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Application of argun fruit polysaccharide in microencapsulation of Citrus aurantium L. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity

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Abstract

The aim of this study was to evaluate the influences of the partial replacement of the maltodextrin (MD) as primary wall material by argun fruit polysaccharide (AFPS) as a new promising wall material in microencapsulation of Citrus aurantium L. essential oil (CAEO). The emulsions properties, yield, microencapsulation efficiency (MEE), structural and physicochemical characteristics, thermo-gravimetric analysis (TGA), glass transition temperatures by differential scanning calorimetry (DSC), crystallinity, oxidative and antioxidant stability of the freeze-dried CAEO microcapsules were investigated. The highest values of viscosity and droplet size were achieved by CAEO emulsion stabilized with GMA100 formulation. The yield and MEE of CAEO microcapsules were significantly enhanced with increasing of AFPS in the formulations. The partial replacement treatments by AFPS increased solubility, bulk density, tapped density, particle density, and porosity of the obtained microcapsules. FTIR, X-ray, DSC, and TGA techniques were confirmed that the encapsulation of CAEO was perfectly successful. The partial replacement of MD with AFPS improved the oxidative stability and antioxidant activity of microencapsulated CAEO during the storage. Depending on physicochemical properties, thermal stability, and antioxidant activity, it could be considered these microcapsules have promising applications in the functional food and medicine industry.

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Acknowledgements

The authors are appreciative to National first-class discipline program of Food Science and Technology (JUFSTR20180204) and Chinese Scholarship Council for their financial support.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Jalaleldeen Khaleel Mohammed, Amer Ali Mahdi, Chaoyang Ma, Qais Ali Al-Maqtari, Waleed Al-Ansi, Abdu Mahmud & Hongxin Wang

  2. National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China

    Jalaleldeen Khaleel Mohammed, Amer Ali Mahdi, Chaoyang Ma, Waleed Al-Ansi & Hongxin Wang

  3. Ministry of Agriculture Animal Resources and Irrigation, Khartoum state, Khartoum, Sudan

    Jalaleldeen Khaleel Mohammed

  4. Department of Food Science and Technology, Faculty of Agriculture, Sana’a University, Sana’a, Yemen

    Amer Ali Mahdi, Qais Ali Al-Maqtari & Waleed Al-Ansi

  5. Food Institute, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan

    Abdeen E. Elkhedir

  6. College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, 430070, Hubei, China

    Abdeen E. Elkhedir

  7. Department of Biology, Faculty of Science, Sana’a University, Sana’a, Yemen

    Qais Ali Al-Maqtari

  8. Department of Marine Food and Biotechnology, Massawa College of Marine Science and Technology, Massawa, Eritrea

    Abdu Mahmud

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  1. Jalaleldeen Khaleel Mohammed
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Correspondence to Hongxin Wang.

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Mohammed, J.K., Mahdi, A.A., Ma, C. et al. Application of argun fruit polysaccharide in microencapsulation of Citrus aurantium L. essential oil: preparation, characterization, and evaluating the storage stability and antioxidant activity. Food Measure 15, 155–169 (2021). https://doi.org/10.1007/s11694-020-00629-4

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