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Encapsulation of Ginger Essential Oil Using Complex Coacervation Method: Coacervate Formation, Rheological Property, and Physicochemical Characterization
Food and Bioprocess Technology ( IF 5.3 ) Pub Date : 2020-06-26 , DOI: 10.1007/s11947-020-02480-3
Loleny Tavares , Caciano Pelayo Zapata Noreña

Ginger essential oil (GO) was encapsulated with whey protein isolate (WPI)/gum Arabic (GA) and GA/chitosan (CH) complex coacervates. Best complex coacervate yields (43 and 73%) were obtained when using mass ratios of 3:1 (w:w), for WPI/GA, and of 5:1 (w/w) for GA/CH, respectively, and both behaved as shear thinning fluids. Frequency sweep revealed that G″ predominated over G′ for the both complex coacervate at low frequency values, and a crossover between the viscoelastic moduli occurred at about 5 Hz for GA/CH and at 60 Hz for WPI/GA. The magnitude of the viscoelastic moduli was higher for GA/CH than for WPI/GA. The creep-recovery tests showed that the coacervates with GO resulted in higher compliance values and weaker internal network structures. The Burgers model equation and exponential decay function were adequate to adjust the experimental data and describe the coacervate creep and recovery behavior, respectively. The obtained coacervates were freeze-dried for 48 h and then characterized concerning entrapment efficiency, Fourier transform infrared (FTIR), scanning electron microscopy (SEM), thermogravimetric analysis (TGA), solubility, and hygroscopicity. FTIR analyses revealed that only physical interactions occurred between the functional groups of GO and of WPI/GA and GA/CH complexes. TGA showed that wall materials contributed to a significant increase in the GO thermal stability and also evidenced some non-encapsulated GO present on the surface of WPI/GO/GA powders. The entrapment efficiency was 55.31 and 81.98% using complex of GA/CH and WPI/GA, respectively, revealing GA/CH as a more efficient complex for the GO protection (p < 0.05).



中文翻译:

使用复杂凝聚法包封生姜精油:凝聚层的形成,流变性质和理化特性

生姜精油(GO)用乳清蛋白分离物(WPI)/阿拉伯胶(GA)和GA /壳聚糖(CH)复合凝聚层包封。当分别使用WPI / GA的质量比为3:1(w:w)和GA / CH的质量比为5:1(w / w)时,最佳复合凝聚层产率分别为43%和73%表现为剪切稀化流体。频率扫描显示,对于两个复合凝聚层,在低频值时,G''占主导地位,GA / CH的粘弹性模量大约在5 Hz,而WPI / GA的粘弹性模量在60 Hz。GA / CH的粘弹性模量比WPI / GA的高。蠕变恢复测试表明,与GO形成的凝聚层导致较高的柔量值和较弱的内部网络结构。Burgers模型方程式和指数衰减函数足以调整实验数据并分别描述凝聚层的蠕变和恢复行为。将获得的凝聚层冷冻干燥48小时,然后对包封效率,傅立叶变换红外(FTIR),扫描电子显微镜(SEM),热重分析(TGA),溶解度和吸湿性进行表征。FTIR分析表明,GO和WPI / GA和GA / CH复合物的官能团之间仅发生物理相互作用。TGA显示壁材料有助于GO热稳定性的显着提高,并且还证明了WPI / GO / GA粉末表面上存在一些未封装的GO。使用GA / CH和WPI / GA配合物的包封率分别为55.31和81.98%,p  <0.05)。

更新日期:2020-06-26
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