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Title: Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying
Keywords: Cinnamon essential oil
Spray drying
Encapsulation efficiency
Óleo essencial de canela
Secagem por pulverização
Eficiência de encapsulamento
Issue Date: Jun-2017
Publisher: Institute of Food Science and Technology
Citation: FELIX, P. H. C. et al. Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying. Journal of Food Processing and Preservation, [S. l.], v. 41, n. 3, p. 1-9, June 2017.
Abstract: Many studies on the cinnamon essential oil has attracted the attention of researchers because of their antimicrobial and antifungal properties. The objective of this study was to evaluate the influence of different wall material on the physicochemical characteristics of microencapsulated cinnamon essential oil. Microcapsules produced with combinations of wall materials (gum arabic, whey protein isolate and maltodextrin) were evaluated with regard to moisture, solubility, hygroscopicity, bulk density, tapped bulk density and microscopic analysis. The encapsulation efficiency was based on cinnamaldehyde retention in relation to the content of the pure oil. The results showed that blends of gum arabic and maltodextrin obtained better retention of cinnamaldehyde (50%). The presence of maltodextrin together with whey protein isolate favored the formation of more spherical particles. Transmission electron microscopy images clearly showed the oil dispersed in the wall materials. Thermogravimetric curves showed higher thermal stability for microcapsules with whey protein isolated. Based on the physicochemical characteristics analyzed, the best wall material for the process of microencapsulation essential oils of cinnamon was the combination of gum arabic and maltodextrin.
Appears in Collections:DEX - Artigos publicados em periódicos

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