Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
Autori
Yilmaztekin, MuratLević, Steva
Kalušević, Ana
Cam, Mustafa
Bugarski, Branko
Rakić, Vesna M.
Pavlović, Vladimir
Nedović, Viktor
Članak u časopisu (Recenzirana verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
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.
Ključne reči:
encapsulation / ice cream / Mentha piperita L. essential oil / sensory evaluationIzvor:
Journal of Microencapsulation, 2019, 36, 2, 109-119Izdavač:
- Taylor and Francis Ltd
Finansiranje / projekti:
- Razvoj i primena novih i tradicionalnih tehnologija u proizvodnji konkurentnih prehrambenih proizvoda sa dodatom vrednošću za evropsko i svetsko tržište - Stvorimo bogatstvo iz bogatstva Srbije (RS-46001)
- Razvoj novih inkapsulacionih i enzimskih tehnologija za proizvodnju biokatalizatora i biološki aktivnih komponenata hrane u cilju povećanja njene konkurentnosti, kvaliteta i bezbednosti (RS-46010)
Napomena:
- 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
Povezane informacije:
- Verzija dokumenta
http://technorep.tmf.bg.ac.rs/handle/123456789/4212 - Verzija dokumenta
https://doi.org/10.1080/02652048.2019.1607596
DOI: 10.1080/02652048.2019.1607596
ISSN: 0265-2048
WoS: 000471552400001
Scopus: 2-s2.0-85065215791
Institucija/grupa
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 . .