Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles

• Published in: Journal of agricultural and food chemistry 2017-01, Vol.65 (2), p.445-453
• Main Authors: Campelo-Felix, Pedro Henrique, Souza, Hugo Júnior Barbosa, Figueiredo, Jayne de Abreu, Fernandes, Regiane Victória de Barros, Botrel, Diego Alvarenga, de Oliveira, Cassiano Rodrigues, Yoshida, Maria Irene, Borges, Soraia Vilela
• Format: Article
• Language: English
• Subjects: Adsorption; Antioxidants - chemistry; Antioxidants - pharmacology; Citrus - chemistry; Emulsions - chemistry; Emulsions - pharmacokinetics; Food Storage; Inulin - chemistry; Microscopy, Electron, Scanning; Oils, Volatile - chemistry; Oils, Volatile - pharmacokinetics; Oils, Volatile - pharmacology; Oligosaccharides - chemistry; Prebiotics; Spectroscopy, Fourier Transform Infrared; Whey Proteins - chemistry
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/acs.jafc.6b04643

The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.