University of Belgrade - Faculty of Agriculture
AgroSpace - Faculty of Agriculture Repository
    • English
    • Српски
    • Српски (Serbia)
  • English 
    • English
    • Serbian (Cyrillic)
    • Serbian (Latin)
  • Login
View Item 
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.

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

Thumbnail
2019
Characterization_of_peppermint_acc_2019.pdf (1.153Mb)
Authors
Yilmaztekin, Murat
Lević, Steva
Kalušević, Ana
Cam, Mustafa
Bugarski, Branko
Rakić, Vesna
Pavlović, Vladimir
Nedović, Viktor
Article (Accepted Version)
Metadata
Show full item record
Abstract
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.

Keywords:
Mentha piperita L / essential oil / encapsulation / ice cream / sensory evaluation
Source:
Journal of Microencapsulation, 2019, 36, 2, 109-119
Publisher:
  • Taylor & Francis Ltd, Abingdon
Funding / projects:
  • COST Action under the EU's Seventh Framework Programme for Research (FP7) [FA0907 BIOFLAVOUR]
  • Novel encapsulation and enzyme technologies for designing of new biocatalysts and biologically active compounds targeting enhancement of food quality, safety and competitiveness (RS-46010)
  • Develooment and utilization of novel and traditional technologies in production of competitive food products with added valued for national and global market - CREATING WEALTH FROM THE WEALTH OF SERBIA (RS-46001)
Note:
  • This is the peer-reviewed version of the article: Yilmaztekin, M.; Lević, S.; Kalušević, A.; Cam, M.; Bugarski, B.; Rakić, V.; Pavlović, V.; Nedović, V. Characterisation of Peppermint (Mentha Piperita L.) Essential Oil Encapsulates. Journal of Microencapsulation 2019, 36 (2), 109–119. https://doi.org/10.1080/02652048.2019.1607596

DOI: 10.1080/02652048.2019.1607596

ISSN: 0265-2048

PubMed: 30982381

WoS: 000471552400001

Scopus: 2-s2.0-85065215791
[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/5760
Collections
  • Radovi istraživača / Researchers’ publications
Institution/Community
Poljoprivredni fakultet

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB
 

 

All of DSpaceCommunitiesAuthorsTitlesSubjectsThis institutionAuthorsTitlesSubjects

Statistics

View Usage Statistics

DSpace software copyright © 2002-2015  DuraSpace
About the AgroSpace Repository | Send Feedback

re3dataOpenAIRERCUB