Thermal properties and release of Lippia sidoides essential oil from gum arabic/maltodextrin microparticles


Autoria(s): FERNANDES, Luciana P.; OLIVEIRA, W. P.; SZTATISZ, J.; NOVAK, Cs.
Contribuinte(s)

UNIVERSIDADE DE SÃO PAULO

Data(s)

19/10/2012

19/10/2012

2008

Resumo

Microencapsulation of Lippia sidoides essential oil was carried out by spray drying. Blends of maltodextrin and gum arabic were used as carrier. Spray dried microparticles were characterized using conventional (thermogravimetry, evolved gas analysis) and combined (thermogravimetry-mass spectrometry analysis) thermal analysis techniques in order to evaluate the abilities of carriers with different compositions in retaining and in releasing the core vs. dynamic heating. Thermal analysis was useful to evaluate the physico-chemical interactions between the core and carriers and to determine the protective effect of the carriers on the evaporation of essential oil.

Colloides Naturales (Brazil)[DE 10]

CNPq[Mor Rex 1910]

Identificador

JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY, v.94, n.2, p.461-467, 2008

1388-6150

http://producao.usp.br/handle/BDPI/20071

10.1007/s10973-008-9170-4

http://dx.doi.org/10.1007/s10973-008-9170-4

Idioma(s)

eng

Publicador

SPRINGER

Relação

Journal of Thermal Analysis and Calorimetry

Direitos

restrictedAccess

Copyright SPRINGER

Palavras-Chave #essential oil #gum arabic #Lippia sidoides #maltodextrin #microparticle #spray drying #thermal analysis #FLAVOR ENCAPSULATION #MODIFIED STARCH #MICROENCAPSULATION #OLEORESIN #RETENTION #Chemistry, Analytical #Chemistry, Physical
Tipo

article

original article

publishedVersion