Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Extraction and Characterization of EO
2.3. Whey Protein Modification
2.4. Emulsion Preparation and Characterization
2.5. Spray-Drying Microencapsulation
2.6. Droplet and Particle Size and Zeta Potential
2.7. Encapsulation Efficiency of Emulsions and Spray-Dried Microparticles
2.8. Density, Flowability, and Cohesiveness of Obtained Powders
2.9. Solubility, Hygroscopicity, and Wettability
2.10. Field Emission Scanning Electron Microscopy (FE-SEM)
2.11. Color Analysis
2.12. Fourier Transform-Infrared Spectroscopy (FT-IR)
2.13. Thermal Properties
2.14. Antioxidant Properties
2.15. In-Vitro Release Behavior
2.16. Statistical Analyses
3. Results and Discussion
3.1. Characterization of Essential Oil from Chavir
3.2. Physical Characteristics of Emulsions Containing EO
3.3. Physical Characterization of Spray-Dried Microparticles
3.4. Morphological Properties Using FE-SEM Observations
3.5. Color Analysis of Spray-Dried Powders
3.6. Analysis of Chemical Structure of Spray-Dried Microparticles by FTIR
3.7. Thermal Characteristics of Spray-Dried Powders
3.8. Total Phenolic Content and Antioxidant Properties
3.9. Release Study of EO from Spray-Dried Microparticles
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Sample Code | Wall Materials | EO:WM Ratio |
---|---|---|
MD2 | Maltodextrin | 1:2 |
MD3 | Maltodextrin | 1:3 |
WPC2 | Whey protein concentrate | 1:2 |
WPC3 | Whey protein concentrate | 1:3 |
HWPC2 | Hydrolyzed WPC | 1:2 |
HWPC3 | Hydrolyzed WPC | 1:3 |
UWPC2 | Ultrasound-treated WPC | 1:2 |
UWPC3 | Ultrasound-treated WPC | 1:3 |
MD-WPC2 | Maltodextrin + WPC | 1:2 |
MD-WPC3 | Maltodextrin + WPC | 1:3 |
MD-HWPC2 | Maltodextrin + hydrolyzed WPC | 1:2 |
MD-HWPC3 | Maltodextrin + hydrolyzed WPC | 1:3 |
MD-UWPC2 | Maltodextrin + ultrasound-treated WPC | 1:2 |
MD-UWPC3 | Maltodextrin + ultrasound-treated WPC | 1:3 |
Component | Retention Time | Percentage |
---|---|---|
α-Pinene | 3.95 | 14.51 |
Camphene | 4.43 | 3.66 |
β-Pinene | 5.02 | 3.27 |
β-Myrcene | 5.41 | 3.96 |
δ-3-Carene | 5.75 | 1.31 |
D-Limonene | 6.38 | 3.41 |
cis-β-Ocimene | 6.98 | 23.25 |
γ-Terpinene | 7.30 | 4.17 |
Linalool | 8.53 | 2.27 |
allo-Ocimene | 8.97 | 2.13 |
cis-Verbenol | 9.95 | 1.85 |
trans-Verbenol | 10.29 | 5.32 |
Borneol | 10.79 | 1.10 |
α-Terpineol | 10.80 | 0.79 |
α-Phellandren-8-ol | 11.10 | 1.19 |
Bornyl acetate | 13.20 | 11.25 |
α-Muurolene | 17.15 | 2.47 |
Methyl eugenol | 17.47 | 0.89 |
Cadinol | 18.10 | 0.45 |
β-Caryophyllene | 22.35 | 0.58 |
Spathulenol | 20.33 | 1.76 |
Total | 89.59 |
Sample Code | Droplet Size (nm) | PDI * | Zeta Potential (mV) | CI (%) ** | EE (%) *** |
---|---|---|---|---|---|
MD2 | 294.2 | 0.512 | −11.6 | 87 | 12.2 |
MD3 | 213.0 | 0.630 | −20.9 | 64 | 15.8 |
WPC2 | 338.2 | 0.475 | −30.6 | nd | 89.6 |
WPC3 | 252.7 | 0.282 | −21.5 | nd | 60.5 |
HWPC2 | 289.4 | 0.368 | −17.7 | nd | 90.1 |
HWPC3 | 242.7 | 0.345 | −21.6 | nd | 78.7 |
UWPC2 | 583.4 | 0.572 | −36.1 | nd | 90.0 |
UWPC3 | 203.2 | 0.238 | −23.6 | nd | 76.3 |
MD-WPC2 | 848.8 | 0.601 | −18.0 | nd | 91.6 |
MD-WPC3 | 253.4 | 0.365 | −25.1 | nd | 91.3 |
MD-HWPC2 | 1185.0 | 0.374 | −25.2 | nd | 93.5 |
MD-HWPC3 | 251.2 | 0.271 | −27.4 | nd | 93.0 |
MD-UWPC2 | 655.4 | 0.518 | −38.3 | nd | 92.4 |
