Journal of Food Science and Technology

, Volume 56, Issue 11, pp 4972–4981 | Cite as

Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil

  • Gabriel Ribeiro Carvalho
  • Regiane Victória de Barros Fernandes
  • Priscila de Castro e Silva
  • Anelise Lima de Abreu Dessimoni
  • Cassiano Rodrigues Oliveira
  • Soraia Vilela Borges
  • Diego Alvarenga BotrelEmail author
Original Article


The use of lemongrass oil as food preservative present great potential, however it has high volatility and intense aroma, making them limited to be used as food additives. Microencapsulation processes become interesting alternatives to overcome these issues. This work investigated the influence of the partial replacement of gum arabic by modified starches on the microencapsulation of lemongrass oil as core material. Gum arabic and its combinations with modified starches: cassava and corn maltodextrins with different dextrose equivalent (DE) and octenyl succinic anhydride modified starch (OSA-starch) were studied. The emulsions were spray dried at controlled temperature of 170 °C. The evaluated parameters particles solubility, moisture content, and oil composition did not showed significant differences among the treatments. Replacement of gum arabic by maltodextrin DE20 and OSA-starch resulted in higher wetting times. Oil retention was increased (81.2%) when gum arabic was replaced by OSA-starch; the treatment without substitution, with only gum arabic had 67.5% of oil retention. Application of OSA-starch in association with gum arabic in microencapsulation by spray drying of lemongrass oil presented greater potential to be used due to its higher oil retention. Polymer blends should be assessed since they present advantages over individually applied polymers. Although maltodextrins show some differences compared to the treatment with only gum arabic, it may also be a viable alternative because of its lower cost.


Microencapsulation Maltodextrin Gum arabic Volatile components 



The authors thank FAPEMIG (Minas Gerais State Agency for Research and Development) (Process No. CAG-APQ-02487-16) and CNPq (National Council for Scientific and Technological Development) for the financial support. This study was financed in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)—Finance Code 001.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Gabriel Ribeiro Carvalho
    • 1
  • Regiane Victória de Barros Fernandes
    • 2
  • Priscila de Castro e Silva
    • 1
  • Anelise Lima de Abreu Dessimoni
    • 2
  • Cassiano Rodrigues Oliveira
    • 3
  • Soraia Vilela Borges
    • 4
  • Diego Alvarenga Botrel
    • 4
    Email author
  1. 1.Biomaterials EngineeringFederal University of LavrasLavras-MGBrazil
  2. 2.Department of ChemistryFederal University of LavrasLavras-MGBrazil
  3. 3.Institute of Exact Sciences, Campus Rio ParanaibaFederal University of ViçosaRio Paranaíba-MGBrazil
  4. 4.Department of Food ScienceFederal University of LavrasLavras-MGBrazil

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