Effect of drying and interfacial membrane composition on the antimicrobial activity of emulsified citral.

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ID: 1890
2019
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Abstract
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.
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wang2019effectfood Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Wang, Jian;Oussama Khelissa, Simon;Chihib, Nour-Eddine;Dumas, Emilie;Gharsallaoui, Adem;
Journal Food chemistry
Year 2019
DOI
S0308-8146(19)31182-3
URL
Keywords Keywords not found

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