Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers

Abstract

Summary The objective of this study was to evaluate the influence of whey protein isolate (WPI) and inulin blends on the properties of rosemary essential oil microencapsulated by spray drying. The following ratios (w/w) of WPI to inulin were evaluated: 1:1, 1:3 and 3:1. Increasing the WPI concentration increased the particle instantanisation times and decreased the moisture content. The samples did not differ significantly (P > 0.05) in hygroscopicity and porosity. The microcapsules produced at higher inulin concentration showed the highest bulk density and tapped density and were significantly different from other treatments. WPI/inulin blends of 1:1 and 3:1 proved to be effective carriers to entrap rosemary essential oil. The encapsulated oil composition in particles proved to be quite similar to pure oil, and no interaction between wall matrix and encapsulated oil was demonstrated. The analysis of particle size distribution revealed that the particle size varied from 11.5 to 11.9 μm and that all samples had an amorphous structure.

Citrus Essential Oils (CEOs) and Their Applications in Food: An Overview

“…Therefore, the selection of appropriate coating materials, as well as the encapsulation technique, is crucial to maximizing the incorporation and retention of the functional components within the encapsulation matrix. For example, maltodextrin is a common and low-cost polysaccharide with neutral taste and aroma used as an efficient coating material for rosemary EO [168]. Further, the encapsulated phenolic compounds present in CEOs can protect foods like meat, fish, and processed products from microbial spoilage, as well as from the lipid oxidative degradation.…”

Influence of the degree of inulin polymerization on the ultrasound-assisted encapsulation of annatto seed oil

“…X-ray diffraction (XRD) X-ray diffraction analysis of the microparticles and inulin was performed on Shimadzu XRD-6000 (Shimadzu, Tokyo, Japan) using a graphite crystal as the monochromator with a filter radiation of Cu-K␣ 1 ( = 1.5406 Å) at 30 kV and 30 mA. Samples were analyzed at angles from 4 • to 40 • in 2Â with a 0.02 • (1.2 • /min) step (Fernandes, Borges, Botrel, & Oliveira, 2014). …”

Tuna oil and Mentha piperita oil emulsions and microcapsules stabilised by whey protein isolate and inulin: characterisation and stability

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