Academic Journal
Microencapsulation of Antimicrobial trans-Cinnamaldehyde: Effect of Emulsifier Type, pH, and Drying Technique
| العنوان: | Microencapsulation of Antimicrobial trans-Cinnamaldehyde: Effect of Emulsifier Type, pH, and Drying Technique |
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| المؤلفون: | Baghi, Fatemeh, Ghnimi, Sami, Dumas, Emilie, Gharsallaoui, Adem |
| المساهمون: | Laboratoire d'automatique, de génie des procédés et de génie pharmaceutique (LAGEPP), Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-École Supérieure de Chimie Physique Électronique de Lyon (CPE)-Centre National de la Recherche Scientifique (CNRS), ISARA, This research was funded by TERRA ISARA foundation (grant number E-F0601-00). |
| المصدر: | ISSN: 2076-3417. |
| بيانات النشر: | HAL CCSD Multidisciplinary digital publishing institute (MDPI) |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | microencapsulation, nanoemulsion, trans-cinnamaldehyde, spray-drying, freeze-drying, [SDV]Life Sciences [q-bio], [SDV.SP]Life Sciences [q-bio]/Pharmaceutical sciences, [SPI]Engineering Sciences [physics] |
| الوصف: | International audience ; Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were studied for their emulsifying and encapsulating capacities of an antimicrobial molecule, trans-cinnamaldehyde (TC), at two different pH values, three and seven, and after drying with two different techniques, spray-drying and freeze-drying. To characterize the obtained capsules, various physicochemical tests were conducted to examine particle size, encapsulation efficiency, thermal and moisture stability, and powder morphology. The spray-dried (SD) and freeze-dried (FD) powders had an average particle size of 8.35 µm and 144.49 µm, respectively. The SD powders showed similar encapsulation efficiency (EE) for soybean lecithin and pea protein isolate with an average value of 95.69%. On the other hand, the FD powders had lower EE compared to SD powders, with an average of 58.01% for lecithin-containing powders and 83.93% for pea-protein-containing powders. However, the water content of FD powders (2.83%) was lower than that of SD powders (4.72%). The powders prepared at pH 3 showed better thermal stability. Morphological analysis showed spherical particles for SD powders and irregular shapes for FD powders. Nanoemulsions as well as dried powders showed interesting antimicrobial activities against Escherichia coli and Listeria innocua, confirming their potential use as natural preservatives in foods. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| DOI: | 10.3390/app13106184 |
| الاتاحة: | https://hal.science/hal-04771369 https://hal.science/hal-04771369v1/document https://hal.science/hal-04771369v1/file/2023-4_Fatemeh%20Baghi.pdf https://doi.org/10.3390/app13106184 |
| Rights: | http://creativecommons.org/licenses/by/ ; info:eu-repo/semantics/OpenAccess |
| رقم الانضمام: | edsbas.DF81F1B7 |
| قاعدة البيانات: | BASE |
| DOI: | 10.3390/app13106184 |
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