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Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze‐drying
2020; Wiley; Volume: 44; Issue: 12 Linguagem: Inglês
10.1111/jfpp.14947
ISSN1745-4549
AutoresThais Cristina Benatti Gallo, Marília Gonçalves Cattelan, Izabela Dutra Alvim, Vânia Regina Nicoletti,
Tópico(s)Bee Products Chemical Analysis
ResumoJournal of Food Processing and PreservationVolume 44, Issue 12 e14947 ORIGINAL ARTICLE Oregano essential oil encapsulated in alginate beads: Release kinetics as affected by electrostatic interaction with whey proteins and freeze-drying Thais Cristina Benatti Gallo, Corresponding Author Thais Cristina Benatti Gallo thacbenatti@gmail.com orcid.org/0000-0002-8380-1326 Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto, Brazil Correspondence Thais Cristina Benatti Gallo, Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto 15054-000, Brazil. Email: thacbenatti@gmail.comSearch for more papers by this authorMarília Gonçalves Cattelan, Marília Gonçalves Cattelan União das Faculdades dos Grandes Lagos (UNILAGO), São José do Rio Preto, BrazilSearch for more papers by this authorIzabela Dutra Alvim, Izabela Dutra Alvim Cereal and Chocolate Technology Center, Institute of Food Technology (ITAL), Campinas, BrazilSearch for more papers by this authorVânia Regina Nicoletti, Vânia Regina Nicoletti orcid.org/0000-0002-2553-4629 Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto, BrazilSearch for more papers by this author Thais Cristina Benatti Gallo, Corresponding Author Thais Cristina Benatti Gallo thacbenatti@gmail.com orcid.org/0000-0002-8380-1326 Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto, Brazil Correspondence Thais Cristina Benatti Gallo, Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto 15054-000, Brazil. Email: thacbenatti@gmail.comSearch for more papers by this authorMarília Gonçalves Cattelan, Marília Gonçalves Cattelan União das Faculdades dos Grandes Lagos (UNILAGO), São José do Rio Preto, BrazilSearch for more papers by this authorIzabela Dutra Alvim, Izabela Dutra Alvim Cereal and Chocolate Technology Center, Institute of Food Technology (ITAL), Campinas, BrazilSearch for more papers by this authorVânia Regina Nicoletti, Vânia Regina Nicoletti orcid.org/0000-0002-2553-4629 Department of Food Engineering and Technology, Institute of Biosciences, Humanities and Exact Sciences, São Paulo State University (UNESP), Campus São José do Rio Preto, São José do Rio Preto, BrazilSearch for more papers by this author First published: 18 October 2020 https://doi.org/10.1111/jfpp.14947Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Abstract Considering the antimicrobial effect of oregano essential oil, this work aimed to investigate the influence of its encapsulation in alginate beads, subjected or not to electrostatic interaction with whey proteins, wet or freeze dried, in the oil release kinetics in liquid medium simulating a meat marinating solution. Alginate beads presented loading and retention capacity between 64.19%–78.64% and 57.58%–73.26%, respectively. Freeze-drying resulted in shrunk and irregular shaped particles, with higher polydispersity in size distribution, increasing release rates. Swelling studies revealed that freeze-dried beads rapidly attained similar particle sizes of wet beads. Electrostatic interaction with proteins caused a slight reduction in porosity of freeze-dried beads and a slowdown effect on the release kinetics. The power law model showed good fittings to experimental release profiles and the model exponent values in the range of 0.29 to 0.33 indicated that oil release occurred mainly by Fickian diffusion. Practical applications This study shows the influence of coating and freeze-drying processes in the release kinetics of encapsulated oregano essential oil. The alginate beads present high amounts of oregano essential oil and, therefore, can be used as a natural antimicrobial. It is important to know the influence of these processes on alginate beads with encapsulated oregano essential oil, because these factors affect its release profile, reducing or extending its effect. Knowing the behavior of these beads in liquid medium simulating a meat marinating solution after these processes is very important in order to ensure a longer release kinetic, thus improving the effect of oregano essential oil, especially during its release, and enabling its use in food industry. Citing Literature Volume44, Issue12December 2020e14947 RelatedInformation
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