Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil
| Autor: | Diego Alvarenga Botrel, Soraia Vilela Borges, Regiane Victória de Barros Fernandes, Amanda Maria Teixeira Lago, Lívia Cássia Viana, Pedro Henrique Campelo Felix, Hugo Junior Barboza de Souza |
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| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
Materials science 02 engineering and technology Orange (colour) Industrial and Manufacturing Engineering law.invention chemistry.chemical_compound 0404 agricultural biotechnology food law Cellulose Safety Risk Reliability and Quality Essential oil Process Chemistry and Technology 04 agricultural and veterinary sciences 021001 nanoscience & nanotechnology Maltodextrin 040401 food science Controlled release Chemical engineering chemistry Spray drying Emulsion Gum arabic 0210 nano-technology Food Science |
| Zdroj: | Food and Bioprocess Technology. 11:1188-1198 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | The characteristics and encapsulating potential of blended polymeric formulations containing gum arabic (GA), maltodextrin (MD), and cellulose nanofibrils (CNF) for microencapsulation of sweet orange essential oil were evaluated in this study. CNF acted as a thickener, increasing emulsion viscosity. The droplet size was affected by the partial replacement of GA in the formulations without CNF; however, the presence of CNF contributed to decreasing the droplet size. CNF-containing formulations had the best encapsulation efficiency. Images obtained by microscopy showed no cracks on the surface of the microparticles. CNF-containing formulations released more essential oil at 25 °C and presented different behaviors when compared to formulations without CNF at 45 °C. The presence of CNF in the wall material formulations was associated with higher encapsulation efficiency of the particles containing essential oil produced by the spray drying. |
| Databáze: | OpenAIRE |
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