Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/24345

TitleInulin potential for encapsulation and controlled delivery of Oregano essential oil
Author(s)Costa, Sara Beirão da
Duarte, Cláudia
Bourbon, A. I.
Pinheiro, A. C.
Januário, M. Isabel N.
Vicente, A. A.
Costa, Maria Luísa Beirão da
Delgadillo, Ivonne
KeywordsInulin
Encapsulation
Capsules morphology
Capsules structure
Oregano essential oil
Releasing ability
Issue date2013
PublisherElsevier Sci Ltd
JournalFood Hydrocolloids
Abstract(s)The ability of inulin, a prebiotic material, as encapsulation matrix was explored. Microcapsules of Raftiline were produced by spray drying inulin solutions at different solids content (5, 15 and 25%) at 120, 155 and 190 °C, according to a Central Composite Rotatable design. Produced capsules were analysed for morphology and size by SEM and physiochemical characterized by DSC, IR and RAMAN. Oregano essential oil was incorporated in the inulin solutions at 15% solids basis and the emulsions dried at the same conditions. The above mentioned methodologies were applied to evaluate the encapsulation ability and the changes induced by the presence of the EO in capsules morphology and structure. Furthermore the kinetics and amount of release was assessed by a spectrophotometric method. Results showed that it was possible to produce regular spherical inulin microcapsules (3–4.5 μm) for all the tested experimental conditions. According to IR and Raman results mainly drying temperature affected the structure of the capsules, three groups being clearly formed. These groups could be related to the morphology of inulin crystals. The EO was successfully encapsulated in the system as demonstrated by IR and Raman analysis. The differences found in the EO releasing amount, make clear that different degrees of core material retention is achieved, what should be related to structural changes in the matrix wall, denoting in some processing conditions interactions phenomena among inulin and EO. Those different releasing profiles patterns may be quite useful in finding different potential uses for the encapsulates.
TypeArticle
URIhttp://hdl.handle.net/1822/24345
DOI10.1016/j.foodhyd.2013.03.009
ISSN0268-005X
e-ISSN0268-005X
Publisher versionhttp://ac.els-cdn.com/S0268005X1300091X/1-s2.0-S0268005X1300091X-main.pdf?_tid=decf29e2-ce06-11e2-a64e-00000aacb35d&acdnat=1370454148_d3044370f952dac8fc2ecff0afedbe10
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series

Files in This Item:
File Description SizeFormat 
pp.pdf1,26 MBAdobe PDFView/Open

Partilhe no FacebookPartilhe no TwitterPartilhe no DeliciousPartilhe no LinkedInPartilhe no DiggAdicionar ao Google BookmarksPartilhe no MySpacePartilhe no Orkut
Exporte no formato BibTex mendeley Exporte no formato Endnote Adicione ao seu ORCID