Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/10934
Title: Matrix structure selection in the microparticles of essential oil oregano produced by spray dryer
Keywords: Additives
Physical properties
Simplex centroid
Volatile compounds
Issue Date: 27-Mar-2013
Publisher: Taylor & Francis Group
Citation: COSTA, J. M. C. da et al. Matrix structure selection in the microparticles of essential oil oregano produced. Journal of Microencapsulation, London, v. 30, n. 8, p. 717-727, 2013.
Abstract: The goal of this work was to select the best combination of encapsulants for the microencapsulation of oregano essential oil by spray dryer with the addition of Arabic gum (AG), modified starch (MS) and maltodextrin (MA). The simplex-centroid method was used to obtain an optimal objective function with three variables. Analytical methods for carvacrol quantification, water activity, moisture content, wettability, solubility, encapsulation efficiency (ME) and oil retention (RT) were used to evaluate the best combination of encapsulants. The use of AG as a single wall material increased ME up to 93%. Carvacrol is the major phenolic compound existent in the oregano essential oil. Carvacrol exhibits a maximum concentration of 57.8% in the microparticle with the use of 62.5% AG and 37.5% MA. A greater RT (77.39%) was obtained when 74.5% AG; MS 12.7% and 12.7% MA were applied, and ME (93%) was improved with 100% of gum.
URI: http://www.tandfonline.com/doi/abs/10.3109/02652048.2013.778909
http://repositorio.ufla.br/jspui/handle/1/10934
Appears in Collections:DCA - Artigos publicados em periódicos
DEX - Artigos publicados em periódicos

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