Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/4295
Título: Effect of the matrix system in delivery and in vitro bioactivity of microencapsulated Oregano essential oil
Autor: Beirão-da-Costa, Sara
Duarte, Cláudia
Bourbon, Ana I.
Pinheiro, Ana C.
Serra, Ana Teresa
Martins, Margarida Moldão
Januário, Maria Isabel Nunes
Vicente, António A.
Delgadillo, Ivone
Duarte, Catarina
Beirão-da-Costa, Maria Luísa
Palavras-chave: microencapsulation
Oregano essential oil
antioxidant activity
antimicrobial activity
starch
gelatine/sucrose
inulin
Data: 2012
Editora: Elsevier
Citação: "Journal of Food Engineering". ISSN 0260-8774. 110 (2012) 190-199
Resumo: The effect of encapsulating matrix on retention, protection and delivery of Oregano essential oil (EO) was studied. EO was encapsulated in rice starch porous spheres, inulin and gelatine/sucrose capsules by spray drying. Gelatine/sucrose matrix was also dried by freeze drying. Experimental designs were applied to test the effect of bonding agents and solids content for rice starch and drying temperature and solids content for inulin and gelatine/sucrose systems. The ratio of gelatine/sucrose was also tested. EO was identified (confocal laser scanning microscopy and FT-IR) in all tested matrices and the release profiles, antioxidant activity and antimicrobial activity of encapsulates evaluated. Results showed that the three tested materials are able to encapsulate Oregano EO. Higher diffusion coefficients were obtained for starch microcapsules (about 10 13 m2/s) followed by spray-dried gelatine/sucrose systems (about 10 15 m2/s) and inulin microcapsules (about 10 16 m2/s). Gelatine/sucrose microparticles exhibit high antioxidant and antimicrobial activity while inulin and rice starch microencapsulates ensure higher stability
Descrição: Available at ScienceDirect
Peer review: yes
URI: http://hdl.handle.net/10400.5/4295
ISSN: 0260-8774
Versão do Editor: www.elsevier.com/locate/jfoodeng
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