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Effects of ultrasonication on the characteristics of emulsions and microparticles containing Indian clove essential oil

2018; Taylor & Francis; Volume: 37; Issue: 9 Linguagem: Inglês

10.1080/07373937.2018.1492611

1532-2300

Rhana Amanda Ribeiro Teodoro, Eloá Lourenço do Carmo, Soraia Vilela Borges, Diego Alvarenga Botrel, Gerson Reginaldo Marques, Pedro Henrique Campelo, Eric Keven Silva, Regiane Victória de Barros Fernandes,

Polysaccharides Composition and Applications

The effects of the emulsification method [either mechanical agitation or ultrasonication (US)] and proportion of gum arabic (GA)/maltodextrin (MD) on the characteristics of feed emulsions and microparticles containing Indian clove essential oil produced by spray drying were investigated. Emulsions produced using US were more stable with smaller droplets, lower polydispersity indexes, and higher viscosities. Increasing the proportion of GA resulted in an increased particle size. Powders produced by US exhibited a higher moisture content and hygroscopicity. The US improved oil retention, except for microparticles comprised GA. Powders with a higher proportion of MD exhibited smooth surfaces.