Microencapsulation of Peumus boldus oil by complex coacervation to provide peanut seeds protection against fungal pathogens
| Autor: | Andrea Nesci, Daiana Garcia, María Alejandra Passone, Natalia Soledad Girardi, Miriam Etcheverry, Sebastián Noel Robledo |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0106 biological sciences
Preservative food.ingredient 01 natural sciences Gelatin law.invention chemistry.chemical_compound 0404 agricultural biotechnology food law Botany Food science Essential oil biology food and beverages 04 agricultural and veterinary sciences biology.organism_classification 040401 food science chemistry Germination Seed treatment Penicillium Gum arabic Boldo Agronomy and Crop Science 010606 plant biology & botany |
| Zdroj: | Industrial Crops and Products. 92:93-101 |
| ISSN: | 0926-6690 |
| Popis: | In this study, Peumus boldus Mol. (boldo) essential oil (EO) microcapsules were prepared using the complex coacervation technique with gelatin/gum arabic, in order to enhance the dwell period of this preservative in the storage system. Bloom gelatin 240 − formaldehyde 10 min were the optimal encapsulation conditions (94.38%). The microcapsules prepared under optimal conditions had an average diameter of 5.67 μm. Boldo EO release was very low at 12 days of incubation (1 × 10 −4 %) and was not affected by temperature. In grains, 99.9% of EO remained encapsulated at the end of the incubation period (10 days), including at the highest a W tested (0.95). Boldo EO formulation reduced between 31.5 and 42.5% the peanut mycoflora being Penicillium and Aspergillus the main species isolated from control and treated seeds. However, volatile compounds released by the formulation decreased the germination capacity of peanut seeds. To avoid this effect, the implementation of boldo EO formulation on stored shell peanut will be evaluated in future studies. In conclusion, boldo EO was encapsulated with high percentages of efficiency by complex coacervation keeping the antifungal ability. The application of boldo EO formulation could increase seed protection against fungal pathogens during a storage period of 114 days, if it possible to reduce the allelophatic effect. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect