The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

Dima, Cristian; Pătraşcu, Livia; Cantaragiu, Alina; Alexe, Petru; Dima, Ştefan

doi:10.1016/j.foodchem.2015.05.044

Cited by 193 publications

(88 citation statements)

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“…Therefore, the essential oil concentration in the emulsion was 3 mL/100 mL of emulsion. Finally, the emulsion was maintained for 3 min in an ultrasonic bath (Dima et al, 2015) (ULTRASONIC Q500, Newtown, USA) at a constant temperature of 22ºC, for 15 min and finally performing the freezing and freeze-drying.…”

Section: Emulsion Preparationmentioning

confidence: 99%

“…Because of this, a solution to this problem could be the isolation and protection of the compounds, making their useful period longer. Encapsulation is an attractive technology for protecting flavors and aromas of essential oils to avoid unwanted changes like oxidation; encapsulation also may help to control the release of aromatic compounds (Jafari et al, 2008;Dima et al, 2015), giving it more possible uses. The protecting capsule or encapsulating matrix can be formed by one or more compounds, usually called encapsulating agents, such as gum arabic, gelatin, starch, soy protein, whey protein, and chitosan, among others, which can be used as a blend or alone (Fernandes et al, 2014;Martínez et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…The protecting capsule or encapsulating matrix can be formed by one or more compounds, usually called encapsulating agents, such as gum arabic, gelatin, starch, soy protein, whey protein, and chitosan, among others, which can be used as a blend or alone (Fernandes et al, 2014;Martínez et al, 2015). The optimal combination of encapsulating agents and their concentrations can lead to a better encapsulation and protection of the compounds during the drying process and storage (Dima et al, 2015). Dima et al (2015) reported that microcapsules of coriander essential oil microencapsulated by spray drying using different encapsulating agents such as chitosan, alginate and blends of chitosan/alginate and chitosan/inulin, were resistant to pH and temperature variation.…”

Section: Introductionmentioning

confidence: 99%

“…The optimal combination of encapsulating agents and their concentrations can lead to a better encapsulation and protection of the compounds during the drying process and storage (Dima et al, 2015). Dima et al (2015) reported that microcapsules of coriander essential oil microencapsulated by spray drying using different encapsulating agents such as chitosan, alginate and blends of chitosan/alginate and chitosan/inulin, were resistant to pH and temperature variation. Furthermore, the encapsulating agents can ensure a slow release of essential oil.…”

Section: Introductionmentioning

confidence: 99%

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LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

Enciso¹

2018

Rev. Mex. Ing. Quim.

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The objective of this study was to determine the effect of different encapsulating agents (gum arabic (GA), maltodextrin (MD) and/or xanthan gum (XG) and two different freezing methods (slow and fast)) on the encapsulating efficiency of Cymbopogon citratus essential oil and on its release during storage. Retention of α− and β−citral, β−myrcene and linalool were determined by Gas Chromatography Mass Spectra (GC MS). Release of the encapsulated compounds was determined at 76% relative humidity and 30°C. The highest retention obtained was 78±9% for β−citral, 100±16% for α−citral, 81.6±5.8% for β−myrcene and 39.7±2.3% for linalool with the slow tested freezing protocol and a mixture of 50% GA, 40% MD, and 10% XG (volume). Kinetic release during storage was exponential and adequately fitted with Avrami´s model. Lemongrass essential oil can be encapsulated by freeze-drying using a mixture of gum arabic, maltodextrin and xanthan gum with a high retention of volatile compounds by using a slow freezing protocol. Keywords: Cymbopogon citratus, citral, myrcene, linalool, freeze-drying. ResumenEl objetivo de este trabajo fue determinar el efecto de diferentes mezclas de agentes encapsulantes (goma arábiga (GA), maltodextrina (MD) y/o goma xantana (GX) y dos diferentes métodos de congelamiento (lento y rápido)) sobre la eficiencia de encapsulamiento del aceite esencial de Cymbopogon citratus y evaluar su liberación durante el almacenamiento. La retención de α− y β−citral, β−mirceno y linalol se determinaron mediante cromatografía de gases con espectrometría de masas (CG EM). La liberación de los compuestos durante el almacenamiento se evaluó a 76% de humedad relativa y 30°C. Las retenciones más altas obtenidas fueron 78±9% para β−citral, 94±5.6% para α−citral, 81.6±5.8% para β−mirceno y 39.7±2.3% para linalol, utilizando congelación lenta y una mezcla de 50% GA, 40% MD y 10% GX (volumen). La cinética de liberación de compuestos durante el almacenamiento fue exponencial y ajustada con el modelo de Avrami. El aceite esencial de zacate limón puede ser encapsulado mediante liofilización usando una mezcla de goma arábiga, maltodextrina y goma xantana con una retención elevada de compuestos volátiles utilizando una congelación lenta.

