文章基本信息

标题：MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS
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作者：Kübra Sultan ÖZDEMİR ; Negin AZARABADİ ; Ayhan Topuz 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：2018
卷号：43
期号：6
页码：957-970
DOI：10.15237/gida.GD18093
出版社：Association of Food Technology, Turkey
摘要：Bergamot peel essential oil is a high value product which can be used in food, beverage, confectionary, and cosmetic industries. Bergamot essential oil has high volatility, so it could be easily affected by environmental factors so it should be protected with further techniques to increase its shelf-life. The aim of this study was to examine the effect of different wall material compositions on the product yield, encapsulation efficiency, physical and chemical properties of encapsulated oil powders. For this purpose, bergamot essential oil was encapsulated with gum arabic and maltodextrin (DE 12) in varying concentrations (100:0, 0:100, 25:75, 75:25, 40:60, 60:40). Then, physical and chemical (terpenoid composition) characteristics of microcapsules were evaluated. The microcapsules were stored at 25°C for 20 days and the content and stability of main aroma compounds were determined after storage. The encapsulation yield was increased when the maltodextrin ratio was increased however, gum arabic provided greater protection of essential oil composition.
关键词：Bergamot (Citrus bergamia); essential oil; aroma; microencapsulation; gum arabic; maltodextrin; spray drying