Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates

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dc.authoridYilmaztekin, Murat/0000-0002-5667-9169
dc.authoridCam, Mustafa/0000-0003-1258-0834
dc.authoridLevic, Steva/0000-0001-8337-3475
dc.authoridBugarski, Branko/0000-0002-1846-8555
dc.authorwosidYilmaztekin, Murat/N-9692-2013
dc.authorwosidCam, Mustafa/H-8035-2019
dc.authorwosidLevic, Steva/Y-3780-2019
dc.contributor.authorYilmaztekin, Murat
dc.contributor.authorLevic, Steva
dc.contributor.authorKalusevic, Ana
dc.contributor.authorCam, Mustafa
dc.contributor.authorBugarski, Branko
dc.contributor.authorRakic, Vesna
dc.contributor.authorPavlovic, Vladimir
dc.date.accessioned2024-08-04T20:45:55Z
dc.date.available2024-08-04T20:45:55Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product. Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis. Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 +/- 4.3%) compared to carnauba wax (94.2 +/- 7.8%) and gelatine/alginate coacervates (13.2 +/- 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil. Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.en_US
dc.description.sponsorshipMinistry of Science and Technological Development, Republic of Serbia [III46010, III46001]; COST Action under the EU's Seventh Framework Programme for Research (FP7) [FA0907 BIOFLAVOUR]en_US
dc.description.sponsorshipThis study was carried out in the framework of COST Action FA0907 BIOFLAVOUR under the EU's Seventh Framework Programme for Research (FP7). This work was supported by Ministry of Science and Technological Development, Republic of Serbia (Project nos. III46010 and III46001).en_US
dc.identifier.doi10.1080/02652048.2019.1607596
dc.identifier.endpage119en_US
dc.identifier.issn0265-2048
dc.identifier.issn1464-5246
dc.identifier.issue2en_US
dc.identifier.pmid30982381en_US
dc.identifier.scopus2-s2.0-85065215791en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage109en_US
dc.identifier.urihttps://doi.org/10.1080/02652048.2019.1607596
dc.identifier.urihttps://hdl.handle.net/11616/98780
dc.identifier.volume36en_US
dc.identifier.wosWOS:000471552400001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherTaylor & Francis Ltden_US
dc.relation.ispartofJournal of Microencapsulationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectMentha piperita Len_US
dc.subjectessential oilen_US
dc.subjectencapsulationen_US
dc.subjectice creamen_US
dc.subjectsensory evaluationen_US
dc.titleCharacterisation of peppermint (Mentha piperita L.) essential oil encapsulatesen_US
dc.typeArticleen_US

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