MD-UWPC3 | 230.3 | 0.268 | −29.2 | nd | 90.2 |
Sample Code * | Yield (%) | Mean Particle Size (µm) | PDI | Zeta Potential (mV) | EE (%) |
---|---|---|---|---|---|
MD | 75.1 ± 2.5 b | 19.52 ± 4.50 b | 0.60 ± 0.05 ab | −25.7 ± 0.45 c | 78.9 ± 1.1 c |
WPC | 79.0 ± 1.7 a | 24.61 ± 3.19 b | 0.65 ± 0.08 a | −24.9 ± 0.13 c | 80.0 ± 1.5 c |
HWPC | 64.1 ± 2.8 c | 6.23 ± 0.55 e | 0.55 ± 0.05 b | −18.5 ± 0.12 e | 58.2 ± 1.6 e |
UWPC | 79.2 ± 1.1 b | 10.95 ± 0.51 d | 0.33 ± 0.06 c | −26.3 ± 0.18 b | 85.3 ± 1.9 b |
MD-WPC | 82.3 ± 2.1 a | 30.21 ± 4.52 a | 0.65 ± 0.03 a | −25.5 ± 0.12 c | 80.2 ± 0.8 c |
MD-HWPC | 67.0 ± 1.2 c | 7.24 ± 0.85 e | 0.53 ± 0.05 b | −20.3 ± 0.21 d | 61.3 ± 1.0 d |
MD-UWPC | 85.0 ± 2.7 a | 12.92 ± 0.81 c | 0.31 ± 0.07 c | −29.1 ± 0.37 a | 89.0 ± 1.2 a |
Bulk density (g/mL) | Tapped density (g/mL) | Angle of repose (°) | Hausner ratio | Carr index | |
MD | 0.55 ± 0.01 a | 0.65 ± 0.02 a | 31.3 ± 0.7 c | 1.15 ± 0.07 a | 0.13 ± 0.05 a |
WPC | 0.48 ± 0.02 b | 0.58 ± 0.02 b | 33.3 ± 0.5 b | 1.19 ± 0.08 a | 0.14 ± 0.06 a |
HWPC | 0.44 ± 0.01 c | 0.50 ± 0.01 c | 35.0 ± 0.4 a | 1.19 ± 0.05 a | 0.17 ± 0.07 a |
UWPC | 0.42 ± 0.02 c | 0.51 ± 0.02 c | 36.7 ± 0.3 a | 1.21 ± 0.04 a | 0.17 ± 0.08 a |
MD-WPC | 0.58 ± 0.02 a | 0.62 ± 0.01 a | 30.8 ± 1.4 c | 1.14 ± 0.02 a | 0.12 ± 0.04 a |
MD-HWPC | 0.55 ± 0.03 a | 0.59 ± 0.02 a | 31.3 ± 0.5 c | 1.27 ± 0.10 a | 0.21 ± 0.05 a |
MD-UWPC | 0.53 ± 0.02 a | 0.63 ± 0.02 a | 31.7 ± 0.7 c | 1.18 ± 0.03 a | 0.15 ± 0.07 a |
Moisture content (%) | aw | Solubility (%) | Hygroscopicity (%) | ||
MD | 3.11 ± 0.11 a | 0.33 ± 0.03 a | 74.90 ± 3.51 c | 9.15 ± 0.31 d | |
WPC | 2.86 ± 0.05 a | 0.34 ± 0.01 a | 75.79 ± 2.19 c | 9.17 ± 0.40 d | |
HWPC | 3.42 ± 0.05 a | 0.31 ± 0.02 a | 78.70 ± 1.92 c | 10.21 ± 0.24 c | |
UWPC | 3.07 ± 0.08 a | 0.36 ± 0.02 a | 75.54 ± 2.23 c | 9.66 ± 0.42 d | |
MD-WPC | 3.23 ± 0.06 a | 0.33 ± 0.01 a | 81.34 ± 1.58 b | 10.78 ± 0.72 b | |
MD-HWPC | 3.04 ± 0.10 a | 0.35 ± 0.01 a | 86.35 ± 0.81 a | 12.36 ± 0.16 a | |
MD-UWPC | 3.13 ± 0.05 a | 0.32 ± 0.01 a | 79.71 ± 0.82 b | 11.94 ± 0.36 b |
Samples | Δ1 | Δ2 | Δ3 | Weight Residue after Thermal Analysis (%) | |||
---|---|---|---|---|---|---|---|
Td1, onset (°C) | ΔW1 (%) | Td2, onset (°C) | ΔW2 (%) | Td3, onset (°C) | ΔW3 (%) | ||
Neat EO | 55–100 | 95.0 | - | - | - | - | 5.0 |
MD–WPC | 55–100 | 2.1 | 250 | 10.5 | 400 | 7.5 | 81.0 |
MD–UWPC | 55–100 | 17.0 | 249 | 24.0 | 400 | 15.0 | 44.0 |
MD–HWPC | 55–100 | 20.0 | 182 | 33.0 | - | - | 47.0 |
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Beigmohammadi, N.; Peighambardoust, S.H.; Mohammad Amini, A.; Alirezalu, K. Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin. Foods 2024, 13, 1407. https://doi.org/10.3390/foods13091407
Beigmohammadi N, Peighambardoust SH, Mohammad Amini A, Alirezalu K. Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin. Foods. 2024; 13(9):1407. https://doi.org/10.3390/foods13091407
Chicago/Turabian StyleBeigmohammadi, Nasrin, Seyed Hadi Peighambardoust, Asad Mohammad Amini, and Kazem Alirezalu. 2024. "Enhancing Encapsulation Efficiency of Chavir Essential Oil via Enzymatic Hydrolysis and Ultrasonication of Whey Protein Concentrate–Maltodextrin" Foods 13, no. 9: 1407. https://doi.org/10.3390/foods13091407