Abstract

The aim of this study was to evaluate the physical, physicochemical, rheological, and morphological properties and antioxidant capacity of thyme essential oil encapsulated by spray drying; as well as to verify the effects of the partial replacement of whey protein isolate by maltodextrin and chitosan. The presence of maltodextrin decreased viscosity of the emulsion; decreased moisture, density, and mean volume diameter, and maintained the oil retention percentage and solubility of the microparticles. All treatments showed low hygroscopicity, being chitosan considered an alternative to reduce this parameter. Phenolic monoterpene thymol was characterized as the major constituent in all samples. The carrier agents were efficient in maintaining antioxidant activity when compared to pure thyme essential oil. In general, they showed spherical shapes and smooth surfaces with slight roughness. The mixture of maltodextrin and chitosan, in partial replacement of whey protein isolate, represents a promising opportunity in obtaining thyme essential oil microparticles by spray drying process.

摘要

这项研究的目的是评估通过喷雾干燥封装的百里香精油的物理，理化，流变和形态特性以及抗氧化能力。以及验证麦芽糖糊精和壳聚糖部分替代乳清蛋白分离物的效果。麦芽糊精的存在降低了乳液的粘度。降低了水分，密度和平均体积直径，并保持了微粒的保油率和溶解度。所有处理均显示出低吸湿性，壳聚糖被认为是降低此参数的替代方法。酚单萜百里酚酚是所有样品中的主要成分。与纯百里香精油相比，载剂在保持抗氧化活性方面有效。一般来说，它们显示出球形和光滑的表面，并带有轻微的粗糙度。麦芽糖糊精和壳聚糖的混合物，部分替代了乳清蛋白分离物，代表了通过喷雾干燥法获得百里香精油微粒的有希望的机会。