Effect of drying and interfacial membrane ...
Document type :
Article dans une revue scientifique
Permalink :
Title :
Effect of drying and interfacial membrane composition on the antimicrobial activity of emulsified citral
Author(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]
Journal title :
Food Chemistry
Volume number :
298
Pages :
125079
Publisher :
Elsevier BV
Publication date :
2019-11-15
ISSN :
0308-8146
English keyword(s) :
Citral
Spray-drying
Microencapsulation
Antibacterial activity
Interfaces
Spray-drying
Microencapsulation
Antibacterial activity
Interfaces
HAL domain(s) :
Sciences du Vivant [q-bio]/Ingénierie des aliments
English abstract : [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 ...
Show more >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.Show less >
Show more >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.Show less >
Language :
Anglais
Peer reviewed article :
Oui
Audience :
Internationale
Popular science :
Non
Administrative institution(s) :
Université de Lille
CNRS
INRA
ENSCL
CNRS
INRA
ENSCL
Collections :
Research team(s) :
Processus aux Interfaces et Hygiène des Matériaux (PIHM)
Submission date :
2021-01-18T15:24:16Z