Affiliation:
1. Department of Technique and Food Development, Warsaw University of Life Sciences, 02-787 Warsaw, Poland
2. CINBIO, Departamento de Ingeniería Química, Campus Ourense, Universidade de Vigo, 32004 Ourense, Spain
Abstract
Essential oils are mixtures of chemical compounds that are very susceptible to the effects of the external environment. Hence, more attention has been drawn to their preservation methods. The aim of the study was to test the possibility of using the classical model of complex coacervation for the microencapsulation of essential oils. Black pepper (Piper nigrum) and juniper (Juniperus communis) essential oils were dissolved in grape seed (GSO) and soybean (SBO) oil to minimize their loss during the process, and formed the core material. Various mixing ratios of polymers (gelatin (G), gum Arabic (GA)) were tested: 1:1; 1:2, and 2:1. The oil content was 10%, and the essential oil content was 1%. The prepared coacervates were lyophilized and then screened to obtain a powder. The following analyses were determined: encapsulation efficiency (EE), Carr index (CI), Hausner ratio (HR), solubility, hygroscopicity, moisture content, and particle size. The highest encapsulation efficiency achieved was within the range of 64.09–59.89%. The mixing ratio G/GA = 2:1 allowed us to obtain powders that were characterized by the lowest solubility (6.55–11.20%). The smallest particle sizes, which did not exceed 6 μm, characterized the powders obtained by mixing G/GA = 1:1. All powder samples were characterized by high cohesiveness and thus poor or very poor flow (CI = 30.58–50.27, HR = 1.45–2.01).
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference70 articles.
1. Tarko, T., Drożdż, I., Najgebauer-Lejko, D., and Duda-Chodak, A. (2016). Innowacyjne Rozwiązania w Technologii Żywności i Żywieniu Człowieka, Oddział Małopolski Polskiego Towarzystwa Technologów Żywności.
2. Antimicrobial herb and spice compounds in food;Tajkarimi;Food Control,2010
3. Clean label: Why this ingredient but not that one?;Maruyama;Food Qual. Prefer.,2020
4. Leaf essential oils and their application in systematics of Juniperus excelsa complex in Iran;Hojjati;Biochem. Syst. Ecol.,2019
5. An analysis of variations in morphological characteristics, essential oil content, and genetic sequencing among and within major Iranian Juniper (Juniperus spp.) populations;Ghorbanzadeh;Phytochem,2021