Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/32539
Título: Understanding the influence of encapsulating matrix on the physical and thermal properties of oregano essential oil powder
Palavras-chave: Glass transition
Gum Arabic
Modified starch
Microcapsules
Thermal stability
Transição de vidro
Goma arábica
Amido modificado
Microcápsulas
Estabilidade térmica
Data do documento: 2017
Editor: Symbiosis
Citação: HIJO, A. A. C. T. et al. Understanding the influence of encapsulating matrix on the physical and thermal properties of oregano essential oil powder. International Journal of Horticulture & Agriculture, [S. l.], v. 2, n. 1, p. 1-8, 2017. doi: 10.15226/2572-3154/2/1/00109.
Resumo: In this study, the influence of blends of carbohydrates on the physical and thermal properties of oregano essential oil micro particles was evaluated. Powders were produced by spray drying using different wall materials: gum Arabic (GA), modified starch (MS) and maltodextrin (MD). The micro particles were characterized by morphology, moisture content, water activity, particle size distribution, particle mean diameter, poly dispersity index, glass transition temperature (Tg) and thermal stability. The partial replacement of GA by MS or a mixture of MS and MD resulted in micro particles with lower moisture content. The results showed that micro particles with GA had higher values of Tg (97.02 °C), indicating more physical stability. However, the use of MS and MD results in a slight reduction of Tg. TGA results showed that the nature of wall materials have considerable effect on the thermal degradation of micro particles. Thermal analysis revealed the potential of application of these carbohydrates for substitution of GA.
URI: https://symbiosisonlinepublishing.com/horticulture-agriculture/horticulture-agriculture09.php
http://repositorio.ufla.br/jspui/handle/1/32539
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