| Autor: |
Keyla C Pereira, Mayara C Barcelos, Gabriela F Alvarenga, Matheus S Pereira, Danielle C Ferreira, Álvaro D Carvalho Jr., João H Santos, Guilherme Carneiro, Joyce M da Costa |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
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| Zdroj: |
Journal of Excipients and Food Chemicals, Vol 13, Iss 4 (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2150-2668 |
| Popis: |
The objective of this study was to evaluate the viscosity, zeta potential and soluble and total solids of the emulsion and microparticles of oregano essential oil (Origanum vulgare) using gum arabic as a coating agent and to analyze the morphology of the microparticles produced by the spray drying method. The rheological analysis showed a viscosity for emulsion of 36.23 ± 0.59 mPas and for microparticles of 20.13 ± 0.15 mPa.s. The zeta potential of the emulsion was - 6.67 ± 0.32 mV and of the oregano oil microparticles -16.47 ± 0.70 mV. Soluble solids showed Brix° of 8.44 ± 0.13 and 0.98 ± 0.36 and total solids 8.95 ± 0.42 and 1.03 ± 0.02 % for emulsion and microparticles, respectively. The morphology of the microparticles presented irregular spherical shapes and agglomeration. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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