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Título:
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Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in beta-cyclodextrin
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Autor/a:
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Ayala-Zavala, J. Fernando; Soto-Valdez, Herlinda; González-León, Alberto; Álvarez-Parrilla, Emilio; Martín Belloso, Olga; González-Aguilar, Gustavo A.
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Notas:
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Cinnamon leaf (CLO) and garlic oils (GO) are good antimicrobials, however, their volatility complicates their application as food preservatives. Hence, microencapsulation of CLO and GO with beta-cyclodextrin (beta-CD) was studied at 4:96, 8:92, 12:88, and 16:84 (oil:beta-CD) percent weight ratios. Microcapsule characterization included gas chromatography analysis, moisture sorption-desorption isotherms, infrared spectroscopy (IR), and antifungal activity against Alternaria alternata. Major oil constituents were eugenol for CLO and allyl disulfide for GO. The 16:84 ratio (CLO:beta-CD) showed the highest eugenol content; the allyl disulfide content was higher, but not significantly different (P > 0.05) for the 12:88 and 16:84 ratios. Microcapsules showed lower moisture sorption than beta-CD, although during water desorption there were no difference between them. Hydrogen bonds were detected between oil constituents and beta-CD by IR spectroscopy. CLO:beta-CD and GO:beta-CD microcapsules displayed good antifungal activity against Alternaria alternata. Therefore, CLO and GO microcapsules can have important applications in the food industry as stable natural antimicrobial compound systems |
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Materia(s):
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-Olis vegetals
-Microencapsulació
-Vegetable oils
-Microencapsulation |
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Derechos:
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(c) Springer, 2008
info:eu-repo/semantics/restrictedAccess |
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Tipo de documento:
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Artículo
Artículo - Versión publicada |
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Editor:
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Springer
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Compartir:
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