| Autor: |
Anely Maciel, de Melo, Rafaela Cristina Turola, Barbi, Francisco Lucas, Chaves Almeida, Weysser Felipe Cândido, de Souza, Atacy Maciel, de Melo Cavalcante, Hugo Junior Barboza, de Souza, Diego Alvarenga, Botrel, Soraia Vilela, Borges, Roberto Germano, Costa, Max Rocha, Quirino, Solange, de Sousa |
| Rok vydání: |
2021 |
| Zdroj: |
Food technology and biotechnology. 60(3) |
| ISSN: |
1330-9862 |
| Popis: |
Lemongrass (Lemongrass essential oil was extracted by the hydrodistillation method and later microencapsulated with different wall materials. Free and microencapsulated lemongrass essential oil was evaluated for the cytotoxic activity (usingThe lethal concentration (LCThis study shows that microparticles containing lemongrass essential oil can be prepared using gum arabic and maltodextrin as wall materials by spray drying, resulting in high microencapsulation efficiency. The drying process maintained the antimicrobial and antioxidant properties of the essential oil. Therefore, the microencapsulated lemongrass essential oil is considered a natural, functional and promising additive in the food industry. Its antimicrobial action can increase the shelf life of fresh and semi-fresh products such as cheese, yogurts and meat products. In addition, its antioxidant action can delay the lipid and protein oxidation in food products. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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