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Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities

This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability...

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Autores principales: de Oliveira Alencar, Denise Dantas, de Souza, Evandro Leite, da Cruz Almeida, Erika Thayse, da Silva, André Leandro, Oliveira, Hugo Miguel Lisboa, Cavalcanti, Mônica Tejo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031753/
https://www.ncbi.nlm.nih.gov/pubmed/35454699
http://dx.doi.org/10.3390/foods11081111
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author de Oliveira Alencar, Denise Dantas
de Souza, Evandro Leite
da Cruz Almeida, Erika Thayse
da Silva, André Leandro
Oliveira, Hugo Miguel Lisboa
Cavalcanti, Mônica Tejo
author_facet de Oliveira Alencar, Denise Dantas
de Souza, Evandro Leite
da Cruz Almeida, Erika Thayse
da Silva, André Leandro
Oliveira, Hugo Miguel Lisboa
Cavalcanti, Mônica Tejo
author_sort de Oliveira Alencar, Denise Dantas
collection PubMed
description This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.
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spelling pubmed-90317532022-04-23 Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities de Oliveira Alencar, Denise Dantas de Souza, Evandro Leite da Cruz Almeida, Erika Thayse da Silva, André Leandro Oliveira, Hugo Miguel Lisboa Cavalcanti, Mônica Tejo Foods Article This study aimed to microencapsulate Cymbopogon citratus essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against Staphylococcus aureus and Escherichia coli with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives. MDPI 2022-04-13 /pmc/articles/PMC9031753/ /pubmed/35454699 http://dx.doi.org/10.3390/foods11081111 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
de Oliveira Alencar, Denise Dantas
de Souza, Evandro Leite
da Cruz Almeida, Erika Thayse
da Silva, André Leandro
Oliveira, Hugo Miguel Lisboa
Cavalcanti, Mônica Tejo
Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
title Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
title_full Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
title_fullStr Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
title_full_unstemmed Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
title_short Microencapsulation of Cymbopogon citratus D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
title_sort microencapsulation of cymbopogon citratus d.c. stapf essential oil with spray drying: development, characterization, and antioxidant and antibacterial activities
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031753/
https://www.ncbi.nlm.nih.gov/pubmed/35454699
http://dx.doi.org/10.3390/foods11081111
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