The effect of different commercial modified food starch carrier materials on the flavor retention of the essential oil (EO) of peppermint (Mentha piperita L.) during spray drying and storage was evaluated. The obtained results revealed that the emulsification and encapsulation efficiencies of peppermint EO were higher for all n-octenyl succinic anhydride (OSAN)-modified starches as compared to ...

Encapsulation of sensitive compounds in amorphous, glassy wall materials may protect them from environmental factors causing their loss during storage of food ingredients and foods. The stability of αtocopherol (2.5%, w/w, based on non-fat solids) in freeze-dried lactose-milk protein isolate-olive oil (3:1:2), lactose-soy protein isolate-olive oil (3:1:2), trehalose-milk protein isolate-olive o...

Microencapsulation of flavors is the technology of converting liquid flavor materials into easy-to-handle solids. It also provides protection against degradation reactions and prevents the loss of volatiles compounds. The capsule wall material along with the emulsion properties (i.e. viscosity and droplets size) and the drying process conditions are some of the responsible factors for the flavo...

Objective(s): The aim of the present study was to prepare, characterize, and evaluate solid lipid nanoparticles (SLNs) containing Zataria multiflora essential oil (ZEO). Materials and Methods: In this study, Z. multiflora essential oil-loaded solid lipid nanoparticles (ZE-SLNs) were prepared to improve its efficiency in controlling some fungal pathogens. SLNs containing Z. multiflora essential ...

we studied the antioxidant activities of the essential oils of zataria multiflora boiss. (zeo) and bunium persicum (boiss.) b. fedtsch (beo) in mixed form on linseed oil using (dpph•), ­(­abts•+), h2o2 scavenging, and reducing power assays. after calculation of ic50 for zeo and beo separately, interactions of the essential oils were investigated at the form of mixture and the results were given...

Present study describes microencapsulation of eugenol using gelatin-sodium alginate complex coacervation. The effects of core to coat ratio and drying method on properties of the eugenol microcapsules were investigated. The eugenol microcapsules were evaluated for surface characteristics, micromeritic properties, oil loading and encapsulation efficiency. Eugenol microcapsules possessed good flo...