科研成果详情

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/eISSN2472-6419
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
DOI10.25177/JFST.4.9.RA.612
URL查看来源
语种英语English
引用统计
被引频次[WOS]:0   [WOS记录]     [WOS相关记录]
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。
个性服务
查看访问统计
谷歌学术
谷歌学术中相似的文章
[Luo, Xiaoyu]的文章
[Sedman, Jacqueline]的文章
[Ismail, Ashraf A.]的文章
百度学术
百度学术中相似的文章
[Luo, Xiaoyu]的文章
[Sedman, Jacqueline]的文章
[Ismail, Ashraf A.]的文章
必应学术
必应学术中相似的文章
[Luo, Xiaoyu]的文章
[Sedman, Jacqueline]的文章
[Ismail, Ashraf A.]的文章
相关权益政策
暂无数据
收藏/分享
所有评论 (0)
暂无评论
 

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。