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首页> 外文期刊>Food research international >Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum - Chia mucilage mixtures
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Effect of chia mucilage addition on oxidation and release kinetics of lemon essential oil microencapsulated using mesquite gum - Chia mucilage mixtures

机译：嘉氏黏液的添加对豆科香胶-嘉黏液混合物微囊化柠檬精油氧化和释放动力学的影响。

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Lemon essential oil (LEO) emulsions were prepared using mesquite gum (MG) - chia mucilage (CM) mixtures (90-10 and 80-20 MG-CM weight ratios) and MG as control sample, LEO emulsions were thenspray dried for obtaining the respective microcapsules.LEO emulsions were analyzed by mean droplet size and apparent viscosity, while microcapsules were characterized through mean particle size, morphology, volatile oil retention (= 51.5%), encapsulation efficiency (= 96.9%), as well asoxidation and release kinetics of LEO. TheLEO oxidation kinetics showed that 90-10 and 80-20MG-CM microcapsules displayed maximum peroxide values of 91.6 and 90.5 meq hydroperoxides kg(-1) of oil, respectively, without significant differences between them (p .05).MG-CM microcapsules provided better protection to LEO against oxidation than those formed with MG; where the oxidation kinetics were well adjusted to zero-order (r(2) = 0.94).The LEO release kinetics from microcapsules were carried out at differentpH (2.5 and 6.5) and temperature (37 degrees C and 65 degrees C) and four mathematical models (zero-order, first-order, Higuchi and Peppas) were used to evaluate the experimental data; the release kinetics indicated that the 80-20 MG-CM microcapsules had a longer delay in LEO release rate, followed by 90-10 MG-CM and MG microcapsules, hence, CM addition in MG-CM microcapsules contributed to delay the LEO release rate. This work clearly demonstrates that use of a relatively small amount of CM mixed with MGimproves oxidative stability and delays the release rate of encapsulated LEO regarding MG micro-capsules, therefore, MG-CM mixtures are interesting additives systems suitable for being applied in food industry.
机译：柠檬香精油（LEO）乳液是使用豆科灌木胶（MG）-正大黏液（CM）混合物（MG-CM重量比为90-10和80-20）和MG作为对照样品制备的，然后将LEO乳液喷雾干燥以获得通过平均液滴大小和表观粘度分析LEO乳液，同时通过平均粒径，形态，挥发油保留（<= 51.5％），包封效率（> = 96.9％）以及氧化和释放来表征微胶囊。 LEO的动力学。 LEO氧化动力学表明，90-10和80-20MG-CM微胶囊分别显示出最大过氧化值为91.6和90.5 meq氢过氧化物kg（-1）油，两者之间无显着差异（p> .05）。与用MG形成的微囊相比，微囊可更好地保护LEO免受氧化。其中氧化动力学被很好地调整为零级（r（2）> = 0.94）.LEO从微囊的释放动力学在不同的pH（2.5和6.5）和温度（37摄氏度和65摄氏度）和四个温度下进行数学模型（零阶，一阶，Higuchi和Peppas）用于评估实验数据；释放动力学表明，80-20 MG-CM微胶囊的LEO释放速率具有更长的延迟，其次是90-10 MG-CM和MG微胶囊，因此，在MG-CM微胶囊中添加CM有助于延迟LEO释放速率。这项工作清楚地表明，使用相对少量的CM与MG混合可改善氧化稳定性并延缓MG微胶囊对LEO的封装，因此，MG-CM混合物是适用于食品工业的有趣添加剂体系。

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