Effect of drying and interfacial membrane ...
Type de document :
Article dans une revue scientifique
URL permanente :
Titre :
Effect of drying and interfacial membrane composition on the antimicrobial activity of emulsified citral
Auteur(s) :
Wang, Jian [Auteur]
Khelissa, Simon [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Dumas, Emilie [Auteur]
Gharsallaoui, Adem [Auteur]
Khelissa, Simon [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Chihib, Nour-Eddine [Auteur]
Unité Matériaux et Transformations - UMR 8207 [UMET]
Unité Matériaux et Transformations (UMET) - UMR 8207
Dumas, Emilie [Auteur]
Gharsallaoui, Adem [Auteur]
Titre de la revue :
Food Chemistry
Numéro :
298
Pagination :
125079
Éditeur :
Elsevier BV
Date de publication :
2019-11-15
ISSN :
0308-8146
Mot(s)-clé(s) en anglais :
Citral
Spray-drying
Microencapsulation
Antibacterial activity
Interfaces
Spray-drying
Microencapsulation
Antibacterial activity
Interfaces
Discipline(s) HAL :
Sciences du Vivant [q-bio]/Ingénierie des aliments
Résumé en anglais : [en]
Citral-in-water emulsions were prepared with two different essential oil concentrations of 2.5 and 5.0% (w/w), then spray-dried in the presence of the same amount of maltodextrins (20%). The microcapsules were prepared ...
Lire la suite >Citral-in-water emulsions were prepared with two different essential oil concentrations of 2.5 and 5.0% (w/w), then spray-dried in the presence of the same amount of maltodextrins (20%). The microcapsules were prepared with two different emulsifier compositions: monolayer microcapsules (ML) stabilized by sodium caseinate alone and layer-by-layer microcapsules (LBL) stabilized by sodium caseinate and pectin. The encapsulation efficiency was higher for LBL microcapsules (e.g. 99.6 ± 0.4% for 2.5% citral) than that for ML ones (e.g. 78.6 ± 0.6% for 2.5% citral) which confirm that the additional pectin layer was able to protect citral during the spray-drying process whatever citral concentration. Furthermore, our results showed that the antibacterial activity of the obtained microcapsules significantly depends on both citral concentration and interfacial membrane composition. The presence of two layers surrounding the citral droplets may result in a progressive and controlled release of the encapsulated citral.Lire moins >
Lire la suite >Citral-in-water emulsions were prepared with two different essential oil concentrations of 2.5 and 5.0% (w/w), then spray-dried in the presence of the same amount of maltodextrins (20%). The microcapsules were prepared with two different emulsifier compositions: monolayer microcapsules (ML) stabilized by sodium caseinate alone and layer-by-layer microcapsules (LBL) stabilized by sodium caseinate and pectin. The encapsulation efficiency was higher for LBL microcapsules (e.g. 99.6 ± 0.4% for 2.5% citral) than that for ML ones (e.g. 78.6 ± 0.6% for 2.5% citral) which confirm that the additional pectin layer was able to protect citral during the spray-drying process whatever citral concentration. Furthermore, our results showed that the antibacterial activity of the obtained microcapsules significantly depends on both citral concentration and interfacial membrane composition. The presence of two layers surrounding the citral droplets may result in a progressive and controlled release of the encapsulated citral.Lire moins >
Langue :
Anglais
Comité de lecture :
Oui
Audience :
Internationale
Vulgarisation :
Non
Établissement(s) :
Université de Lille
CNRS
INRA
ENSCL
CNRS
INRA
ENSCL
Collections :
Équipe(s) de recherche :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Date de dépôt :
2021-01-18T15:24:16Z