title: Cashew gum and inulin: New alternative for ginger essential oil microencapsulation.
abstract: This study aimed to evaluate the effect of partial replacement of cashew gum by inulin used as wall materials, on the characteristics of ginger essential oil microencapsulated by spray drying with ultrasound assisted emulsions. The characterization of particles was evaluated as encapsulation efficiency and particle size. In addition, the properties of the microcapsules were studied through FTIR analysis, adsorption isotherms, thermal gravimetric analysis, X-ray and scanning electron microscopy. It was found that the solubility of the treatments was affected by the composition of the wall material and reached higher values (89.80%) when higher inulin concentrations were applied. The encapsulation efficiency (15.8%) was lower at the highest inulin concentration. The particles presented amorphous characteristics and treatment with cashew gum as encapsulant exhibited the highest water absorption at high water activity. The cashew gum and inulin matrix (3:1(w/w) ratio) showed the best characteristics regarding the encapsulation efficiency and morphology, showing no cracks in the structure.
authors: Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil. Electronic address: regiane.botrel@dqi.ufla.br.
authors: Regiane Victória de Barros
authors: RVB
authors: Fernandes
authors: Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
authors: Diego Alvarenga
authors: DA
authors: Botrel
authors: LASEFI/DEA/FEA (School of Food Engineering), UNICAMP (University of Campinas), Brazil.
authors: Eric Keven
authors: EK
authors: Silva
authors: Food Science Department, Federal University of Lavras, 37200-000, Lavras, MG, Brazil.
authors: Soraia Vilela
authors: SV
authors: Borges
authors: Institute of Exact Sciences, Campus de Rio Paranaíba, Federal University of Viçosa, 38810-000, Rio Paranaíba, MG, Brazil.
authors: Cassiano Rodrigues de
authors: CR
authors: Oliveira
authors: Chemistry Department, Federal University of Minas Gerais, 31270-901 Belo Horizonte, MG, Brazil.
authors: Maria Irene
authors: MI
authors: Yoshida
authors: Organic and Inorganic Chemistry Department, Federal University of Ceará, 60455-760 Fortaleza, CE, Brazil.
authors: Judith Pessoa de Andrade
authors: JPA
authors: Feitosa
authors: Organic and Inorganic Chemistry Department, Federal University of Ceará, 60455-760 Fortaleza, CE, Brazil.
authors: Regina Célia Monteiro
authors: RCM
authors: de Paula
mesh_terms: D031021:Anacardium / Q000737:chemistry*; D002214:Capsules / Q000737:chemistry; D003890:Desiccation; D004339:Drug Compounding / Q000379:methods; D004655:Emulsions / Q000737:chemistry; D020939:Zingiber officinale / Q000737:chemistry*; D007444:Inulin / Q000737:chemistry*; D009822:Oils, Volatile / Q000008:administration & dosage* / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry*; D012995:Solubility
chemical_list: D002214:Capsules; D004655:Emulsions; D009822:Oils, Volatile; D053149:Plant Gums; D007444:Inulin
keywords: Carbohydrates; Encapsulation efficiency; Essential oil; Spray drying; Zingiber officinale