Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential
Autor(a) principal: | |
---|---|
Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1016/j.foodchem.2021.129644 http://hdl.handle.net/11449/210286 |
Resumo: | Maltodextrin (DE 20) and gelatin (4:1, w/w, respectively) were investigated as encapsulant materials for lemongrass (Cymbopogon citratus DC. Stapf) essential oil microencapsulation by freeze-drying. Three formulations were prepared: M1 (5% essential oil), M2 (10% essential oil), and M3 (15% essential oil), all in w/w. Microparticles were characterized by Fourier-transform infrared spectroscopy, scanning electron microscopy, water activity measurement, thermogravimetric and derivative thermogravimetric analysis, differential scanning calorimetry, and antioxidant activity analysis. Yield and microencapsulation efficiency were also determined. The results showed the promising potential of maltodextrin and gelatin as encapsulants and confirmed the feasibility of preparing C. citratus essential oil microparticles by freeze-drying. Microencapsulation improved the oil?s thermal and oxidative stability, providing protection from volatilization and environmental conditions. Scanning electron microscopic examination of M1 revealed a closed, pore-free surface. M1 had higher yield and microencapsulation efficiency, showing great commercial potential for its reduced storage, transport, and distribution costs. |
id |
UNSP_ac0b1826b18d650de95336df50b8e3a4 |
---|---|
oai_identifier_str |
oai:repositorio.unesp.br:11449/210286 |
network_acronym_str |
UNSP |
network_name_str |
Repositório Institucional da UNESP |
repository_id_str |
2946 |
spelling |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potentialLemongrassFreeze-dryingMicroencapsulationMaltodextrin (DE 20) and gelatin (4:1, w/w, respectively) were investigated as encapsulant materials for lemongrass (Cymbopogon citratus DC. Stapf) essential oil microencapsulation by freeze-drying. Three formulations were prepared: M1 (5% essential oil), M2 (10% essential oil), and M3 (15% essential oil), all in w/w. Microparticles were characterized by Fourier-transform infrared spectroscopy, scanning electron microscopy, water activity measurement, thermogravimetric and derivative thermogravimetric analysis, differential scanning calorimetry, and antioxidant activity analysis. Yield and microencapsulation efficiency were also determined. The results showed the promising potential of maltodextrin and gelatin as encapsulants and confirmed the feasibility of preparing C. citratus essential oil microparticles by freeze-drying. Microencapsulation improved the oil?s thermal and oxidative stability, providing protection from volatilization and environmental conditions. Scanning electron microscopic examination of M1 revealed a closed, pore-free surface. M1 had higher yield and microencapsulation efficiency, showing great commercial potential for its reduced storage, transport, and distribution costs.Univ Fed Campina Grande, Ctr Agrofood Sci & Technol, Pombal, Paraiba, BrazilUniv Fed Ceara, Dept Organ & Inorgan Chem, Fortaleza, Ceara, BrazilState Univ Sao Paulo, Dept Phys Chem & Biol, Presidente Prudente, SP, BrazilNatl Inst Semiarid INSA, Campina Grande, Paraiba, BrazilUniv Fed Campina Grande, Ctr Hlth & Rural Technol, Patos de Minas, Paraiba, BrazilState Univ Sao Paulo, Dept Phys Chem & Biol, Presidente Prudente, SP, BrazilElsevier B.V.Univ Fed Campina GrandeUniv Fed CearaUniversidade Estadual Paulista (Unesp)Natl Inst Semiarid INSAMartins, Wanderson da SilvaFernandes de Araujo, Jayuri SusyFeitosa, Bruno FonsecaOliveira, Jessica RibeiroViana Kotzebue, Lloyd RyanSilva Agostini, Deuber Lincon da [UNESP]Vasconcelos de Oliveira, Diego LomonacoMazzetto, Selma ElaineCavalcanti, Monica TejoSilva, Andre Leandro da2021-06-25T15:03:40Z2021-06-25T15:03:40Z2021-09-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article7http://dx.doi.org/10.1016/j.foodchem.2021.129644Food Chemistry. Oxford: Elsevier Sci Ltd, v. 355, 7 p., 2021.0308-8146http://hdl.handle.net/11449/21028610.1016/j.foodchem.2021.129644WOS:000645828700009Web of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood Chemistryinfo:eu-repo/semantics/openAccess2024-06-18T18:18:16Zoai:repositorio.unesp.br:11449/210286Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-06-18T18:18:16Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
