发表状态 | 已发表Published |
题名 | Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin |
作者 | |
发表日期 | 2019 |
发表期刊 | Journal of Food Science & Technology
![]() |
ISSN/eISSN | 2472-6419 |
卷号 | 4期号:9页码:970-985 |
摘要 | This study aimed to investigate the microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils by emulsification/freezedrying, using β-lactoglobulin (β-lg) as the coating material. Among the different essential oils, the freeze-dried capsules containing oregano essential oil showed a lower hygroscopicity. Dried powders with higher initial protein concentration exhibited higher bulk tapped density and particle density. The porosity of essential oil-embedded microcapsules ranged from 75.04% to 84.62%, with no significant difference in between different essential oil species (P > 0.05). The overall encapsulation efficiency of essential oils was determined to be in the range of 29.50 – 36.31%. All freeze-dried samples containing essential oils showed significant antioxidant activities in a β-carotene assay, with the percentage of inhibition ranging from 41.05% to 51.02%. The release kinetics of rosemary and sage essential oils from dried microcapsules into phosphate buffer solution were similar, whereas the release of oregano essential oil was considerably lower. FTIR analysis illustrated significant impact of oregano essential oil on the structure change of β-lg. |
关键词 | microencapsulation β-lactoglobulin essential oil freeze-drying |
DOI | 10.25177/JFST.4.9.RA.612 |
URL | 查看来源 |
语种 | 英语English |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | https://repository.uic.edu.cn/handle/39GCC9TT/9156 |
专题 | 个人在本单位外知识产出 |
通讯作者 | Luo, Xiaoyu |
作者单位 | Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, 21111 Lakeshore Road, Sainte-Anne-de-Bellevue, QC Canada, H9X 3V9 |
推荐引用方式 GB/T 7714 | Luo, Xiaoyu,Sedman, Jacqueline,Ismail, Ashraf A. Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin[J]. Journal of Food Science & Technology, 2019, 4(9): 970-985. |
APA | Luo, Xiaoyu, Sedman, Jacqueline, & Ismail, Ashraf A. (2019). Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin. Journal of Food Science & Technology, 4(9), 970-985. |
MLA | Luo, Xiaoyu,et al."Microencapsulation of oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) essential oils in β-lactoglobulin". Journal of Food Science & Technology 4.9(2019): 970-985. |
条目包含的文件 | 条目无相关文件。 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论