Encapsulation of Orange Essential Oil in a Spout-Fluid Bed Dryer with a Draft Tube on a Bed of Inert Solids

Velázquez-Contreras, Claudia; Osorio-Revilla, Guillermo; Gallardo-Velázquez, Tzayhrí

doi:10.1080/07373937.2014.924525

Cited by 12 publications

(3 citation statements)

References 23 publications

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“…The inlet airflow velocities through the spout were equivalent to 1.2 U mst (minimum spouting velocity with draft tube). The inlet temperature was 160 • C and the outlet temperature 90 • C; these conditions were reported by Velázquez-Contreras et al [23]. Microencapsulation runs were performed in triplicate.…”

Section: Microencapsulation By Spout-fluid Bed Dryer With Inert Solidsmentioning

confidence: 99%

Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

et al. 2022

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The Mexican plum (Spondias purpurea L.) is a source of phenolic compounds; however, these compounds are susceptible to various factors (humidity, temperature, light, oxygen), as well as the digestion process, which can modify their bioaccessibility. This study aimed to extract and microencapsulate the phenolic compounds (PC), total anthocyanins (TA), ascorbic acid (AA), dehydroascorbic acid (DHA) and total vitamin C (AA+DHA) from Mexican plum ecotype “Cuernavaqueña” by spray drying (SD) and spout-fluid bed drying (SFB) and evaluate the bioaccessibility of these compounds by in vitro digestion. Optimal extraction conditions for bioactive compounds (BC) and antioxidant capacity (AC) were: three consecutive extractions at 40 °C, for 90 min each, with 1/5 solid-solvent ratio (4 g/20 mL), and 40% v/v aqueous ethanol. The extract without the encapsulation process suffered a significant (p ≤ 0.05) decrease in bioactive compounds and antioxidant capacity after in vitro digestion. Microcapsules obtained by SFB showed better retention and encapsulation efficiencies coupled with better protection against the digestion process. Microencapsulation by SFB protects the BC of Mexican plum, and it could be used in the food industry as ingredient to develop functional foods.

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Section: Microencapsulation By Spout-fluid Bed Dryer With Inert Solidsmentioning

confidence: 99%

Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

et al. 2022

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“…Microencapsulation in food science has been continuously researched, studying a wide variety of encapsulated materials, while seeking high resistance to processing conditions and stability of quality characteristics during the storage of the food products. There are various encapsulation techniques, such as simple coacervation, complex coacervation, spray drying, freeze-drying, top-spray fluidized bed coating, interfacial polymerization, molecular inclusion, and emulsification (Vela ´zquez- Contreras et al 2014). The most common methods for the encapsulation of EOs are spray drying and complex coacervation (Alvarenga Botrel et al 2012); however, an interesting alternative to encapsulating them is emulsification, since this technique has high retention of volatile compounds, increases the solubility of EOs and bioavailability of EOs, and limits their oxidation during storage (Mahfoudhi et al 2016).…”

Section: Introductionmentioning

confidence: 99%

Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity

et al. 2020

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Essential oils (EOs) have demonstrated antimicrobial activity against bacteria due to the effects of their major components. The direct application of EOs may present a rapid volatilization of its components and can decrease their effectiveness. Encapsulation by means of emulsification can provide protection to lipid compounds on a microscale. The aim of this study was to characterize microemulsions of cinnamon essential oil (CEO), oregano essential oil (OEO), and rosemary essential oil (REO) prepared by high-frequency ultrasound and evaluate their antimicrobial activities against Escherichia coli and Listeria monocytogenes. The microemulsions (oil-in-water, O/W) of EOs were prepared using high-frequency ultrasound, applying a wave amplitude of 84 lm for 15 min (REO and CEO) or 30 min (OEO). The antimicrobial activity was determined by inoculating 10 8 CFU/mL of bacteria. Nonsurvival of the bacteria was confirmed by plate count in tryptic soy agar, determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC). The microemulsions exhibited droplet size diameters of 1.98 to 5.46 lm, showing high encapsulation efficiencies (79.91-81.97%) and low separation rates (2.50-6.67%). The MIC and MBC for the microemulsions for both bacteria were 20-75% less than values obtained for the non-encapsulated EOs. This study demonstrates that high-frequency ultrasound is a suitable technique for obtaining stable microemulsions to deliver natural antimicrobials that can be applied to control bacteria of high relevance in food safety.

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“…The limitation of using this technique is that it can be used on solid compounds [86]. Velazquez et al concluded in a study that despite showing lower efficiency as compared with the spray drying technique, much better protection can be provided to OEO using this fluid bed coating technique [87].…”

Section: Processing and Stability Improvement Of Bioactive Moleculesmentioning

confidence: 99%

Novel strategies for extraction, purification, processing, and stability improvement of bioactive molecules

et al. 2022

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Bioactive molecules gain significance in pharmaceutical and nutraceutical industries for showcasing various beneficial biological properties including but not limited to anticancer, antimicrobial, antioxidant, antifungal, anti‐inflammatory, cardioprotective, neuroprotective, and antidiabetic. However, the practice of using traditional approaches to produce bioactive molecules is gradually declining due to various limitations such as low product quality, high toxicity, low product yield, low efficiency, and product degradation. Thus, with the escalating demand for these bioactive molecules and active agents in food and other food‐related industries, it has become a dire need for the scientific world to come up with novel approaches and strategies that cannot just improve the quality of these bioactives but also prepare them in a comparatively shorter time span. This review includes the latest approaches and techniques used either independently or in combinations for the extraction, purification, processing, and stability improvement of general bioactive molecules. Different parameters of these versatile techniques have been discussed with their effectiveness and work principles.

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Encapsulation of Orange Essential Oil in a Spout-Fluid Bed Dryer with a Draft Tube on a Bed of Inert Solids

Cited by 12 publications

References 23 publications

Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

Spray Drying and Spout-Fluid Bed Drying Microencapsulation of Mexican Plum Fruit (Spondias purpurea L.) Extract and Its Effect on In Vitro Gastrointestinal Bioaccessibility

Essential oils microemulsions prepared with high-frequency ultrasound: physical properties and antimicrobial activity

Novel strategies for extraction, purification, processing, and stability improvement of bioactive molecules

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