Encapsulation of eugenol rich clove extract in solid lipid carriers

•Eugenol rich clove extract entrapped in solid lipid carriers shows high antioxidant activity.•Powdered lipid formulations containing bioactive compounds of clove were prepared by different methods.•The physicochemical product properties are affected by encapsulating composition.•Freeze dried produc...

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Bibliographic Details
Published in:Journal of food engineering Vol. 127; pp. 34 - 42
Main Authors: Cortés-Rojas, Diego F., Souza, Claudia R.F., Oliveira, Wanderley P.
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-04-2014
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Summary:•Eugenol rich clove extract entrapped in solid lipid carriers shows high antioxidant activity.•Powdered lipid formulations containing bioactive compounds of clove were prepared by different methods.•The physicochemical product properties are affected by encapsulating composition.•Freeze dried product showed higher eugenol retention than spray dried ones. Clove (Syzygium aromaticum) is one of the richest sources of natural phenols. In this study, lipid formulations containing clove extract were spray dried to encapsulate the volatile and poor water soluble compounds, eugenol and eugenyl acetate, aiming to obtain solid redispersible powders. Five formulations were prepared to test two different solid lipids, two surfactants, and three drying carriers. The dried product was characterized by the eugenol and eugenyl acetate retention, in vitro antioxidant activity, and by relevant physical properties. The formulation containing glyceryl behenate, Poloxamer 188, and Maltodextrin DE10 presented better retention of bioactive compounds and good antioxidant activity. Therefore, this formulation was selected to study the influence of the dispersion method (high-shear mixing ultraTurrax, ultrasonication and high-pressure homogenization) and the drying technique (spray- and freeze-drying). The freeze-dried samples presented significantly higher retention of eugenol and eugenyl acetate than the spray-dried ones.
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ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2013.11.027