Formation of essential oil containing microparticles comprising a hydrogenated vegetable oil matrix and characterisation thereof. (18th August 2018)

• Record Type: Journal Article
• Authors: Gottschalk, Pia; Brodesser, Benjamin; Poncelet, Denis; Jaeger, Henry; Rennhofer, Harald; Cole, Stephen
• Is Part Of: Journal of microencapsulation. Volume 35:Number 6(2018)
• Page Start: 513
• Page End: 521
• Publication Date: 2018-08-18
• Subjects: Essential oils -- microencapsulation -- spray-chilling -- hydrogenated vegetable fat -- melting behaviour -- crystallinity; Microencapsulation -- Periodicals; Controlled release technology -- Periodicals; 615.19
• DOI: 10.1080/02652048.2018.1515998
• Languages: English
• ISSNs: 0265-2048

Abstract

Abstract: Microparticles with different essential oil concentrations 0, 75, 150, 225 and 300 gkg −1, (g of essential oil per kg of microparticles), were produced by dispersing the essential oils within a hydrogenated vegetable fat matrix and forming spherical solid particles by spray-chilling. Size distribution, flowability, surface structure, essential oil recovery, melting properties and crystallinity of the microparticles were determined. With over 225 gkg −1 essential oil the microparticle surface became stickier, their flowability was reduced and the size distribution broadened. Gas chromatography showed that the essential oil recovery was always above 85% v/v. The surface structure of the microparticles was strongly affected by the essential oil concentration being smooth (225 gkg −1 ), comprising round-shaped dumps (300 gkg −1 ) or showing fat blooming (0, 75, 150 gkg −1 ). With essential oil, the formation of the β-polymorphic form of the triglycerides was supported leading to changes in the melting behaviour and the crystalline structure.