View More View Less
  • a Mustafa Kemal University, Hatay, 31000, Turkey
  • | b Istanbul Technical University, Istanbul, 34469, Turkey
Restricted access

Purchase article

USD  $25.00

1 year subscription (Individual Only)

USD  $878.00

In this study, limonene was encapsulated by using gelatine, Na-alginate, polyvinyl alcohol, lactalbumin or xanthan gum with the uniaxial electrospinning process. The highest encapsulation efficiency was obtained for the sample containing polyvinyl alcohol. The release kinetic studies of nanofibre encapsulated limonene were carried out at 5.5, 20, and 38.5 °C. The Peppas equation expressed the release behavior of limonene for all systems very well, indicating quasi-Fickian diffusion. The modelling data suggested that maybe more than one mechanism was involved for the release at 20 °C. The activation energy for releasing limonene from the electrospun polyvinyl alcohol-alginate encapsulation system was found to be 6.2 kJ mol–1 from the Arrhenius equation.

  • Altay, F. & Okutan, N. (2015): Nanofiber encapsulation of active ingredients and their controlled release. -in: Ravishankar R.V. (Ed.) Advances in food biotechnology, Wiley-Blackwell, West Sussex, UK. Chapter 37, pp. 607616.

    • Search Google Scholar
    • Export Citation
  • Anu Bhushani, J. & Anandharamakrishnan, C. (2014): Electrospinning and electrospraying techniques: Potential food-based applications. Trends Food Sci. Tech., 38, 2133.

    • Search Google Scholar
    • Export Citation
  • Baner, A., Bieber, W., Figge, K., Franz, R. & Piringer, O. (1992): Alternative fatty food simulants for migration testing of polymeric food contact materials. Food Addit. Contam., 9(2), 137148.

    • Search Google Scholar
    • Export Citation
  • Basak, S.C., Kumar, K.S., Ramalingam, M. (2008): Design and release characteristics of sustained release tablet containing metformin HCl. Braz. J. Pharm. Sci., 44(3), 476483.

    • Search Google Scholar
    • Export Citation
  • Bhattarai, N., Li, Z., Edmondson, D. & Zhang, M. (2006): Alginate-based nanofibrous scaffolds: Structural, mechanical and biological properties. Adv. Mater., 18, 14631467.

    • Search Google Scholar
    • Export Citation
  • Bueno, V.B., Bentini, R., Catalani, L.H. & Petri, D.F.S. (2012): Synthesis and swelling behavior of xanthan-based hydrogels. Carbohyd. Polym., 92(2), 10911099.

    • Search Google Scholar
    • Export Citation
  • Camerlo, A., Buhlmann-Popa, A., Vebert-Nardin, C., Rossi, R.M. & Fortunato, G. (2014): Environmetally controlled emulsion electrospinning for the encapsulation of temperature-sensitive compounds. J. Mater. Sci., 49, 81548162.

    • Search Google Scholar
    • Export Citation
  • Dong, J., Ghiladi, R.A., Wang, Q., Cai, Y. & Wei, Q. (2018): Protoporphyrin-IX conjugated cellulose nanofibers that exhibit high antibacterial photodynamic inactivation efficacy. Nanotechnology, 29(26), 265601.

    • Search Google Scholar
    • Export Citation
  • El-Leithy, E., Shaker, D.S. Ghorab, M.K. & Abdel-Rashid, R.S. (2010): Optimization and characterization of diclofenac sodium microspheres prepared by a modified coacervation method. Drug Discov. Ther., 4(3), 208216.

    • Search Google Scholar
    • Export Citation
  • Flores, F.P., Singh, R.K., Kerr, W.L., Pegg, R.B. & Kong, F. (2014): Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chem., 153, 272278.

    • Search Google Scholar
    • Export Citation
  • Gourdel, Y. & Tronel, J. (2001): Flavoured gelatin capsules capable of containing various substances used in the food, animal feed, dietetic and pharmaceutical sectors. French Patent Application FR 2, 807 677 A1.

