Thermal properties and release of Lippia sidoides essential oil from gum arabic/maltodextrin microparticles
Contribuinte(s) |
UNIVERSIDADE DE SÃO PAULO |
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Data(s) |
19/10/2012
19/10/2012
2008
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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 |
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 |