Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities
This study aimed to microencapsulate <i>Cymbopogon citratus</i> essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physic...
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| Format: | Article |
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MDPI AG
2022-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/8/1111 |
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| author | Denise Dantas de Oliveira Alencar Evandro Leite de Souza Erika Thayse da Cruz Almeida André Leandro da Silva Hugo Miguel Lisboa Oliveira Mônica Tejo Cavalcanti |
| author_facet | Denise Dantas de Oliveira Alencar Evandro Leite de Souza Erika Thayse da Cruz Almeida André Leandro da Silva Hugo Miguel Lisboa Oliveira Mônica Tejo Cavalcanti |
| author_sort | Denise Dantas de Oliveira Alencar |
| collection | DOAJ |
| description | This study aimed to microencapsulate <i>Cymbopogon citratus</i> essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives. |
| first_indexed | 2024-03-09T10:36:30Z |
| format | Article |
| id | doaj.art-abe1da9951ef4ce9bd047f362f3154b6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T10:36:30Z |
| publishDate | 2022-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-abe1da9951ef4ce9bd047f362f3154b62023-12-01T20:53:44ZengMDPI AGFoods2304-81582022-04-01118111110.3390/foods11081111Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial ActivitiesDenise Dantas de Oliveira Alencar0Evandro Leite de Souza1Erika Thayse da Cruz Almeida2André Leandro da Silva3Hugo Miguel Lisboa Oliveira4Mônica Tejo Cavalcanti5Post-Graduation Program in Agroindustrial Systems, Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal 58840-000, PB, BrazilLaboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, BrazilLaboratory of Food Microbiology, Department of Nutrition, Health Sciences Center, Federal University of Paraíba, João Pessoa 58051-900, PB, BrazilCenter for Health and Rural Technology, Federal University of Campina Grande, Patos 58708-110, PB, BrazilPost-Graduation Program in Food Engineering, Academic Unity of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-900, PB, BrazilPost-Graduation Program in Agroindustrial Systems, Center for Agro-Food Science and Technology, Federal University of Campina Grande, Pombal 58840-000, PB, BrazilThis study aimed to microencapsulate <i>Cymbopogon citratus</i> essential oil (CCEO) with spray drying using maltodextrin and gelatin. The effects of the operational conditions (inlet temperature (130–160 °C), CCEO concentration (5–15%), maltodextrin concentration (10–20%)) on the physicochemical stability and antioxidant and antibacterial activities of the CCEO microcapsules were determined. The CCEO microencapsulation process had yield and encapsulation efficiency values varying from 31.02 to 77.53% and 15.86–61.95%, respectively. CCEO microcapsules had antibacterial effects against <i>Staphylococcus aureus</i> and <i>Escherichia coli</i> with minimum inhibitory concentration varying from 10 to 20%, and total phenolic contents and antioxidant activities varying from 1632 to 4171.08 μg TE/g and 28.55–45.12 µg/g, respectively. CCEO microcapsules had average diameters varying from 5.10 to 10.11 µm, with spherical external structures without cracks and apparent pores. The best desirable process conditions for CCEO microencapsulation were process inlet temperature of 148 °C, maltodextrin concentration of 15%, and CCEO concentration of 10%. The results showed that CCEO microcapsules with increased stability and low degradation of active components can be prepared by spray drying using maltodextrin and gelatin with the production of microcapsules, which could be exploited as potential food preservatives.https://www.mdpi.com/2304-8158/11/8/1111encapsulationlemongrasscharacterizationbiological activities |
| spellingShingle | Denise Dantas de Oliveira Alencar Evandro Leite de Souza Erika Thayse da Cruz Almeida André Leandro da Silva Hugo Miguel Lisboa Oliveira Mônica Tejo Cavalcanti Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities Foods encapsulation lemongrass characterization biological activities |
| title | Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities |
| title_full | Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities |
| title_fullStr | Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities |
| title_full_unstemmed | Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities |
| title_short | Microencapsulation of <i>Cymbopogon citratus</i> D.C. Stapf Essential Oil with Spray Drying: Development, Characterization, and Antioxidant and Antibacterial Activities |
| title_sort | microencapsulation of i cymbopogon citratus i d c stapf essential oil with spray drying development characterization and antioxidant and antibacterial activities |
| topic | encapsulation lemongrass characterization biological activities |
| url | https://www.mdpi.com/2304-8158/11/8/1111 |
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