Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization

The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has a promising perspective in the field of food engineering or pharmaceutical science. In this study, we aim to optimize the encapsulation of cinnamon essential oil (CEO) by droplet-bas...

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Bibliographic Details
Published in:Food hydrocolloids 2022-08, Vol.129, p.107609, Article 107609
Main Authors: Farahmand, Atefeh, Emadzadeh, Bahareh, Ghorani, Behrouz, Poncelet, Denis
Format: Article
Language:English
Subjects:
Chemical Sciences
Cinnamon essential oil
Core-shell
Encapsulation
Food engineering
Galenic pharmacology
Kinetic release
Life Sciences
Millifluidic
or physical chemistry
Pharmaceutical sciences
Theoretical and
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Summary:The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has a promising perspective in the field of food engineering or pharmaceutical science. In this study, we aim to optimize the encapsulation of cinnamon essential oil (CEO) by droplet-based millifluidic technique with four responses: encapsulation efficiency (EE), loading capacity (LC), sphericity factor (SF) and size of calcium-alginate millicapsules. The effects of alginate concentration (20–30 g/L), flow rate of alginate (1–1.6 mL/min), and flow rate of CEO (0.6–0.8 mL/min) were considered by a Box-Behnken design. The best concentration of chitosan as a coating layer on the optimized samples was selected based on the Young modulus of millicapsules. The regression models showed the significant effect (p 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2022.107609