Encapsulation of eugenol by spray-drying using whey protein isolate or lecithin: Release kinetics, antioxidant and antimicrobial properties.
Food Chem
; 295: 588-598, 2019 Oct 15.
Article
en En
| MEDLINE
| ID: mdl-31174800
ABSTRACT
The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation efficiencies (EE) (95-98%) and antibacterial effect against E. coli and L. innocua due to their greater E load. Incorporation of OA or CH promoted lower EE, which negatively affected the antimicrobial and antioxidant activities of the powders. Furthermore, the addition of CH implied less thermal protection against the E losses. The eugenol release was not notably affected by pH or polarity of the food simulant, but the release rate significantly decreased when incorporating OA and CH. The E-LE formulations better retained the eugenol than E-WP powders when heated above 200⯰C, this being relevant for the powder inclusion in thermally treated products.
Palabras clave
Texto completo:
1
Bases de datos:
MEDLINE
Asunto principal:
Eugenol
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Desecación
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Lecitinas
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Proteína de Suero de Leche
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Antiinfecciosos
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Antioxidantes
Idioma:
En
Revista:
Food Chem
Año:
2019
Tipo del documento:
Article