Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers

The objective of this study was to evaluate the influence of whey protein isolate (WPI) and inulin blends on the properties of rosemary essential oil microencapsulated by spray drying. The following ratios (w/w) of WPI to inulin were evaluated: 1:1, 1:3 and 3:1. Increasing the WPI concentration incr...

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Detalles Bibliográficos
Autores: Fernandes, Regiane Victória de Barros, Borges, Soraia Vilela, Botrel, Diego Alvarenga, Oliveira, Cassiano Rodrigues
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2013
País:Brasil
Institución:Universidade Federal de Lavras (UFLA)
Repositorio:Repositório Institucional da UFLA
Idioma:inglés
OAI Identifier:oai:repositorio.ufla.br:1/4779
Acceso en línea:https://repositorio.ufla.br/handle/1/4779
http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12449/abstract
Access Level:acceso abierto
Palabra clave:Flavours
Microencapsulation
Spray drying
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spelling 2014-12-04T19:58:44Z2014-12-04T19:58:44Z2013-11-06FERNANDES, R. V. B. et al. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers. International Journal of Food Science & Technology, [S. l.], v. 49, n. 6, p. 1522-1529, Jan./Feb. 2014.https://repositorio.ufla.br/handle/1/4779http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12449/abstractThe objective of this study was to evaluate the influence of whey protein isolate (WPI) and inulin blends on the properties of rosemary essential oil microencapsulated by spray drying. The following ratios (w/w) of WPI to inulin were evaluated: 1:1, 1:3 and 3:1. Increasing the WPI concentration increased the particle in- stantanisation times and decreased the moisture content. The samples did not differ significantly (P > 0.05) in hygroscopicity and porosity. The microcapsules produced at higher inulin concentration showed the highest bulk density and tapped density and were significantly different from other treatments. WPI/inulin blends of 1:1 and 3:1 proved to be effective carriers to entrap rosemary essential oil. The encapsulated oil composition in particles proved to be quite similar to pure oil, and no interaction between wall matrix and encapsulated oil was demonstrated. The analysis of particle size distribution revealed that the particle size varied from 11.5 to 11.9 lm and that all samples had an amorphous structure.Swiss Society of Food Science and Technology (SGLWT/SOSSTA)International Journal of Food Science & Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAFlavoursMicroencapsulationSpray dryingPhysical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriersinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccessengFernandes, Regiane Victória de BarrosBorges, Soraia VilelaBotrel, Diego AlvarengaOliveira, Cassiano RodriguesLICENSElicense.txtlicense.txttext/plain; charset=utf-8953https://repositorio.ufla.br/bitstreams/26ee49c7-7e3d-46e1-981b-151b29353d97/download760884c1e72224de569e74f79eb87ce3MD51falseAnonymousREAD1/47792025-07-17 11:03:33.643metadata.onlyoai:repositorio.ufla.br:1/4779https://repositorio.ufla.brRepositório InstitucionalPUBhttps://repositorio.ufla.br/server/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2025-07-17T14:03:33Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)falseREVDTEFSQcOHw4NPIERFIERJU1RSSUJVScOHw4NPIE7Dg08tRVhDTFVTSVZBCk8gcmVmZXJpZG8gYXV0b3I6CmEpIERlY2xhcmEgcXVlIG8gZG9jdW1lbnRvIGVudHJlZ3VlIMOpIHNldSB0cmFiYWxobyBvcmlnaW5hbCwgZSBxdWUKZGV0w6ltIG8gZGlyZWl0byBkZSBjb25jZWRlciBvcyBkaXJlaXRvcyBjb250aWRvcyBuZXN0YSBsaWNlbsOnYS4KRGVjbGFyYSB0YW1iw6ltIHF1ZSBhIGVudHJlZ2EgZG8gZG9jdW1lbnRvIG7Do28gaW5mcmluZ2UsIHRhbnRvIHF1YW50bwpsaGUgw6kgcG9zc8OtdmVsIHNhYmVyLCBvcyBkaXJlaXRvcyBkZSBxdWFscXVlciBvdXRyYSBwZXNzb2Egb3UKZW50aWRhZGUuCmIpIFNlIG8gZG9jdW1lbnRvIGVudHJlZ3VlIGNvbnTDqW0gbWF0ZXJpYWwgZG8gcXVhbCBuw6NvIGRldMOpbSBvcwpkaXJlaXRvcyBkZSBhdXRvciwgZGVjbGFyYSBxdWUgb2J0ZXZlIGF1dG9yaXphw6fDo28gZG8gZGV0ZW50b3IgZG9zCmRpcmVpdG9zIGRlIGF1dG9yIHBhcmEgY29uY2VkZXIgw6AgVW5pdmVyc2lkYWRlIEZlZGVyYWwgZGUgTGF2cmFzIG9zCmRpcmVpdG9zIHJlcXVlcmlkb3MgcG9yIGVzdGEgbGljZW7Dp2EsIGUgcXVlIGVzc2UgbWF0ZXJpYWwgY3Vqb3MKZGlyZWl0b3Mgc8OjbyBkZSB0ZXJjZWlyb3MgZXN0w6EgY2xhcmFtZW50ZSBpZGVudGlmaWNhZG8gZSByZWNvbmhlY2lkbwpubyB0ZXh0byBvdSBjb250ZcO6ZG8gZG8gZG9jdW1lbnRvIGVudHJlZ3VlLiBTZSBvIGRvY3VtZW50byBlbnRyZWd1ZSDDqQpiYXNlYWRvIGVtIHRyYWJhbGhvIGZpbmFuY2lhZG8gb3UgYXBvaWFkbyBwb3Igb3V0cmEgaW5zdGl0dWnDp8OjbyBxdWUKbsOjbyBhIFVuaXZlcnNpZGFkZSBGZWRlcmFsIGRlIExhdnJhcywgZGVjbGFyYSBxdWUgY3VtcHJpdSBxdWFpc3F1ZXIKb2JyaWdhw6fDtWVzIGV4aWdpZGFzIHBlbG8gcmVzcGVjdGl2byBjb250cmF0byBvdSBhY29yZG8uCgo=
