Submitted: 11 Aug 2018
Accepted: 19 Dec 2018
ePublished: 10 Jan 2019
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Immunopathol Persa. 2019;5(1): e04.
doi: 10.15171/ipp.2019.04

Scopus ID: 85102458218
  Abstract View: 2853
  PDF Download: 1382

Brief Report

Essential oil/alginate microcapsules; obtaining and applying

Mariia Kokina 1* ORCID logo, Mark Shamtsyan 2 ORCID logo, Cecilia Georgescu 3, Monica Mironescu 3, Viktor Nedovic 1 ORCID logo

1 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Nemanjina 6, Belgrade, Serbia
2 Department of Technology of Microbiological Synthesis, Saint Petersburg State Institute of Technology (Technical University), Moskovsky Prospect, Saint Petersburg, Russia
3 Faculty of Agriculture Science, Food Industry and Environmental Protection, Lucian Blaga University of Sibiu, Bulevardul Victoriei, Sibiu, Romania
*Corresponding Author: *Correspondence to Mariia Kokina, Email: mariia. , Email: maak@gmail.com


Introduction: Nowadays, plant extracts are highly applied in food industries either as sources of bioactive components or as an alternative to artificial additives. Therefore, food manufacturers are focused on innovative products, which can satisfy consumers’ requirements.

Objectives: This study investigates the encapsulation of Origanum majorana, Achillea millefolium, Foeniculum vulgare, Juniperus communis and Anethum graveolens EOs in alginate capsules as a means of controlling the fast release of volatile constituents.

Materials and Methods: The EOs were obtained via steam distillation. Sodium alginate was chosen as a carrier because of its biodegradable and biocompatible properties. The paper describes the simple dripping technique used for the preparation of the alginate microcapsules with EO cores, and a possible application of the microcapsules as a natural flavor additive.

Results: Sensorial properties of the final product were subjectively analyzed and described. The changes of the taste and the flavour of candies in comparison with the control sample were significant. Nevertheless, the strong herbal odour was found as “uncommon in confectionary but pleasant.

Conclusion: It has been investigated, that the sodium alginate encapsulated EOs have to be added as a final step of a recipe to save its antimicrobial and antioxidant potential. Further assays need to be performed to investigate the recipe, which includes the EO alginate microcapsules in order to get a high-quality final product that can be used for commercial purposes.

Citation: Kokina M, Shamtsyan M, Georgescu C, Mironescu Mm Nedovic V. Essential oil/ alginate microcapsules; obtaining and applying. Immunopathol Persa. 2019;5(1):e04. DOI:10.15171/ ipp.2019.04.
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