Application of argun fruit polysaccharide in microencapsulation of Citrus aurantium L. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity

Mohammed, Jalaleldeen Khaleel; Mahdi, Amer Ali; Ma, Chaoyang; Elkhedir, Abdeen E.; Al‐Maqtari, Qais Ali; Al‐Ansi, Waleed; Mahmud, Abdu; Wang, Hongxin

doi:10.1007/s11694-020-00629-4

Cited by 18 publications

(15 citation statements)

References 57 publications

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“…The NCEO-GA/MD/WPI formulation had the highest Tg, followed by the NCEO-GA/MD (78.55 °C), NCEO-GA/WPI (78.06 °C), NCEO-MD/WPI (75.04 °C), NCEO-GA (69.83 °C), and NCEO-MD (65.36 °C) formulations, while the lowest value was found in the NCEO-WPI formulation. These values were within the range of 54.66 °C to 90.38 °C for microcapsules prepared by a mixture of different proteins obtained by Li et al [ 64 ], and close to those reported by Mohammed et al [ 28 ], who found that the Tg ranged from 68.23 °C to 89.21 °C.…”

Section: Resultssupporting

confidence: 90%

“…Prakash et al [ 48 ] also stated that the nanoparticle size with a large surface area gave unique characteristics to the nanomaterials and contributed to their suitability and effectiveness in the food system. These results were within the particle size range reported by Mohammed et al [ 28 ] (488–912 nm), and the PDI reported by Korma et al [ 45 ] (0.22–0.47 nm).…”

Section: Resultssupporting

confidence: 90%

“…The encapsulation efficiency (EE) of NCEO was calculated as the percentage between the surface and total oils of the nanocapsules. According to Mohammed et al [ 28 ], the surface and total oils were estimated, and the EE of NCEO was calculated by using Equation (1) as follows:

…”

Section: Methodsmentioning

confidence: 99%

“…The glass transition temperatures (Tg) of NCEO formulations were measured via differential scanning calorimetry (Q2000, TA Instruments, New Castle, DE, USA), as reported by Mohammed et al [ 28 ], with slight modifications. Approximately 4 mg of NCEO was heated from −50 °C to 150 °C at 10 °C /min (heating rate) under a nitrogen atmosphere (60 mL/min).…”

Section: Methodsmentioning

confidence: 99%

“…Meanwhile, the oxidative stability of stored NCEO was evaluated based on the peroxide value. The result was presented as mM hydroperoxide/g oil according to the standard curve of cumene hydroperoxide, as described by Mohammed et al [ 28 ].…”

Section: Methodsmentioning

confidence: 99%

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Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

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et al. 2021

Foods

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This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

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Section: Resultssupporting

confidence: 90%