Microencapsulation Technology of Ginger Oleoresin With Chitosan as Wall Material: A review

Jayanudin, Jayanudin; Rochmadi, Rochmadi; Fahrurrozi, Mohammad; Wirawan, Sang Kompiang

doi:10.7324/japs.2016.601232

Cited by 13 publications

(6 citation statements)

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“…tuberosa L. extracts appear to be more or less similar to those of the common microcapsules. Similar results were obtained by other authors that displayed small and spherical-shape microcapsules with some irregularities and roughness, from the spray drying process [ 10 , 16 , 20 ]. Nonetheless, the microcapsules product was already in the range of microcapsules sizes, with the mean diameter of 53.41 μ m.…”

Section: Discussionsupporting

confidence: 90%

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Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

et al. 2022

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The current study aims to perform microencapsulation of R. tuberosa L. extracts using chitosan crosslinked to sodium tripolyphosphate (NaTPP) as wall materials by spray drying and to analyze their in vitro biological activities. The influence of manufacturing conditions, like pH, chitosan concentration, and stirrer time, was assessed. Results showed that microcapsules prepared in pH 4 with a concentration of 0.1% (w/v) chitosan, and 90 min stirring time had 51.80% encapsulation efficiency and high in vitro biological activity. These were shown by high in vitro alpha amylase inhibition and antioxidant activity with IC50 values of 50.65 μg/mL and 123.97 μg/mL, respectively. Releases of the bioactive compounds in microcapsules of R. tuberosa L. were carried out on phosphate buffer medium pH 2.2 and pH 7.4 with times release of 30, 60, 90, and 120 min. The bioactive compounds were released in pH 2.2 in 120 min at 2.48%. At pH 7.4, the active ingredients were more easily released, by 79.90% in 120 min. The microcapsules’ morphology showed a rough surface with spherical forms and the average sizes were 53.41 μm. This study supports the essential role of microencapsulation in improving plant extracts with reserved biological activities.

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Section: Discussionsupporting

confidence: 90%

“…In the preparation of microcapsules, several factors including stirring time, stirring speed, temperature, pH, and concentration of the core material contribute to the microcapsule's properties [ 16 , 17 ]. The coating concentration greatly affects the particle size and the efficiency of the microencapsulation [ 18 , 19 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

et al. 2022

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“…Fonte: Jayanudin et al,(2016) Usado na indústria de alimentos com baixa frequência porque ocorre em faixas reduzidas de pH, concentração de coloides e/ou eletrólitos. Porém, é uma tecnologia promissora devido à elevada eficácia de encapsulação, fácil execução, acessível e apresenta bons resultados quanto a liberação controlada do núcleo por esforço mecânico, temperatura ou alterações de pH, incluindo o microencapsulamento de probióticos (SILVA et al, 2015).…”

Section: Figura 6 Método De Coacervaçãounclassified

Microencapsulamento Na Indústria De Lácteos

Janke¹,

Penna²,

Peregrino³

et al. 2021

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trabalho licenciado sob licença Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License. RESUMOEste trabalho teve como objetivo fazer uma revisão bibliográfica sobre as principais técnicas e métodos de microencapsulamento aplicados na indústria de alimentos, incluindo suas vantagens e desvantagens e realizar um levantamento dos trabalhos mais recentes sobre este tema onde substâncias bioativas foram microencapsuladas para serem incorporados em matrizes lácteas com a finalidade de agregar valor, devido seu apelo funcional e como forma de inovação no setor que está cada vez mais exigente e anseia por novos produtos.

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“…The bioactive compound in ginger oleoresin is more than in the essential oil because the oleoresins have volatile and non-volatile compounds [8]. The main compounds from ginger oleoresins are gingerol, shogaol, zingerone, and paradol [9]. The weaknesses of red ginger oleoresins are sensitive to light, heat, and oxygen.…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of red ginger oleoresin in maltodextrin and carrageenan using spray drying

Jayanudin

Lestari

Fathurohman

et al. 2021

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The purpose of this study was to determine the encapsulation efficiency and cumulative release of red ginger oleoresin from microcapsules with different wall materials. Red ginger oleoresin was added to the maltodextrin solution, followed by a tween 80. The mixture formed was transferred to a spray dryer for the drying process. Other materials used are carrageenan and a combination of maltodextrin and carrageenan in a ratio of 1:1, 2:1, and 1:2. Red ginger oleoresin microcapsules were analyzed for encapsulation efficiency and release test using phosphate buffer medium pH 7.4, then determine release kinetics using zero-order, first-order, Higuchi model, Korsmeyer-Peppas model, and Peppas-Shalin model. The highest encapsulation efficiency was 78.6%, and the lowest cumulative was 58.46% from microcapsules with a wall material of a mixture of maltodextrin and carrageenan with a ratio of 1:2. The release kinetics best fit the Korsmeyer-Peppas and Peppas-Shalin models with anomalous transport (non-Fickian) and Fickian diffusion release mechanisms.

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Microencapsulation Technology of Ginger Oleoresin With Chitosan as Wall Material: A review

Cited by 13 publications

References 0 publications

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

Microencapsulation of Ruellia tuberosa L. Aqueous Root Extracts Using Chitosan-Sodium Tripolyphosphate and Their In Vitro Biological Activities

Microencapsulamento Na Indústria De Lácteos

Microencapsulation of red ginger oleoresin in maltodextrin and carrageenan using spray drying

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