Microencapsulation of juniper berry essential oil (Juniperus communis L.) by spray drying: microcapsule characterization and release kinetics of the oil. (April 2022)

• Record Type: Journal Article
• Authors: Bajac, Jelena; Nikolovski, Branislava; Lončarević, Ivana; Petrović, Jovana; Bajac, Branimir; Đurović, Saša; Petrović, Lidija
• Is Part Of: Food hydrocolloids. Volume 125(2022)
• Publication Date: 2022-04
• Subjects: Microencapsulation -- Juniper berry essential oil -- Spray-drying -- Release modeling; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2021.107430
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Microencapsulation of juniper berry essential oil (JBEO) has been used for protection of essential oil volatiles, giving the possibility of their implementation as a food flavouring agent and preservative. The objective of this study was to encapsulate JBEO by spray drying and to evaluate the influence of different wall materials [gum arabic (GA), maltodextrin (MD), sodium alginate (ALG) and whey protein concentrate (WPC)] on microcapsule properties. Oil retention efficiency, encapsulation efficiency, moisture content, hygroscopicity, dissolution time, solubility, density properties, flowability, porosity, particle size, thermal behaviour and release properties were analysed. Best results were obtained when JBEO was encapsulated using GA/MD (1:1) as a carrier producing microcapsule with the highest encapsulation efficiency (70.07%) and the best results in density properties, porosity, dissolution time and thermal properties. GA as a carrier formed the microcapsules with the highest oil retention efficiency (84.67%), but due to the high surface oil content had reduced encapsulation efficiency. WPC may be preferable for moisture and hygroscopicity decreasing. The GA/MD formulation had achieved the complete and prolonged release of the JBEO from microcapsules in oily food system. The release profiles were fitted with different mathematical models. Graphical abstract: Image 1 Highlights: The juniper berry essential oil (JBEO) was efficiently encapsulated by spray drying. The JBEO microcapsules with different wall materials were prepared. GA/MD microcapsules had the highest encapsulation efficiency and oil retention. Juniper berry essential oil release in oily food matrix was gradually and complete. Kinetic models were applied to describe the release of essential oil.