کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7785088 | 1500605 | 2016 | 32 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Cashew gum and inulin: New alternative for ginger essential oil microencapsulation
ترجمه فارسی عنوان
آدامس بادام و انولین: جایگزین جدید برای میکروکپسولزاسیون اسانس روغن زنجبیل
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آلی
چکیده انگلیسی
This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 153, 20 November 2016, Pages 133-142
Journal: Carbohydrate Polymers - Volume 153, 20 November 2016, Pages 133-142
نویسندگان
Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Eric Keven Silva, Soraia Vilela Borges, Cassiano Rodrigues de Oliveira, Maria Irene Yoshida, Judith Pessoa de Andrade Feitosa, Regina Célia Monteiro de Paula,