Microencapsulation of Peppermint (Mentha piperita and Mentha Spicata) Essential Oil by Spray-Dryer

Yıl 2017, Cilt: 21 Sayı: 1, 24 - 34, 25.03.2017

Bülent Başyiğit Mustafa Çam

https://doi.org/10.29050/harranziraat.303125

Öz

Microencapsulation possibilities of mint essential oils used commonly at different industries were investigated and optimized. Four parameters were evaluated in optimization that were yield, efficiency, essential oil trapping efficiency and Hausner ratio. Optimum points were found as combination of maltodextrin-gum arabic (62-38%) and 100% gam arabic to microencapsulate essential oils. It was found that efficiency, effectiveness, efficiency of essential fatty entrapment, Hausner ratio, Carr index, wettability (sec) changed by depending on wall material ratio and mint type. The results suggested that combination of maltodextrin-gum arabic can be alternative instead of using gum arabic alone.

Anahtar Kelimeler

Microencapsulation, Spray-dryer, Gum arabic, Maltodextrin, Essential oils

Püskürtmeli Kurutucu ile Nane (Mentha piperita ve Mentha spicata) Esansiyel Yağı Mikroenkapsülasyonu

Öz

Bu çalışmada yaygın kullanım
alanlarına sahip olan nane (Mentha
piperita ve Mentha spicata) esansiyel
yağlarının mikroenkapsülasyon olanakları araştırılmış ve mikroenkapsülasyon
için gerekli olan kaplama materyallerinin oranını belirlemede optimizasyon
işlemi gerçekleştirilmiştir. Mentha
spicata esansiyel yağı deneme tasarımı için 4 adet cevap (verim, etkinlik,
esansiyel yağ hapsetme etkinliği ve Hausner oranı) sistemin optimize edilmesinde
kullanılmıştır. Optimizasyon işlemi sonuçlarına göre maltodekstrin-arap zamkı
kombinasyonunun (%62-38) ve %100 arap zamkı kullanımının nane (Mentha piperita ve Mentha spicata)  esansiyel
yağları mikroenkapsüle etmek için optimum noktalar olduğu belirlenmiştir. Yapılan
analizler sonucunda duvar materyalinin oranına ve esansiyel yağın elde edildiği
nanenin türüne göre verim, etkinlik, esansiyel yağ hapsetme etkinliği, Hausner
oranı, Carr indeks,  ıslanabilirlik (sn)
ve su aktivitesi değerlerinin değişkenlik gösterdiği görülmüştür. Bu verilerin
ışığı altında maliyeti günden güne artan arap zamkı kaplama maddesinin
kullanımını azaltıcı olarak maltodekstrin-arap zamkı kombinasyonları için
optimum noktalar belirlenmiştir.

Anahtar Kelimeler

Mikroenkapsülasyon, Püskürtmeli kurutucu, Arap zamkı, Maltodekstrin, Esansiyel yağ

