Quick search
Go!

MICROENCAPSULATION OF CORIANDER OIL USING COMPLEX COACERVATION METHOD


CRISTIAN DIMA 1, ROMICă CREţU 2, PETRU ALEXE 1, ŞTEFAN DIMA 2*
1”Dunărea de Jos” University of Galati, Faculty of Food Science and Engineering, Domnească Street, 47, RO-800008, Galati, Romania
2”Dunărea de Jos” University of Galati, Faculty of Science and Environment, Domnească Street, 47, RO-800008, Galati, Romania
*Corresponding author: dimastefan@yahoo.com

Issue:

SCSCC6, Volume XIV, No. 3

Section:

Volume XIV, No. 3 (2013)

Abstract:

In the present study, the gelatin/gum Arabic/chitosan microcapsules encapsulating coriander oil were prepared by complex coacervation using glutaric aldehide and transglutaminase as hardening agents. The effects of wall materials, core/wall ratio, particle size, cross-linking agents, dispersing medium and temperature on the release of coacervate microcapsule were investigated. The antioxidative properties and antibacterial activity of free and microencapsulated coriander oil were examined. In the case of DPPH assay, the IC50 values of coriander oil free and coacervat microcapsule was comparables. Addition of chitosan in wall materials did not interfere with the antioxidant activity of coriander oil, but it improves the antibacterial activity of system. Coriander oil extraction by hydrodistillation revealed the influence of particle size on extraction yield. It increases with the decreasing of particle size resulting in maximum efficiency 0.836% for particles of 500 µm, 0.753% for those of 630 µm, and 0.704% for the size of 710 μm.

Keywords:

antibacterial activity, antioxidative properties, encapsulated bioactives, DPPH assay, flavor ingredient.

Code [ID]:

CSCC6201303V03S01A0003 [0004023]

Full paper:

Download pdf


Copyright (c) 1995-2007 University of Bacu