Encapsulation of eugenol rich clove extract in solid lipid carriers

Cortés-Rojas, Diego Francisco; Souza, C. R. F.; Oliveira, Wanderley Pereira de

doi:10.1016/j.jfoodeng.2013.11.027

Cited by 87 publications

(51 citation statements)

References 58 publications

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“…The formulation of encased clove oil or eugenol, such as microencapsulation, nanoencapsulation, or liposomes, could address the limitations of clove oil/ eugenol in terms of toxicity and stability in environmental conditions, for example, solubilize in water phase. [16][17][18] In addition, encapsulated eugenol is suggested to have enhanced functional activities, compared to un-encapsulated eugenol. [13,19] Nanoliposome-encapsulated clove oil has selective, longer acting antimicrobial activity compared to the free oil, due to the oil in the liposome being released only at infectious sites.…”

Section: Introductionmentioning

confidence: 99%

“…[21] Other studies suggest that encapsulating clove oil or eugenol using nanoparticles or nanoemulsions increases the stability of the compounds. [16,22,23] Recent findings demonstrate that encapsulating clove oil and salvia oil using nanoliposomes improves the stability of the oils prior to administration. [12,24] One of the successful parameters for encapsulating clove oil or its active compounds is the selection of a material that will act as a capsule wall or shell.…”

Section: Introductionmentioning

confidence: 99%

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Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

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Clove oil was emulsified in 1% w/w chitosan (CC emulsions) and 2.5% w/w sodium alginate matrix (CA emulsions) containing Tween 80 as the surfactant. Different homogenization speeds (5,000, 10,000, 15,000 and 20,000 rpm) were used to produce the emulsions, and the stability of the emulsions during storage (29 days) was determined. The stability of the emulsions containing clove oil prior to the solidification process was assessed when chitosan and sodium alginate were used as encapsulating materials. Different homogenization speeds resulted in polydisperse emulsions with a size of 2-3 μm and 90% of stability after 29 days of storage. Different homogenization speeds did not significantly affect the concentrations of the active compounds contained in the emulsions. However, these concentrations changed significantly after 29 days of storage when sodium alginate was used to make the emulsions and the homogenization speeds were ≥ 10,000 rpm. High temperature caused by the high viscosity of the solution and high energy dissipation during homogenization suggested that the emulsions composed of sodium alginate were unstable. Chitosan enabled a longer processing time during the clove oil encapsulation process compared to sodium alginate, when emulsification by homogenization was used. The stability of the emulsion of the clove oil-inchitosan matrix prior to the solidification step was superior. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Purwanti

Zehn

Pusfitasari

et al. 2018

International Journal of Food Properties

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“…Lyophilization is a technology used in order to prolong the useful period of a product that is sensitive to heat, such as microorganisms, enzymes, and aromatic compounds, among others (Tovar-Benítez et al, 2016). Lyophilization presents higher yields in the process and percentage of retention of solid matrix compounds when compared to spray drying (Cortes-Rojas et al, 2014). For lyophilization, however, it is necessary to freeze the sample, and then when the water becomes ice during the freezing step, the water could be separated from the other components of the formulation.…”

Section: Introductionmentioning

confidence: 99%

LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

Enciso¹

2018

Rev. Mex. Ing. Quim.

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The objective of this study was to determine the effect of different encapsulating agents (gum arabic (GA), maltodextrin (MD) and/or xanthan gum (XG) and two different freezing methods (slow and fast)) on the encapsulating efficiency of Cymbopogon citratus essential oil and on its release during storage. Retention of α− and β−citral, β−myrcene and linalool were determined by Gas Chromatography Mass Spectra (GC MS). Release of the encapsulated compounds was determined at 76% relative humidity and 30°C. The highest retention obtained was 78±9% for β−citral, 100±16% for α−citral, 81.6±5.8% for β−myrcene and 39.7±2.3% for linalool with the slow tested freezing protocol and a mixture of 50% GA, 40% MD, and 10% XG (volume). Kinetic release during storage was exponential and adequately fitted with Avrami´s model. Lemongrass essential oil can be encapsulated by freeze-drying using a mixture of gum arabic, maltodextrin and xanthan gum with a high retention of volatile compounds by using a slow freezing protocol. Keywords: Cymbopogon citratus, citral, myrcene, linalool, freeze-drying. ResumenEl objetivo de este trabajo fue determinar el efecto de diferentes mezclas de agentes encapsulantes (goma arábiga (GA), maltodextrina (MD) y/o goma xantana (GX) y dos diferentes métodos de congelamiento (lento y rápido)) sobre la eficiencia de encapsulamiento del aceite esencial de Cymbopogon citratus y evaluar su liberación durante el almacenamiento. La retención de α− y β−citral, β−mirceno y linalol se determinaron mediante cromatografía de gases con espectrometría de masas (CG EM). La liberación de los compuestos durante el almacenamiento se evaluó a 76% de humedad relativa y 30°C. Las retenciones más altas obtenidas fueron 78±9% para β−citral, 94±5.6% para α−citral, 81.6±5.8% para β−mirceno y 39.7±2.3% para linalol, utilizando congelación lenta y una mezcla de 50% GA, 40% MD y 10% GX (volumen). La cinética de liberación de compuestos durante el almacenamiento fue exponencial y ajustada con el modelo de Avrami. El aceite esencial de zacate limón puede ser encapsulado mediante liofilización usando una mezcla de goma arábiga, maltodextrina y goma xantana con una retención elevada de compuestos volátiles utilizando una congelación lenta.

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“…polysaccharides) and have provided high encapsulation efficiencies for eugenol and eugenyl acetate isolated from Syzygium aromaticum L. buds. 61 Microencapsulation by co-crystallization of cardamom oleoresin also protected their major components, 1,8-cineole and α-terpinyl acetate; nevertheless, some degradation occurred during packaging and storage. 137 Carotenoids are a family of compounds largely used for food coloration in place of synthetic dyes, presenting additionally antioxidant and antiangiogenic effects.…”

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confidence: 99%

Microencapsulation of bioactives for food applications

2015

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Health issues are an emerging concern to the world population, and therefore the food industry is searching for novel food products containing health-promoting bioactive compounds, with little or no synthetic ingredients. However, there are some challenges in the development of functional foods, particularly in which the direct use of some bioactives is involved. They can show problems of instability, react with other food matrix ingredients or present strong odour and/or flavours. In this context, microencapsulation emerges as a potential approach to overcome these problems and, additionally, to provide controlled or targeted delivery or release. This work intends to contribute to the field of functional food development by performing a comprehensive review on the microencapsulation methods and materials, the bioactives used (extracts and isolated compounds) and the final application development. Although several studies dealing with microencapsulation of bioactives exist, they are mainly focused on the process development and the majority lack proof of concept for final applications. These factors, together with the lack of regulation, in Europe and in the United States, delay the development of new functional foods and, consequently, their market entry. In conclusion, the potential of microencapsulation to protect bioactive compounds ensuring their bioavailability is shown, but further studies are required, considering both its applicability and incentives by regulatory agencies.

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Encapsulation of eugenol rich clove extract in solid lipid carriers

Cited by 87 publications

References 58 publications

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Emulsion stability of clove oil in chitosan and sodium alginate matrix

LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

Microencapsulation of bioactives for food applications

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