کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7792961 1500657 2014 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil
ترجمه فارسی عنوان
صمغ عربی / نشاسته / مالتودکرستین / انولین به عنوان مواد دیوار بر روی میکروکپسوله سازی اسانس رزماری
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آلی
چکیده انگلیسی
The effects of the partial or total replacement of gum arabic by modified starch, maltodextrin and inulin on the characteristics of rosemary essential oil microencapsulated by spray drying were evaluated in this study. The lowest level of water absorption under conditions of high relative humidity was observed in treatments containing inulin. The wettability property of the powders was improved by the addition of inulin. The total replacement of gum arabic by modified starch or a mixture of modified starch and maltodextrin (1:1, m/m) did not significantly affect the efficiency of encapsulation, although higher Tg values were exhibited by microcapsules prepared using pure gum arabic or gum arabic and inulin. 1,8-cineol, camphor and α-pinene were the main components identified by gas chromatography in the oils extracted from the microcapsules. The particles had smoother surfaces and more folds when gum arabic or inulin was present. Larger particles were observed in the powders prepared with pure gum arabic or modified starch.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Carbohydrate Polymers - Volume 101, 30 January 2014, Pages 524-532
نویسندگان
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