Microencapsulation of grape seed oil by spray drying using whey protein and hawthorn pectin

Effects of Microencapsulated Essential Oils on Equine Health: Nutrition, Metabolism and Methane Emission

“…The classification of EOs is determined by the chemical composition and consistency of their constituents. Based on these characteristics, they are categorized as balms, fluid essences, and oleoresins [ 41 ]. Balms have a thicker consistency, lack polymerization reactions, and are therefore somewhat volatile.…”

“…Fluid essences are volatile liquids that are at room temperature. Oleoresin essences, which are liquid and quite viscous or semi-solid [ 41 ], are responsible for the concentrated aroma of plants. In addition, EOs are classified as artificial, natural, or synthetic based on their origin.…”

“…There may be one or more components. Those obtained directly from the plant undergo no structural alteration (chemical or physical) [ 22 , 41 ]. Finally, synthetic EOs are created by combining various components produced by chemical synthesis processes [ 22 , 42 ].…”

“…Microencapsulation can affect the quality of EOs due to its ability to permit the controlled release of active substances and the fact that packaging stabilizes pH and humidity, which reduces their volatile activity or vaporization significantly [ 49 ]. Microencapsulation can also prevent the solidification of EOs [ 41 , 50 ]. The technique utilized for microencapsulation is determined by the physical and chemical properties of the active compound.…”

Efecto de la aplicación de ultrasonido sobre las propiedades superficiales de un exopolisacárido obtenido de kefiranos

“…La evaluación de estabilidad de las emulsiones contra el cremado se muestra en la Figura 14 para las emulsiones estabilizadas con EPS al 1% y al 3%, junto con sus respectivos tratamientos. La velocidad de cremado fue cuantificada al graficar los perfiles de transmisión integral contra el tiempo de medición para la pendiente de la curva resultante (Tabla 7) de acuerdo con lo reportado por Cuevas-Bernardino et al, (2019).…”