Kaynakça

• Aggarwal, K., Khanuja, S., Ahmad, A., Santha Kumar, T., Gupta, V.K., Kumar, S., 2002. Antimicrobial activity profiles of the two enantiomers of limonene and carvone isolated from the oils of Mentha spicata and Anethum sowa. Flavour and Fragrance Journal, 17:59-63.
• Baranauskiene, R., Bylaite, E., Zukausaite, J., Venskutonis, R.P., 2007. Flavor retention of peppermint (Mentha piperita L.) essential oil spray-dried in modified starches during encapsulation and storage. Journal of Agricultural and Food Chemistry ,pp. 3027–3036.
• Bertolini, A.C., Grosso, C.R.F., 2001. Stability of monoterpenes encapsulated in gum arabic by spray drying. Journal of Agriculture and Food Chemistry, 49:780-785.
• Cai, Y.Z., Corke, H., 2000. Production and Properties of Spray-dried Amaranthus Betacyanin Pigments. Journal of Food Science, 65:1248-1252.
• Ciobanu, A., Mallard, I., Landy, D., Brabie, G., Nistor, D., & Fourmentin, S., 2013. Retention of aroma compounds from Mentha piperita essential oil by cyclodextrins and crosslinked cyclodextrin polymers. Food Chemistry, 138(1): 291-297.
• Çam, M., Içyer, N. C., Erdoǧan, F., 2014. Pomegranate peel phenolics: Microencapsulation, storage stability and potential ingredient for functional food development. LWT - Food Science and Technology, 55(1): 117-123.
• Decarvalho, C.C.R., Dafonseca, M.M.R., 2006. Carvone: why and how should one bother to produce this terpene. Food Chemistry, 95:413-422.
• Desorby, S.A., Netto, F.M., Labuza, T.P., 1997. Comparasion of Spray-drying, Drum-drying and Freeze-drying for beta carotene Encapsulation and Preservation. Journal of Food Science, 62:1159-1162.
• Eichler, K., 2003. Trend in the European Encapsulation Market. Food Marketing and Technology, 17: 42-44.
• Fuchs, M., Turchiuri, C., Bohin, M., Cuvelier, M.E., Ordonnaud, and Peypat-Maillard, M.N., 2006. Encapsulation of oil in powder using spray drying and fluidised bed agglomeration. Journal of Food Enginering, 75: 27-35.
• Gharsallaouı, A., Roudaut, G., Chambin, O., Voilley, A., 2007. Saurel, R., Applications of spray-drying in microencapsulation of food ingredients: An overview, Food Research International, 40:1107-1121.
• Hussain, A.l., Anwar, F., Shahid, M., Ashraf, M., Przybylski, R., 2010. Chemical composition and antioxidant and antimicrobial activities of essential oil of spearmint (Mentha spicata L.) from Pakistan. Journal of Essential Oil Research, 22: 78-84.
• Işcan, G., Kirimer, N., Kürkcüoǧlu, M., Başer, K. H. C., & Demirci, F., 2002. Antimicrobial screening of Mentha piperita essential oils. Journal of Agricultural and Food Chemistry, 50(14): 3943-3946.
• Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B., 2008. Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26(7):816-835.
• jinapong, N., Suphantharika, M., Jammong, P., 2008. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. Journal of Food Engineering, 84:194-205.
• Karagözlü, N., Ergönül, B., & Özcan, D., 2011. Determination of antimicrobial effect of mint and basil essential oils on survival of E. coli O157:H7 and S. typhimurium in fresh-cut lettuce and purslane. Food Control, 22(12):1851-1855.
• Lawrence, B.M., 2006. Mint: The Genus Mentha. CRC Press, Boca Raton, FL.
• Lucchesi, M.E., Chemat, F., Smadja, J., 2004.2004. Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydrodistillation. Journal of Chromatogrphy, A 1043: 323-327.
• Mimica-Dukić, N., Božin, B., Soković, M., Mihajlović, B., & Matavulj, M., 2003. Antimicrobial and antioxidant activities of three Mentha species essential oils. Planta Medica, 69(5): 413-419.
• Moreau, D.L., Rosenberg, M., 1996. Oxidative Stability of Anhydrous Microencapsulated Whey Proteins. Journal of Food Science, 61:39-43.
• Oliveira, A.R.M.F., Jezler, C.N.,Oliveira, R.A., Mielke, M.S., Costa, L.C.B., 2012. Determination of hydro-distillation time and harvest time on essential oil of mint. Hortic. Bras, 30:155-159.
• Quispe-Condori, S., Saldaña, M. D. A., & Temelli, F., 2011. Microencapsulation of flax oil with zein using spray and freeze drying. LWT - Food Science and Technology, 44(9):1880-1887.
• Ramasubramania Raja, R., 2012. Medicinally potential plants of Labiatae (Lamiaceae) family: An overview, Research Journal of Medicinal Plant, 6(3):203-213.
• Sarkar, S., Gupta, S., Variyar, P. S., Sharma, A., & Singhal, R. S., 2013. Hydrophobic derivatives of guar gum hydrolyzate and gum arabic as matrices for microencapsulation of mint oil. Carbohydrate Polymers, 95(1):177-182.
• Şarer, E., Toprak, S.Y., Otlu, B., Durmaz, R., 2011. Composition and antimicrobial activity of the essential oil from Mentha spicata L. subsp. Spicata. Journal of Essential Oil Research, 23:105-108.
• Tan, L.H., Chan, L.W., Heng, P.W.S., 2005. Effect of oil loading on microspheres produced by spray drying. Journal of Microencapsulation, 22:253-9.
• Tatar, F., Tunç, M. T., Dervisoglu, M., Cekmecelioglu, D., & Kahyaoglu, T., 2014. Evaluation of hemicellulose as a coating material with gum arabic for food microencapsulation. Food Research International, 57:168-175.
• Tonon, R.V., 2006. Secagem por atomizaçao do suco de açai: Influencia das variaveis de processo, qualidade e estabilidade do produto. Mater’s Thesis. Universidade Estadual de Campinas.
• Turchiuli C., Fuchs M., Bohin M., Cuvelier E., Ordonnaud C., Peyrat-Maillard M.N., Dumoulin E., 2005. Oil encapsulation by spray drying and fluidised bed agglomeration. Inn. Food Sci. Emerg. Technol, 6:29–35.
• Wojtowicz, E., Zawirska-Wojtasiak, R., Adamiec, J., Wasowicz, E., Przygoński, K., & Remiszewski, M., 2010. Odor active compounds content in spices and their microencapsulated powders measured by SPME. Journal of Food Science, 75(8): S441-S445.
• Younis, Y.M., Beshir, S.M., 2009. Carvone-rich essential oils from Mentha longifolia (L.) Huds. ssp. schimperi Briq. and Mentha spicata L. grown in Sudan. Journal of Essential Oil Research ,16:539-541.