MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD
In the present study, the gelatin/gum Arabic/chitosan microcapsules encapsulating coriander oil were prepared by complex coacervation using glutaric aldehide and transglutaminase as hardening agents. The effects of wall materials, core/wall ratio, particle size, cross-linking agents, dispersing medi...
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2014-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201303&vol=3&aid=4023 |
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| author | CRISTIAN DIMA ROMICA CRETU PETRU ALEXE ŞTEFAN DIMA |
| author_facet | CRISTIAN DIMA ROMICA CRETU PETRU ALEXE ŞTEFAN DIMA |
| author_sort | CRISTIAN DIMA |
| collection | DOAJ |
| description | In the present study, the gelatin/gum Arabic/chitosan microcapsules encapsulating coriander oil were prepared by complex coacervation using glutaric aldehide and transglutaminase as hardening agents. The effects of wall materials, core/wall ratio, particle size, cross-linking agents, dispersing medium and temperature on the release of coacervate microcapsule were investigated. The antioxidative properties and antibacterial activity of free and microencapsulated coriander oil were examined. In the case of DPPH assay, the IC50 values of coriander oil free and coacervat microcapsule was comparables. Addition of chitosan in wall materials did not interfere with the antioxidant activity of coriander oil, but it improves the antibacterial activity of system. Coriander oil extraction by hydrodistillation revealed the influence of particle size on extraction yield. It increases with the decreasing of particle size resulting in maximum efficiency 0.836% for particles of 500 µm, 0.753% for those of 630 µm, and 0.704% for the size of 710 μm. |
| format | Article |
| id | doaj-art-db481f6348d24b5e86f7420bfed93836 |
| institution | Kabale University |
| issn | 1582-540X |
| language | English |
| publishDate | 2014-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-db481f6348d24b5e86f7420bfed938362025-08-20T03:24:21ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2014-03-01143155162MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHODCRISTIAN DIMA0ROMICA CRETU1 PETRU ALEXE2ŞTEFAN DIMA3”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Domnească Street, 47, RO-800008, Galati, Romania "Dunărea de Jos” University of Galati, Faculty of Science and Environment, Domnească Street, 47, RO-800008, Galati, Romania ”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Domnească Street, 47, RO-800008, Galati, Romania "Dunărea de Jos” University of Galati, Faculty of Science and Environment, Domnească Street, 47, RO-800008, Galati, Romania In the present study, the gelatin/gum Arabic/chitosan microcapsules encapsulating coriander oil were prepared by complex coacervation using glutaric aldehide and transglutaminase as hardening agents. The effects of wall materials, core/wall ratio, particle size, cross-linking agents, dispersing medium and temperature on the release of coacervate microcapsule were investigated. The antioxidative properties and antibacterial activity of free and microencapsulated coriander oil were examined. In the case of DPPH assay, the IC50 values of coriander oil free and coacervat microcapsule was comparables. Addition of chitosan in wall materials did not interfere with the antioxidant activity of coriander oil, but it improves the antibacterial activity of system. Coriander oil extraction by hydrodistillation revealed the influence of particle size on extraction yield. It increases with the decreasing of particle size resulting in maximum efficiency 0.836% for particles of 500 µm, 0.753% for those of 630 µm, and 0.704% for the size of 710 μm.http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201303&vol=3&aid=4023antibacterial activityantioxidative propertiesencapsulated bioactivesDPPH assayflavor ingredient |
| spellingShingle | CRISTIAN DIMA ROMICA CRETU PETRU ALEXE ŞTEFAN DIMA MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry antibacterial activity antioxidative properties encapsulated bioactives DPPH assay flavor ingredient |
| title | MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD |
| title_full | MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD |
| title_fullStr | MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD |
| title_full_unstemmed | MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD |
| title_short | MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD |
| title_sort | microencapsulation of coriander oil using complex coacervation method |
| topic | antibacterial activity antioxidative properties encapsulated bioactives DPPH assay flavor ingredient |
| url | http://pubs.ub.ro/?pg=revues&rev=cscc6&num=201303&vol=3&aid=4023 |
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