Приказ основних података о документу

dc.creatorYilmaztekin, Murat
dc.creatorLević, Steva
dc.creatorKalušević, Ana
dc.creatorCam, Mustafa
dc.creatorBugarski, Branko
dc.creatorRakić, Vesna M.
dc.creatorPavlović, Vladimir
dc.creatorNedović, Viktor
dc.date.accessioned2021-03-10T14:04:24Z
dc.date.available2021-03-10T14:04:24Z
dc.date.issued2019
dc.identifier.issn0265-2048
dc.identifier.urihttp://TechnoRep.tmf.bg.ac.rs/handle/123456789/4212
dc.description.abstractAim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.en
dc.publisherTaylor & Francis Ltd
dc.relationCOST Action under the EU's Seventh Framework Programme for Research (FP7) [FA0907 BIOFLAVOUR]
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46010/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46001/RS//
dc.relation.isversionofhttp://technorep.tmf.bg.ac.rs/handle/123456789/5046
dc.rightsrestrictedAccess
dc.sourceJournal of Microencapsulation
dc.subjectMentha piperita Len
dc.subjectessential oilen
dc.subjectencapsulationen
dc.subjectice creamen
dc.subjectsensory evaluationen
dc.titleCharacterisation of peppermint (Mentha piperita L.) essential oil encapsulatesen
dc.typearticle
dc.rights.licenseARR
dc.citation.epage119
dc.citation.issue2
dc.citation.other36(2): 109-119
dc.citation.rankM22
dc.citation.spage109
dc.citation.volume36
dc.description.otherPeer reviewed manuscript: [http://technorep.tmf.bg.ac.rs/handle/123456789/5046]
dc.identifier.doi10.1080/02652048.2019.1607596
dc.identifier.pmid30982381
dc.identifier.scopus2-s2.0-85065215791
dc.identifier.wos000471552400001
dc.type.versionpublishedVersion


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Приказ основних података о документу