Physicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorFelix, Pedro Henrique Campelo-
Autor(es): dc.creatorBirchal, Viviane Santos-
Autor(es): dc.creatorBotrel, Diego Alvarenga-
Autor(es): dc.creatorMarques, Gerson Reginaldo-
Autor(es): dc.creatorBorges, Soraia Vilela-
Data de aceite: dc.date.accessioned2026-02-09T12:52:24Z-
Data de disponibilização: dc.date.available2026-02-09T12:52:24Z-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2018-07-27-
Data de envio: dc.date.issued2017-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/29807-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.12919-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1169950-
Descrição: dc.descriptionMany 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.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Processing and Preservation-
Palavras-chave: dc.subjectCinnamon essential oil-
Palavras-chave: dc.subjectSpray drying-
Palavras-chave: dc.subjectEncapsulation efficiency-
Palavras-chave: dc.subjectÓleo essencial de canela-
Palavras-chave: dc.subjectSecagem por pulverização-
Palavras-chave: dc.subjectEficiência de encapsulamento-
Título: dc.titlePhysicochemical and thermal stability of microcapsules of cinnamon essential oil by spray drying-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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