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Effect of the matrix system in delivery and in vitro bioactivity of microencapsulated Oregano essential oil

2012Journal article Open access
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dc.contributor.authorBeirão-da-Costa, Sara
dc.contributor.authorDuarte, Cláudia
dc.contributor.authorBourbon, Ana I.
dc.contributor.authorPinheiro, Ana C.
dc.contributor.authorSerra, Ana Teresa
dc.contributor.authorMoldão, Margarida
dc.contributor.authorJanuario, Isabel
dc.contributor.authorVicente, António A.
dc.contributor.authorDelgadillo, Ivone
dc.contributor.authorDuarte, Catarina
dc.contributor.authorBeirão-da-Costa, Maria Luísa
dc.date.accessioned2012-04-26T14:57:24Z
dc.date.available2012-04-26T14:57:24Z
dc.date.issued2012
dc.descriptionAvailable at ScienceDirectpor
dc.description.abstractThe 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 stabilitypor
dc.identifier.citation"Journal of Food Engineering". ISSN 0260-8774. 110 (2012) 190-199por
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.5/4295
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.publisherversionwww.elsevier.com/locate/jfoodengpor
dc.subjectmicroencapsulationpor
dc.subjectOregano essential oilpor
dc.subjectantioxidant activitypor
dc.subjectantimicrobial activitypor
dc.subjectstarchpor
dc.subjectgelatine/sucrosepor
dc.subjectinulinpor
dc.titleEffect of the matrix system in delivery and in vitro bioactivity of microencapsulated Oregano essential oilpor
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage199por
oaire.citation.startPage190por
oaire.citation.titleJournal of Food Engineeringpor
person.familyNameMoldao-Martins
person.familyNameJanuario
person.givenNameMargarida
person.givenNameIsabel
person.identifier.ciencia-id9F1F-85B6-C3EC
person.identifier.orcid0000-0003-0558-8715
person.identifier.orcid0000-0001-6587-7960
person.identifier.scopus-author-id6506047512
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationbf1df164-d6fd-4b4f-833f-db9cbb390005
relation.isAuthorOfPublication38b1b1e8-7985-42ed-9de3-ced25282b878
relation.isAuthorOfPublication.latestForDiscovery38b1b1e8-7985-42ed-9de3-ced25282b878

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