Influence of modified starches as wall materials on the properties of spray-dried lemongrass oil
- 59 Downloads
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.
KeywordsMicroencapsulation 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.
- Association of Official Analytical Chemists—AOAC (2007) Official methods of analysis, 17th edn. AOAC, MarylandGoogle Scholar
- Fernandes RVB, Silva EK, Borges SV, Oliveira CR, Yoshida MI, Silva YF, Carmo EL, Azevedo VM, Botrel DA (2016) Proposing novel encapsulating matrices for spray-dried ginger essential oil from the whey protein isolate-inulin/maltodextrin blends. Food Bioprocess Technol 10:115–130CrossRefGoogle Scholar
- Lechevalier V, Guerin-Dubiard C, Anton M, Beaumal V, Briand ED, Gillard A, Gouar YL, Musikaphun N, Tanguy G, Pasco M, Dupont D, Nau F (2017) Pasteurisation of liquid whole egg: optimal heat treatments in relation to its functional, nutritional and allergenic properties. J Food Eng 195:137–149CrossRefGoogle Scholar
- Martysiak-Żurowska D, Puta M, Barczak N, Dabrowska J, Malinowska-Panczyk E, Kielbratowska B, Kolodziejska I (2017) Effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk. Pol J Food Nutr Sci 67(2):117–122CrossRefGoogle Scholar
- Tharaneedhar V, Kumar PS, Saravanan A, Ravikumar C, Jaikumar V (2017) Prediction and interpretation of adsorption parameters for the sequestration of methylene blue dye from aqueous solution using microwave assisted corncob activated carbon. Sustain Mater Technol 11:1–11Google Scholar