Prebiotic Carbohydrates: Effect on Reconstitution, Storage, Release, and Antioxidant Properties of Lime Essential Oil Microparticles
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- 作者：Pedro Henrique Campelo-Felix ; Hugo Júnior Barbosa Souza ; Jayne de Abreu Figueiredo ; Regiane Victória de Barros FernandesDiego Alvarenga Botrel ; Cassiano Rodrigues de Oliveira ; Maria Irene Yoshida ; Soraia Vilela Borges
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2017
- 出版时间：January 18, 2017
- 年：2017
- 卷：65
- 期：2
- 页码：445-453
- 全文大小：472K
- ISSN：1520-5118
文摘
The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides. The size of the oligofructose chains favored the adsorption of water. Prebiotic biopolymers reduced thermal and chemical stability of the encapsulated oil. Microparticles produced with WPI showed a higher bioactive compound release rate, mainly due to its structural properties, that enabled rapid diffusion of oil through the pores. The use of prebiotic biopolymers can be a good option to add value to encapsulated products, thus promoting health benefits.