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The effect of wall formulation on storage stability and physicochemical properties of cinnamon essential oil microencapsulated by spray drying

Mostafa Shahidi Noghabi and Mohammad Molaveisi

Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

 

E-mail: m.shahidi@rifst.ac.ir

Received: 13 January 2020  Accepted: 24 April 2020

Abstract:

The aim of this study was to evaluate the effect of wall formulation on storage stability and physicochemical properties of cinnamon essential oil microencapsulated and also to suggest maltodextrin (MD) and inulin (IN) as the interested replacement for gum arabic (GA). The different physicochemical properties of microcapsules prepared by different ratios of GA, MD and IN were evaluated. Results indicated that the degradation of cinnamaldehyde microcapsules produced from MD/IN was much slower than the degradation of the other microcapsules. The complete replacement of GA by MD did not significantly affect the microencapsulation efficiency, while the upper amount of the glass transition temperature (Tg) was showed for the powders prepared via pure GA or GA/IN. Cinnamaldehyde, cinnamyl alcohol and eugenol were the major compounds obtained by gas chromatography in the microcapsules and pure oil. The particles had smoother surfaces when MD or IN was presented in walls. Larger particles were observed in the microcapsules prepared with GA.

Keywords: Microencapsulation; Cinnamaldehyde; Gum arabic; Maltodextrin; Inulin

Full paper is available at www.springerlink.com.

DOI: 10.1007/s11696-020-01171-9

 

Chemical Papers 74 (10) 3455–3465 (2020)

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