Development of alginate microspheres containing thyme essential oil using ionic gelation
作者： Sergio Benavides , Pablo Cortés , Javier Parada , Wendy Franco
DOI: 10.1016/J.FOODCHEM.2016.02.104
关键词: Microsphere 、 Ionic bonding 、 Chromatography 、 Essential oil 、 Chemistry 、 Glucuronic acid 、 Antioxidant 、 Antimicrobial 、 Volatilisation 、 Alginate microspheres
摘要: Essential oils are a good antimicrobial and antioxidant agent alternative in human or animal feed. However, their direct use has several disadvantages such as volatilization oxidation. The development of essential oil microspheres may help to avoid these problems. objective the present research was microencapsulate thyme by generating emulsions with different dispersion degrees. were encapsulated calcium-alginate ionic gelation. evaluated regarding size, shape, encapsulation efficiency, loading capacity properties. results indicate that efficiency dependent on concentration degree dispersion. best conditions obtained at 2% v/v high (18,000rpm/5min), which achieved an 85%. Finally, showed significant effect, especially gram-positive bacteria.
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