title |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
spellingShingle |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential Martins, Wanderson da Silva Lemongrass Freeze-drying Microencapsulation |
title_short |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
title_full |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
title_fullStr |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
title_full_unstemmed |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
title_sort |
Lemongrass (Cymbopogon citratus DC. Stapf) essential oil microparticles: Development, characterization, and antioxidant potential |
author |
Martins, Wanderson da Silva |
author_facet |
Martins, Wanderson da Silva Fernandes de Araujo, Jayuri Susy Feitosa, Bruno Fonseca Oliveira, Jessica Ribeiro Viana Kotzebue, Lloyd Ryan Silva Agostini, Deuber Lincon da [UNESP] Vasconcelos de Oliveira, Diego Lomonaco Mazzetto, Selma Elaine Cavalcanti, Monica Tejo Silva, Andre Leandro da |
author_role |
author |
author2 |
Fernandes de Araujo, Jayuri Susy Feitosa, Bruno Fonseca Oliveira, Jessica Ribeiro Viana Kotzebue, Lloyd Ryan Silva Agostini, Deuber Lincon da [UNESP] Vasconcelos de Oliveira, Diego Lomonaco Mazzetto, Selma Elaine Cavalcanti, Monica Tejo Silva, Andre Leandro da |
author2_role |
author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Univ Fed Campina Grande Univ Fed Ceara Universidade Estadual Paulista (Unesp) Natl Inst Semiarid INSA |
dc.contributor.author.fl_str_mv |
Martins, Wanderson da Silva Fernandes de Araujo, Jayuri Susy Feitosa, Bruno Fonseca Oliveira, Jessica Ribeiro Viana Kotzebue, Lloyd Ryan Silva Agostini, Deuber Lincon da [UNESP] Vasconcelos de Oliveira, Diego Lomonaco Mazzetto, Selma Elaine Cavalcanti, Monica Tejo Silva, Andre Leandro da |
dc.subject.por.fl_str_mv |
Lemongrass Freeze-drying Microencapsulation |
topic |
Lemongrass Freeze-drying Microencapsulation |
description |
Maltodextrin (DE 20) and gelatin (4:1, w/w, respectively) were investigated as encapsulant materials for lemongrass (Cymbopogon citratus DC. Stapf) essential oil microencapsulation by freeze-drying. Three formulations were prepared: M1 (5% essential oil), M2 (10% essential oil), and M3 (15% essential oil), all in w/w. Microparticles were characterized by Fourier-transform infrared spectroscopy, scanning electron microscopy, water activity measurement, thermogravimetric and derivative thermogravimetric analysis, differential scanning calorimetry, and antioxidant activity analysis. Yield and microencapsulation efficiency were also determined. The results showed the promising potential of maltodextrin and gelatin as encapsulants and confirmed the feasibility of preparing C. citratus essential oil microparticles by freeze-drying. Microencapsulation improved the oil?s thermal and oxidative stability, providing protection from volatilization and environmental conditions. Scanning electron microscopic examination of M1 revealed a closed, pore-free surface. M1 had higher yield and microencapsulation efficiency, showing great commercial potential for its reduced storage, transport, and distribution costs. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-25T15:03:40Z 2021-06-25T15:03:40Z 2021-09-01 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.foodchem.2021.129644 Food Chemistry. Oxford: Elsevier Sci Ltd, v. 355, 7 p., 2021. 0308-8146 http://hdl.handle.net/11449/210286 10.1016/j.foodchem.2021.129644 WOS:000645828700009 |
url |
http://dx.doi.org/10.1016/j.foodchem.2021.129644 http://hdl.handle.net/11449/210286 |
identifier_str_mv |
Food Chemistry. Oxford: Elsevier Sci Ltd, v. 355, 7 p., 2021. 0308-8146 10.1016/j.foodchem.2021.129644 WOS:000645828700009 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Food Chemistry |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
7 |
dc.publisher.none.fl_str_mv |
Elsevier B.V. |
publisher.none.fl_str_mv |
Elsevier B.V. |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1803650161479516160 |