Encapsulation: entrapping essential oil/flavors/aromas in food

Gupta, Suphla; Khan, Sheema; Muzafar, Malik; Kushwaha, Manoj; Yadav, Arvind Kumar; Gupta, Ajai Prakash

doi:10.1016/b978-0-12-804307-3.00006-5

Cited by 43 publications

(37 citation statements)

References 64 publications

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“…(Ciobanu and others ). Entrapment of the molecule inside the cavity is through chemical forces, such as van der Waals forces, dipole–dipole interactions, and hydrogen bonding (Gupta and others ).…”

Section: Resultsmentioning

confidence: 99%

Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex

Kringel

Antunes

Klein

et al. 2017

Journal of Food Science

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The aim of this study was to produce and characterize inclusion complexes (IC) between β-cyclodextrin (β-CD) and orange essential oil (OEO) or eucalyptus essential oil (EEO), and to compare these with their pure compounds and physical mixtures. The samples were evaluated by chemical composition, morphology, thermal stability, and volatile compounds by static headspace-gas chromatography (SH-GC). Comparing the free essential oil and physical mixture with the inclusion complex, of both essential oils (OEO and EEO), it was observed differences occurred in the chemical composition, thermal stability, and morphology. These differences show that there was the formation of the inclusion complex and demonstrate the necessity of the precipitation method used to guarantee the interaction between β-CD and essential oils. The slow loss of the volatile compounds from both essential oils, when complexed with β-CD, showed a higher stability when compared with their physical mixtures and free essential oils. Therefore, the results showed that the chemical composition, molecular size, and structure of the essential oils influence the characteristics of the inclusion complexes. The application of the β-CD in the formation of inclusion complexes with essential oils can expand the potential applications in foods.

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Section: Resultsmentioning

confidence: 99%

Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex

Kringel

Antunes

Klein

et al. 2017

Journal of Food Science

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“…The coating/encapsulating materials are called walls or carriers, and they are selected from polysaccharides, proteins and lipids and some small molecules. ( Shishir, Xie, Sun, Zheng, & Chen, 2018 ; Gupta et al, 2016 ).…”

Section: Molar Mass Effect On Flavour Intensitymentioning

confidence: 99%

“…Aroma molecules are generally volatile and odorous organic molecules, mostly in gaseous or liquid forms. These molecules are generally lipophilic and lower molecular weight between 100 and 250, belonging to hydrocarbons, alcohols, aldehydes, ketones, esters, acids and sulfides group of compounds ( Gupta et al, 2016 ).…”

Section: Molar Mass Effect On Flavour Intensitymentioning

confidence: 99%

Molar mass effect in food and health

Nishinari

Fang

2021

Food Hydrocolloids

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It is demanded to supply foods with good quality for all the humans. With the advent of aging society, palatable and healthy foods are required to improve the quality of life and reduce the burden of finance for medical expenditure. Food hydrocolloids can contribute to this demand by versatile functions such as thickening, gelling, stabilising, and emulsifying, controlling texture and flavour release in food processing. Molar mass effects on viscosity and diffusion in liquid foods, and on mechanical and other physical properties of solid and semi-solid foods and films are overviewed. In these functions, the molar mass is one of the key factors, and therefore, the effects of molar mass on various health problems related to noncommunicable diseases or symptoms such as cancer, hyperlipidemia, hyperglycemia, constipation, high blood pressure, knee pain, osteoporosis, cystic fibrosis and dysphagia are described. Understanding these problems only from the viewpoint of molar mass is limited since other structural characteristics, conformation, branching, blockiness in copolymers such as pectin and alginate, degree of substitution as well as the position of the substituents are sometimes the determining factor rather than the molar mass. Nevertheless, comparison of different behaviours and functions in different polymers from the viewpoint of molar mass is expected to be useful to find a common characteristics, which may be helpful to understand the mechanism in other problems.

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“…The presence of water is to augment the polar interaction of the hydrogen bonds between the hydroxyl groups of starch and volatile compounds (Van Ruth and King, 2003) during the inclusion complex formation. Weak chemical forces like van der Waals forces, dipoledipole interactions, and hydrogen bonding are involved in the entrapment of volatile compounds with the helical structure of starch (Gupta et al, 2016). Therefore, the study aimed to characterize the morphology, crystallinity structure and thermal properties of native rice starch, gelatinised rice starch, inclusion complex of rice starchcitral compound, and inclusion complex of rice starchlemongrass extract as well as to determine the retention concentration and entrapment efficiency of citral compound from different types of inclusion complex powders.…”

Section: Introductionmentioning

confidence: 99%

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

Hashim¹,

Yahya²,

Hamzah³

et al. 2020

Food Res.

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The citral compound that contributes to the strong-lemony odour of lemongrass has high volatility and low physicochemical stability. To overcome the problems, the inclusion complex of the encapsulation technique was applied with rice starch as a coating material to improve the stability and protect against any unfavourable reaction. Therefore, this study was conducted to determine the structural characterization, citral retention and thermal properties of native rice starch, gelatinised rice starch, inclusion complex of rice starch–citral compound, and inclusion complex of rice starch–lemongrass extract. Lemongrass extract and standard citral compound were homogenised into rice starch dispersion at 80oC for 15 mins and freeze-dried at −50.0±2.0oC. The formation of the inclusion complex powder was determined using different analyses including morphological structure using the scanning electron microscope, crystallinity structure was determined with X-ray diffractometer, identification and quantification of citral compound using HS-SPME-GC-FID and the thermal properties of inclusion complex analyzed using differential scanning calorimetry. The microstructure of both inclusion complex of rice starch-lemongrass extract and rice starch-citral compound exhibited a laminated multiangular shape with crumble formation together with the characteristics of V-type pattern of crystalline complexes. The low degree of crystallinity of the inclusion complex of rice starch–lemongrass extract obtained high in citral entrapment (29.34±3.13%) with the highest concentration of citral retention (7.33±0.78 ppm). Both inclusion complex of rice starch-citral compound and rice starch-lemongrass extract displayed an endothermic peak at 138oC, which is attributed to an inclusion complex occurrence with significant difference (p<0.05) of enthalpy of 0.44±0.05 J/g and 1.61±0.70 J/g, respectively. These findings showed that rice starch was effective in complexing with aroma compounds in improving the stability and protecting the citral compound of lemongrass extract from any unwanted changes. This inclusion complex should be regarded as an important strategy in designing a novel model of citral compound of lemongrass for food flavouring application.ha

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Encapsulation: entrapping essential oil/flavors/aromas in food

Cited by 43 publications

References 64 publications

Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex

Production, Characterization, and Stability of Orange or Eucalyptus Essential Oil/β‐Cyclodextrin Inclusion Complex

Molar mass effect in food and health

Structural characterisation, citral retention and thermal properties of the inclusion complex of rice starch–lemongrass extract

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