    • Search Google Scholar
    • Export Citation
  • Ko, S. & Gunasekaran, S. (2014): Controlled release of food ingredients. -in: Kwak, H.S. (Ed.) Nano and microencapsulation for foods. John Wiley and Sons Ltd, 1st ed. pp. 327344.

    • Search Google Scholar
    • Export Citation
  • Levi, S., Rac, V., Manojlovi, V., Raki, V., Bugarski, B., Flock, T., Krzyczmonik, K.E. & Nedovi, V. (2011): Limonene encapsulation in alginate/poly (vinyl alcohol). Proc. Food Sci., 1, 18161820.

    • Search Google Scholar
    • Export Citation
  • Li, P. & Chiang, B. (2012): Process optimization and stability of D-limonene-in-water nanoemulsions prepared by ultrasonic emulsification using response surface methodology. Ultrason. Sonochem., 19, 192197.

    • Search Google Scholar
    • Export Citation
  • Mehta, P., Al-Kinani, A.A., Arshad, M.S., Chang, M., Alany, R.G. & Ahmad, Z. (2017): Development and characterization of electrospun timolol maleate-loaded polymeric contact lens coatings containing various permeation enhancers. Int. J. Pharm., 532, 408420.

    • Search Google Scholar
    • Export Citation
  • Neo, Y.P., Swift, S., Ray, S., Gizdavic-Nikolaidis, M., Jin, J. & Perera, C.O. (2013): Evaluation of gallic acid loaded zein-sub-micron electrospun fibre mats as novel active packaging materials. Food Chem., 141(3), 31923200.

    • Search Google Scholar
    • Export Citation
  • Okutan, N., Terzi, P. & Altay, F. (2014): Affecting parameters on electrospinning process and characterization of electrospun gelatin nanofibers. Food Hydrocolloid., 39, 1926.

    • Search Google Scholar
    • Export Citation
  • Ritger, P.L. & Peppas, N.A. (1987): A simple equation for description of solute release I. Fickian and non-Fickian release from non-swellable devices in the form of slabs, cylinders or discs. J. Control. Release, 5(1), 2336.

    • Search Google Scholar
    • Export Citation
  • Rutz, J.K., Zambiazi, R.C., Borges, C.D., Krumreich, F.D., Da Luz, S.R., Hartwig, N. & Da Rosa, C.G. (2013): Microencapsulation of purple Brazilian cherry juice in xanthan, tara gums and xanthan-tara hydrogel matrixes. Carbohyd. Polym., 98(2), 12561265.

    • Search Google Scholar
    • Export Citation
  • Uz, M. & Altinkaya, S.A. (2011): Development of mono and multilayer antimicrobial food packaging materials for controlled release of potassium sorbate. LWT – Food Sci Technol., 44, 23022309.

    • Search Google Scholar
    • Export Citation
  • Vega-Lugo, A.C. & Lim, L.T. (2009): Controlled release of allyl isothiocyanate using soy protein and poly (lactic acid) electrospun fibers. Food Res. Int., 42(8), 933940.

    • Search Google Scholar
    • Export Citation
  • Venturini, C.G., Jäger, E., Oliveira, C.P., Bernardi, A., Battastini, A.M.O., Guterres, S.S. & Pohlmann, A.R. (2011): Formulation of lipid core nanocapsules. Colloid Surface A, 375(1–3), 200208.

    • Search Google Scholar
    • Export Citation
  • Vijayaragavan, S., Vino, S., Kalyani Rath, S., Mishra, B., Ghosh, A. & Jayaraman, G. (2014): Controlled release of a water soluble drug, metoprolol succinate, by a-lactalbumin microparticles. Int. J. Pharm. Pharm. Sci., 6, 762767.

    • Search Google Scholar
    • Export Citation
  • Wang, H., Hao, L., Wang, P., Chen, M., Jiang, S. & Jiang, S. (2017): Release kinetics and antibacterial activity of curcumin loaded zein fibers. Food Hydrocolloid., 63, 437446.

