos matemáticos (CAMPELO-FÉLIX et al, 2017;ANSARIFAR et al, 2017;ZANDI et al, 2015).…”