Understanding the influence of encapsulating matrix on the physical and thermal properties of oregano essential oil powder

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorHijo, Ariel Antonio Campos Toledo-
Autor(es): dc.creatorCosta, Joyce Maria Gomes da-
Autor(es): dc.creatorSilva, Eric Keven-
Autor(es): dc.creatorAzevedo, Viviane Machado-
Autor(es): dc.creatorYoshida, Maria Irene-
Autor(es): dc.creatorBorges, Soraia Vilela-
Data de aceite: dc.date.accessioned2026-02-09T11:41:47Z-
Data de disponibilização: dc.date.available2026-02-09T11:41:47Z-
Data de envio: dc.date.issued2019-01-25-
Data de envio: dc.date.issued2019-01-25-
Data de envio: dc.date.issued2017-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/32539-
Fonte completa do material: dc.identifierhttps://symbiosisonlinepublishing.com/horticulture-agriculture/horticulture-agriculture09.php-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1145412-
Descrição: dc.descriptionIn this study, the influence of blends of carbohydrates on the physical and thermal properties of oregano essential oil micro particles was evaluated. Powders were produced by spray drying using different wall materials: gum Arabic (GA), modified starch (MS) and maltodextrin (MD). The micro particles were characterized by morphology, moisture content, water activity, particle size distribution, particle mean diameter, poly dispersity index, glass transition temperature (Tg) and thermal stability. The partial replacement of GA by MS or a mixture of MS and MD resulted in micro particles with lower moisture content. The results showed that micro particles with GA had higher values of Tg (97.02 °C), indicating more physical stability. However, the use of MS and MD results in a slight reduction of Tg. TGA results showed that the nature of wall materials have considerable effect on the thermal degradation of micro particles. Thermal analysis revealed the potential of application of these carbohydrates for substitution of GA.-
Formato: dc.formatapplication/pdf-
Idioma: dc.languageen-
Publicador: dc.publisherSymbiosis-
Direitos: dc.rightsrestrictAccess-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
Direitos: dc.rightshttp://creativecommons.org/licenses/by/4.0/-
???dc.source???: dc.sourceInternational Journal of Horticulture & Agriculture-
Palavras-chave: dc.subjectGlass transition-
Palavras-chave: dc.subjectGum Arabic-
Palavras-chave: dc.subjectModified starch-
Palavras-chave: dc.subjectMicrocapsules-
Palavras-chave: dc.subjectThermal stability-
Palavras-chave: dc.subjectTransição de vidro-
Palavras-chave: dc.subjectGoma arábica-
Palavras-chave: dc.subjectAmido modificado-
Palavras-chave: dc.subjectMicrocápsulas-
Palavras-chave: dc.subjectEstabilidade térmica-
Título: dc.titleUnderstanding the influence of encapsulating matrix on the physical and thermal properties of oregano essential oil powder-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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