    • Search Google Scholar
    • Export Citation


The author instruction is available in PDF.
Please, download the file from HERE.

Senior editors

Editor(s)-in-Chief: András Salgó

Co-ordinating Editor(s) Marianna Tóth-Markus

Co-editor(s): A. Halász

       Editorial Board

  • L. Abrankó (Szent István University, Gödöllő, Hungary)
  • D. Bánáti (University of Szeged, Szeged, Hungary)
  • J. Baranyi (Institute of Food Research, Norwich, UK)
  • I. Bata-Vidács (Agro-Environmental Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • J. Beczner (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • Gy. Biró (National Institute for Food and Nutrition Science, Budapest, Hungary)
  • A. Blázovics (Semmelweis University, Budapest, Hungary)
  • F. Capozzi (University of Bologna, Bologna, Italy)
  • M. Carcea (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
  • Zs. Cserhalmi (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • M. Dalla Rosa (University of Bologna, Bologna, Italy)
  • I. Dalmadi (Szent István University, Budapest, Hungary)
  • K. Demnerova (University of Chemistry and Technology, Prague, Czech Republic)
  • Muying Du (Southwest University in Chongqing, Chongqing, China)
  • S. N. El (Ege University, Izmir, Turkey)
  • S. B. Engelsen (University of Copenhagen, Copenhagen, Denmark)
  • E. Gelencsér (Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary)
  • V. M. Gómez-López (Universidad Católica San Antonio de Murcia, Murcia, Spain)
  • J. Hardi (University of Osijek, Osijek, Croatia)
  • N. Ilić (University of Novi Sad, Novi Sad, Serbia)
  • D. Knorr (Technische Universität Berlin, Berlin, Germany)
  • H. Köksel (Hacettepe University, Ankara, Turkey)
  • K. Liburdi (Tuscia University, Viterbo, Italy)
  • M. Lindhauer (Max Rubner Institute, Detmold, Germany)
  • M.-T. Liong (Universiti Sains Malaysia, Penang, Malaysia)
  • M. Manley (Stellenbosch University, Stellenbosch, South Africa)
  • M. Mézes (Szent István University, Gödöllő, Hungary)
  • Á. Németh (Budapest University of Technology and Economics, Budapest, Hungary)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • V. Piironen (University of Helsinki, Finland)
  • A. Pino (University of Catania, Catania, Italy)
  • M. Rychtera (University of Chemistry and Technology, Prague, Czech Republic)
  • K. Scherf (Technical University, Munich, Germany)
  • R. Schönlechner (University of Natural Resources and Life Sciences, Vienna, Austria)
  • A. Sharma (Department of Atomic Energy, Delhi, India)
  • A. Szarka (Budapest University of Technology and Economics, Budapest, Hungary)
  • M. Szeitzné Szabó (National Food Chain Safety Office, Budapest, Hungary)
  • L. Varga (University of West Hungary, Mosonmagyaróvár, Hungary)
  • R. Venskutonis (Kaunas University of Technology, Kaunas, Lithuania)
  • B. Wróblewska (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)


Acta Alimentaria

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • The ISI Alerting Services

Total Cites
Impact Factor 0,458
Impact Factor
Journal Self Cites
5 Year
Impact Factor
Article Influence
% Articles
Citable Items
Journal Rank
Scite Score
Scite Score Rank
Food Science 215/299 (Q3)


Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription Information Online subsscription: 736 EUR / 920 USD
Print + online subscription: 852 EUR / 1064 USD
Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
2021 Volume 50
per Year
per Year
Founder Magyar Tudományos Akadémia
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)


Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jan 2021 5 0 0
Feb 2021 15 0 0
Mar 2021 13 2 3
Apr 2021 9 0 0
May 2021 7 0 0
Jun 2021 1 0 0
Jul 2021 0 0 0