Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
Аутори
Yilmaztekin, MuratLević, Steva
Kalušević, Ana
Cam, Mustafa
Bugarski, Branko
Rakić, Vesna M.
Pavlović, Vladimir
Nedović, Viktor
Чланак у часопису (Рецензирана верзија)
Метаподаци
Приказ свих података о документуАпстракт
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 encaps...ulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.
Кључне речи:
encapsulation / ice cream / Mentha piperita L. essential oil / sensory evaluationИзвор:
Journal of Microencapsulation, 2019, 36, 2, 109-119Издавач:
- Taylor and Francis Ltd
Финансирање / пројекти:
- Развој и примена нових и традиционалних технологија у производњи конкурентних прехрамбених производа са додатом вредношћу за европско и светско тржиште - Створимо богатство из богатства Србије (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46001)
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Напомена:
- Published version: http://technorep.tmf.bg.ac.rs/handle/123456789/4212
- This is the peer-reviewed version of the following article: Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119. https://doi.org/10.1080/02652048.2019.1607596
Повезане информације:
- Верзија документа
http://technorep.tmf.bg.ac.rs/handle/123456789/4212 - Верзија документа
https://doi.org/10.1080/02652048.2019.1607596
DOI: 10.1080/02652048.2019.1607596
ISSN: 0265-2048
WoS: 000471552400001
Scopus: 2-s2.0-85065215791
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Yilmaztekin, Murat AU - Lević, Steva AU - Kalušević, Ana AU - Cam, Mustafa AU - Bugarski, Branko AU - Rakić, Vesna M. AU - Pavlović, Vladimir AU - Nedović, Viktor PY - 2019 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/5046 AB - 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. PB - Taylor and Francis Ltd T2 - Journal of Microencapsulation T1 - Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates EP - 119 IS - 2 SP - 109 VL - 36 DO - 10.1080/02652048.2019.1607596 ER -
@article{ author = "Yilmaztekin, Murat and Lević, Steva and Kalušević, Ana and Cam, Mustafa and Bugarski, Branko and Rakić, Vesna M. and Pavlović, Vladimir and Nedović, Viktor", year = "2019", abstract = "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.", publisher = "Taylor and Francis Ltd", journal = "Journal of Microencapsulation", title = "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates", pages = "119-109", number = "2", volume = "36", doi = "10.1080/02652048.2019.1607596" }
Yilmaztekin, M., Lević, S., Kalušević, A., Cam, M., Bugarski, B., Rakić, V. M., Pavlović, V.,& Nedović, V.. (2019). Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation Taylor and Francis Ltd., 36(2), 109-119. https://doi.org/10.1080/02652048.2019.1607596
Yilmaztekin M, Lević S, Kalušević A, Cam M, Bugarski B, Rakić VM, Pavlović V, Nedović V. Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates. in Journal of Microencapsulation. 2019;36(2):109-119. doi:10.1080/02652048.2019.1607596 .
Yilmaztekin, Murat, Lević, Steva, Kalušević, Ana, Cam, Mustafa, Bugarski, Branko, Rakić, Vesna M., Pavlović, Vladimir, Nedović, Viktor, "Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates" in Journal of Microencapsulation, 36, no. 2 (2019):109-119, https://doi.org/10.1080/02652048.2019.1607596 . .