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Title: Cashew gum and inulin: new alternative for ginger essential oil microencapsulation
Keywords: Carbohydrates
Encapsulation efficiency
Zingiber officinale
Ginger essential oil
Eficiência de encapsulamento
Óleo essencial de gengibre
Issue Date: 20-Nov-2016
Publisher: Elsevier
Citation: FERNANDES, R. V. de B. et al. Cashew gum and inulin: new alternative for ginger essential oil microencapsulation. Carbohydrate Polymers, [S. l.], v. 153, p. 133-142, 20 Nov. 2016.
Abstract: This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.
Appears in Collections:DCA - Artigos publicados em periódicos

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