dc.title.pt_BR.fl_str_mv Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
title Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
spellingShingle Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
Fernandes, Regiane Victória de Barros
Flavours
Microencapsulation
Spray drying
title_short Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
title_full Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
title_fullStr Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
title_full_unstemmed Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
title_sort Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers
dc.creator.none.fl_str_mv Fernandes, Regiane Victória de Barros
Borges, Soraia Vilela
Botrel, Diego Alvarenga
Oliveira, Cassiano Rodrigues
author Fernandes, Regiane Victória de Barros
author_facet Fernandes, Regiane Victória de Barros
Borges, Soraia Vilela
Botrel, Diego Alvarenga
Oliveira, Cassiano Rodrigues
author_role author
author2 Borges, Soraia Vilela
Botrel, Diego Alvarenga
Oliveira, Cassiano Rodrigues
author2_role author
author
author
dc.subject.por.fl_str_mv Flavours
Microencapsulation
Spray drying
topic Flavours
Microencapsulation
Spray drying
description The objective of this study was to evaluate the influence of whey protein isolate (WPI) and inulin blends on the properties of rosemary essential oil microencapsulated by spray drying. The following ratios (w/w) of WPI to inulin were evaluated: 1:1, 1:3 and 3:1. Increasing the WPI concentration increased the particle in- stantanisation times and decreased the moisture content. The samples did not differ significantly (P > 0.05) in hygroscopicity and porosity. The microcapsules produced at higher inulin concentration showed the highest bulk density and tapped density and were significantly different from other treatments. WPI/inulin blends of 1:1 and 3:1 proved to be effective carriers to entrap rosemary essential oil. The encapsulated oil composition in particles proved to be quite similar to pure oil, and no interaction between wall matrix and encapsulated oil was demonstrated. The analysis of particle size distribution revealed that the particle size varied from 11.5 to 11.9 lm and that all samples had an amorphous structure.
publishDate 2013
dc.date.issued.fl_str_mv 2013-11-06
dc.date.accessioned.fl_str_mv 2014-12-04T19:58:44Z
dc.date.available.fl_str_mv 2014-12-04T19:58:44Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.citation.fl_str_mv FERNANDES, R. V. B. et al. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers. International Journal of Food Science & Technology, [S. l.], v. 49, n. 6, p. 1522-1529, Jan./Feb. 2014.
dc.identifier.uri.fl_str_mv https://repositorio.ufla.br/handle/1/4779
http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12449/abstract
identifier_str_mv FERNANDES, R. V. B. et al. Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein-inulin blends as carriers. International Journal of Food Science & Technology, [S. l.], v. 49, n. 6, p. 1522-1529, Jan./Feb. 2014.
url https://repositorio.ufla.br/handle/1/4779
http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12449/abstract
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Swiss Society of Food Science and Technology (SGLWT/SOSSTA)
publisher.none.fl_str_mv Swiss Society of Food Science and Technology (SGLWT/SOSSTA)
dc.source.pt_BR.fl_str_mv International Journal of Food Science & Technology
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
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bitstream.checksumAlgorithm.fl_str_mv MD5
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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score 15.300719

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