Encapsulation of rosemary essential oil

Turasan, Hazal; Şahin, Serpil; Şumnu, Gülüm

doi:10.1016/j.lwt.2015.05.036

Cited by 102 publications

(56 citation statements)

References 22 publications

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“…[47] The encapsulation process of an essential oil is generally done by emulsification followed by solidification. [16,42,48] There are few reports in the literature describing the stability of the emulsion droplets, as the intermediate product during encapsulation process. It is generally accepted that the emulsions are likely to be stable during the solidification process.…”

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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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%

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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“…Continuous phase of O/W emulsions generally include a polysaccharide, such as MD, when the emulsion is intended to be spray dried to produce microcapsules, where MD acts as a coat material (Karaca, Low, & Nickerson ; Karaca, Nickerson, & Low, ; Ramakrishnan et al., ; Taneja, Ye, & Singh, ; Turasan, Sahin, & Sumnu, ). However, MD can also be used to prepare stable emulsions as the final product by using significantly less homogenization power, similar to the present study as well as the previous ones (Dokic‐Baucal, Dokic, & Jakovljevic, ; Julio et al., ; Klinkesorn et al., ; Udomrati et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…Evaluation of each response individually by three‐way ANOVA analysis revealed that all variables (emulsifier and oil concentrations, type of the emulsifier) and their interactions had significant effects ( P < 0.05) on the droplet size of the emulsions (Table ). In all emulsions prepared with MD in the continuous phase, droplet size significantly increased with increasing oil concentration, due to the insufficient amount of emulsifiers to adsorb at the O/W interface, leading to coalescence and larger oil droplets (Karaca, Low, et al., ; Karaca, Nickerson et al, ; Taneja et al., ; Turasan et al., ). Likewise, all emulsions had the same trend of decreasing droplet size with increasing emulsifier concentration, due to the efficient binding of the emulsifiers at the interface, and thereby, reducing the droplet size (Nielsen et al., ; Taneja et al., ).…”

Section: Resultsmentioning

confidence: 99%

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Kibici

Kahveci

2019

Journal of Food Science

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The effect of emulsifiers, emulsion stabilizer (maltodextrin, MD), and β‐cyclodextrin (BCD) on physical and oxidative properties of oil‐in‐water (O/W) emulsions (5%, 20%, 40% of oil, w/w) was investigated. Four different emulsifiers were selected based on their structure: two types of protein‐based emulsifiers (sodium caseinate, SC; and whey protein isolate, WPI), and two types low molecular weight emulsifiers (LMEWs: lecithin, LEC; and Citrem, CITREM). Physical and oxidative stability of emulsions prepared with these emulsifiers together with MD were compared based on their creaming index (CI), viscosity, droplet size, zeta potential, peroxide and p‐anisidine values. LMWE‐stabilized emulsions (with LEC or CITREM) had better creaming stability with lower droplet sizes whereas protein‐stabilized emulsions (with SC or WPI) had higher viscosities. Droplet size was the lowest when CITREM was used, which increased with increasing oil concentration for all emulsifiers. Formulation with the lowest CI value and droplet size was considered to be more prone to oxidation; therefore, a 1:1 (w/w) combination of CITREM with BCD was used to stabilize the emulsions to improve the oxidative as well as physical stability. Added BCD significantly increased the storage stability of emulsions by reducing CI and droplet size values with a simultaneous increase in the viscosity, both at room temperature and at storage conditions (at 4 and 55 oC). However, the oxidative as well as physical stability of BCD added emulsions were not improved, neither toward heat‐ nor light‐induced lipid oxidation. Practical Application This work investigated the effects of emulsifiers and dextrins on the stability of oil‐in‐water (O/W) emulsions. Both maltodextrin (MD) and β‐cyclodextrin (BCD) addition resulted in enhanced physical stability, the latter being more effective. The findings can be applied to formulate emulsions with improved shelf life within the limits of allowed daily intake (ADI) level of BCD (5 mg/kg bw per day).

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“…For instance, reduction of particle sizes can be related to reduction of the medium viscosity in presence of the essential oils, due to inhibition of gelatin crosslinking reactions. Other authors also reported changes in particle size distributions after addition of functional compounds in the reaction media …”

Section: Resultsmentioning

confidence: 99%

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

Silva

Pinto

2019

Macromolecular Symposia

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In the present work aromatic essential oils obtained from orange (OO), basil (BO), cinnamon (CNO), and citronella (CO) were encapsulated in natural gelatin matrices through inverse suspension processes and the effects of oil encapsulation on the formation and morphology of the obtained gelatin microspheres were analyzed. Particularly, it is shown that each oil affected the course of the encapsulation process differently, leading to decrease of the viscosity of the dispersed phase of almost 70% during the reaction course, when compared with oil‐free gelatin solutions. Additionally, the interfacial tensions of the aqueous solutions containing essential oils were slightly higher than in absence of oils. Particle size distributions of the final particles were relatively broad, while the obtained beads presented spherical morphology and irregular surfaces. Finally, the thermal resistances of the oil‐containing microparticles were higher than observed in absence of oil, despite the relatively low oil contents of the final products.

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Encapsulation of rosemary essential oil

Cited by 102 publications

References 22 publications

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Emulsion stability of clove oil in chitosan and sodium alginate matrix

Effect of Emulsifier Type, Maltodextrin, and β‐Cyclodextrin on Physical and Oxidative Stability of Oil‐In‐Water Emulsions

Influence of Encapsulated Aroma Compounds on the Formation and Morphology of Gelatin Microparticles

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