Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates

YILMAZTEKİN M., Levic S., Kalusevic A., ÇAM M., Bugarski B., Rakic V., ...Daha Fazla

JOURNAL OF MICROENCAPSULATION, cilt.36, sa.2, ss.109-119, 2019 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 2
  • Basım Tarihi: 2019
  • Doi Numarası: 10.1080/02652048.2019.1607596
  • Dergi Adı: JOURNAL OF MICROENCAPSULATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.109-119
  • Anahtar Kelimeler: Mentha piperita L, essential oil, encapsulation, ice cream, sensory evaluation, COMPLEX COACERVATION, SODIUM ALGINATE, MICROENCAPSULATION, GELATIN, FLAVOR, BEADS
  • İnönü Üniversitesi Adresli: Evet

Özet

Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.