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Advisor(s)
Abstract(s)
The effect of encapsulating matrix on retention, protection and delivery of Oregano essential oil (EO) was
studied. EO was encapsulated in rice starch porous spheres, inulin and gelatine/sucrose capsules by spray
drying. Gelatine/sucrose matrix was also dried by freeze drying. Experimental designs were applied to
test the effect of bonding agents and solids content for rice starch and drying temperature and solids content
for inulin and gelatine/sucrose systems. The ratio of gelatine/sucrose was also tested. EO was identified
(confocal laser scanning microscopy and FT-IR) in all tested matrices and the release profiles,
antioxidant activity and antimicrobial activity of encapsulates evaluated. Results showed that the three
tested materials are able to encapsulate Oregano EO. Higher diffusion coefficients were obtained for
starch microcapsules (about 10 13 m2/s) followed by spray-dried gelatine/sucrose systems (about
10 15 m2/s) and inulin microcapsules (about 10 16 m2/s). Gelatine/sucrose microparticles exhibit high
antioxidant and antimicrobial activity while inulin and rice starch microencapsulates ensure higher
stability
Description
Available at ScienceDirect
Keywords
microencapsulation Oregano essential oil antioxidant activity antimicrobial activity starch gelatine/sucrose inulin
Pedagogical Context
Citation
"Journal of Food Engineering". ISSN 0260-8774. 110 (2012) 190-199