Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release

Basil ( Ocimum basilicum L.) essential oil (BEO) draws attention for its phenolic acid content which causes it to be used as a medicinal agent and food additive. However, its vulnerability to environmental and technological factors can be an obstacle to its implementation in industry and, at this po...

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Bibliographic Details
Published in:Journal of food measurement & characterization 2021-04, Vol.15 (2), p.1865-1876
Main Authors: Ozdemir, Necla, Bayrak, Ali, Tat, Tuba, Altay, Filiz, Kiralan, Mustafa, Kurt, Abdullah
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Drying
Efficiency
Emulsions
Encapsulation
Engineering
Essential oils
Ethanol
Eugenol
Food additives
Food Science
Maltodextrin
Microcapsules
Microencapsulation
Newtonian fluids
Ocimum basilicum
Oils & fats
Original Paper
Phenolic acids
Phenols
Physicochemical properties
Proteins
Pseudoplasticity
Shear thinning (liquids)
Shelf life
Spray drying
Thermal stability
Whey
Whey protein
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Summary:Basil ( Ocimum basilicum L.) essential oil (BEO) draws attention for its phenolic acid content which causes it to be used as a medicinal agent and food additive. However, its vulnerability to environmental and technological factors can be an obstacle to its implementation in industry and, at this point, encapsulation technology is utilized. The objective of this study was to encapsulate BEO using a spray drying technique to extend its shelf life, and to evaluate the influence of different wall material formulations on the properties of the BEO microcapsules. Gum Arabic (GA), maltodextrin (MD), and whey protein isolate (WPI) were used as wall materials and four different formulations were studied: GA, GA:WPI (1:1, w/w), GA:WPI:MD (1:1:1, w/w), and WPI:MD (1:1, w/w). The GA, GA:WPI, and GA:WPI:MD emulsions displayed shear thinning behavior (pseudoplastic, n 
ISSN:2193-4126
2193-4134
DOI:10.1007/s11694-020-00771-z