Utility of Blended Polymeric Formulations Containing Cellulose Nanofibrils for Encapsulation and Controlled Release of Sweet Orange Essential Oil |
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| Authors: | Hugo Junior Barboza de Souza Regiane Victória de Barros Fernandes Soraia Vilela Borges Pedro Henrique Campelo Felix Lívia Cássia Viana Amanda Maria Teixeira Lago Diego Alvarenga Botrel |
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| Affiliation: | 1.Biomaterials Engineering,Federal University of Lavras,Lavras,Brazil;2.Food Science Department,Federal University of Lavras,Lavras,Brazil;3.Department of Agricultural Engineering and Soil,Federal University of Amazonas,Manaus,Brazil;4.Federal University of Tocantins-Campus Gurupi,Gurupi,Brazil |
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| Abstract: | The characteristics and encapsulating potential of blended polymeric formulations containing gum arabic (GA), maltodextrin (MD), and cellulose nanofibrils (CNF) for microencapsulation of sweet orange essential oil were evaluated in this study. CNF acted as a thickener, increasing emulsion viscosity. The droplet size was affected by the partial replacement of GA in the formulations without CNF; however, the presence of CNF contributed to decreasing the droplet size. CNF-containing formulations had the best encapsulation efficiency. Images obtained by microscopy showed no cracks on the surface of the microparticles. CNF-containing formulations released more essential oil at 25 °C and presented different behaviors when compared to formulations without CNF at 45 °C. The presence of CNF in the wall material formulations was associated with higher encapsulation efficiency of the particles containing essential oil produced by the spray drying. |
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