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Section: Emulsion Preparationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

Enciso¹

2018

Rev. Mex. Ing. Quim.

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“…Chatterjee & Bhattacharjee, (2013) microencapsulated eugenolrich clove extracts in maltodextrin and gum arabic matrices using spray drying, and attained controlled release of the clove extract antioxidants. The same method was used by Dima et al (2016) to study the encapsulation of coriander essential oil in various materials (chitosan, alginate, chitosan/alginate, and chitosan/inulin). The microcapsules obtained were resistant to pH and temperature variations, ensuring a slow release of the essential oil.…”

Section: Introductionmentioning

confidence: 99%

Different strategies to obtain antimicrobial biodegradable films for food applications, using starch and/or chitosan with or without essential oils

Valencia-Sullca¹,

Encarnación²

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CONSIDERAN: que la memoria titulada "DIFFERENT STRATEGIES TO OBTAIN ANTIMICROBIAL BIODEGRADABLE FILMS FOR FOOD APPLICATIONS, USING STARCH AND/OR ACKNOWLEDGEMENTSPrimero y antes que nada, dar gracias a Dios, por estar conmigo en cada paso que doy, por fortalecer mi corazón e iluminar mi mente y por haber puesto en mi camino a aquellas personas que han sido mi soporte y compañía durante todo el periodo de estudio.Agradecer hoy y siempre a mis amados padres Elena y Ubaldo porque a pesar de no estar presentes físicamente, se que procuran mi bienestar desde mi país, Perú, y esta claro que, si no fuese por el esfuerzo realizado por ellos, mis estudios realizados no hubiesen sido posible. A mis hermanos Maritza, Joaquín, Iris, Ismael, y mis sobrinos, porque a pesar de la distancia, el ánimo, cariño, apoyo y alegría que me brindan me dan la fortaleza necesaria para seguir adelante. Mi padrino Gerardo y Lucia por su cariño, consejos y hospitalidad durante mi estadia en Barcelona, los aprecio mucho.Gracias al Gobierno del Perú, especificamente al Ministerio de Educación con el programa de Becas Pronabec, por la gran oportunidad de poder realizar mis estudios de doctorado en Valencia-España.Muchas gracias de corazón Dra Amparo Chiralt, Dra. Lorena Atarés y Dra. Maria Vargas por abrirme las puertas del grupo de investigación y darme su confianza y por permitirme aprender y trabajar a su lado. La experiencia y conocimiento de cada una de ustedes ha sido muy enriquecedor para mi formación academica. Les estare por siempre agradecida.Gracias al "Laboratoire d'Ingénierie et des Biomolécules" y en especial al Dr. Laura Sanchez Gonzalez y la Dra. Elmira Arab Tehrany de la Université de Lorraine.Ha sido una experiencia inolvidable haber podido compartir mi estancia con ustedes. Merci beaucoup!!!!!!!! Gracias Cristhian Rodriguez por tu apoyo, aliento y cariño incodicional durante estos años, siempre te estare agradecida y a toda tu linda familia en especial a tus padres Berta y Gilberto. Gracias por su cariño, animos y amistad, los llevo en mi corazón y en mis oraciones.A todos mis amigos muy cercanos que he sentido su compañía durante estos años. Gracias: Gina, Rosario, Jonathan, Nohemi, Cesár, Willy, Luz, Carmen, Paul, Sandrita, Danitza, Fernando, Jesus, Rosmery, Ronny, Mauricio, Nestor, Ines, etc, asimismo, algunos becarios de pronabec que ha sido un gusto conocerlos y compartir experiencias y conocimientos con ustedes, gracias por su amistad:Mirian, Estefany, Daysi, Galo, Elio, Edwin, Eva, Oscar..etc.Gracias Robert Valverde por tu apoyo, cariño y animos, asimismo, gracias a tu linda familia, ha sido una bendición conocerlos, mi estancia en Nancy-Francia ha sido y será la mejor experiencia que he tenido, nunca lo olvidare los llevo en mi corazón. Gracias totales. Asimismo, gracias Silvia, Madeleine, Vilma, Juanca, Nahuel, Viviana..ha sido un gusto conocerlos y compartir momentos lindos, gracias por su amistad y cariño..y al grupo latino de los miercolitos gracias por su linda amistad y momentos compartidos en Nancy, gracias: Mag...

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Working Principles and Use of Chitosan for Food Component Encapsulation

Bravo‐Arrepol,

Katsarov,

Asenova‐Pilicheva

et al. 2023

Materials Science and Engineering in Food Product Development

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The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules

Cited by 193 publications

References 39 publications

LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

LEMONGRASS (Cymbopogon citratus (DC) Stapf) ESSENTIAL OIL ENCAPSULATION BY FREEZE-DRYING

Different strategies to obtain antimicrobial biodegradable films for food applications, using starch and/or chitosan with or without essential oils

Working Principles and Use of Chitosan for Food Component Encapsulation

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