RELEASE PROFILE OF MINT (MENTHA SPICATA AND MENTHA PIPERITA) ESSENTIAL OIL MICROENCAPSULATED BY SPRAY DRYER

Abstract

Maltodextrin-gam arabic (62-38%)  combination and 100% gam arabic as wall materials were used for microencapsulation of mint (Mentha spicata and Mentha piperita) essantial oil. Mint (Mentha spicata and Mentha piperita) essential oil was microencapsulated by spray dryer. Reaction kinetics of these microcapsules were evaluated with accelerated storage. For this purpose, microcapsules were put in oven at 160, 180 and 200 °C and they were taken out at specific times to determine amounts of essential oils by Gas Chromatography- Flame Ionization Dedector (GC-FID). It was determined that release profile of mint (Mentha spicata and Mentha piperita) essential oil was appropriate to zero-order reaction. The activation energy, z and Q10 values of microcapsules were evaluted different each other. Additionally, it was observed that half-life and decimal reduction time (D) decreased when tempareture increased.

Keywords

• Mentha spicata,Mentha piperita,essential oils,microencapsulation,kinetic

PÜSKÜRTMELİ KURUCUTU İLE MİKROENKAPSÜLE EDİLMİŞ NANE (MENTHA PIPERITA VE MENTHA SPICATA) ESANSİYEL YAĞININ SALINIM PROFİLİ

Abstract

Bu çalışmada gam arabik-maltodekstrin (GA-MD) (%38-62) kombinasyonu ve %100 gam arabik (GA) nane (Mentha piperita ve Mentha spicata) esansiyel yağının mikroenkapsülasyonu için kaplama materyali olarak kullanılmıştır. 4 farklı nane (Mentha piperita ve Mentha spicata) esansiyel yağı püskürtmeli kurutucu ile toz haline getirilmiştir. Mikroenkapsüle haldeki örnekler fanlı etüvlerde 160, 180 ve 200 °C’de belirli aralıklarla örnekleme yapılarak hızlandırılmış depolamaya alınmıştır. Mikroenkapsüle örneklerde kalan yağ miktarı Gaz kromotografisi-Alev iyonizasyon dedektörü (GC-FID) ile belirlenerek örneklerin reaksiyon kinetikleri incelenmiştir. Nane (Mentha piperita ve Mentha spicata) esansiyel yağ salınımının 0. derece reaksiyon kinetiğine uygun olduğu belirlenmiştir. Ayrıca mikroenkapsüle edilmiş örneklerin aktivasyon enerjileri, z ve Q10 değerleri birbirinden farklı bulunmuş ve sıcaklık arttıkça örneklerin yarılanma süresi ve desimal azalma süresinin (D) azaldığı görülmüştür.

Keywords

• Mentha spicata,Mentha piperita,esansiyel yağ,mikroenkapsülasyon,kinetik

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