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Department of Foods, Pharmacy and Food Institute, University of Havana, Cuba
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Abstract
The effect of processing parameters on microencapsulation of oregano essential with maltodextrin:gum arabic using a disk atomiser spray-dryer was evaluated. By means of response surface methodology, the feed flow rate and inlet air temperature were optimised. Powder yield, moisture content, essential oil retention, and antioxidant activity of microparticles were evaluated. The best conditions to produce microencapsulated oregano essential oil were 0.6 L h−1 for feed flow rate and 200 °C for inlet air temperature. With this combination a microencapsulated powder with 89.8% powder yield, 2.1% moisture content, 92.1% essential oil retention, 76 s solubilisation time, 12.9 g of water/100 g of dry matter, 0.3371 g mL−1 bulk density, 0.5826 g mL−1 tapped density, and 8.2 μm of average particle size was produced. The microencapsulation of oregano essential oil preserves the antioxidant and antimicrobial activities of its bioactive compounds.
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Asensio, C.M. , Paredes, A.J. , Martin, M.P. , Allemandi, D.A. , Nepote, V. , and Grosso, N.R. (2017). Antioxidant stability study of oregano essential oil microcapsules prepared by spray-drying. Journal of Food Science, 82: 2864−2872.
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Assadpour, E. and Jafari, S.M. (2019). Advances in spray-drying encapsulation of food bioactive ingredients: from microcapsules to nanocapsules. Annual Review of Food Science and Technology, 10: 103–131.
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Baranauskaite, J. , Ivanauskas, L. , Masteikova, R. , Kopustinskiene, D. , Baranauskas, A. , and Bernatoniene, J. (2016). Formulation and characterization of Turkish oregano microcapsules prepared by spray-drying technology. Pharmaceutical Development and Technology, 22(6): 792–803.
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Baranauskiene, R. , Venskutonis, P.R. , Dewettinck, K. , and Verhe, R. (2006). Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices. Food Research International ,39: 413–425.
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Beirao da Costa, S. , Duarte, C. , Bourbon, A.I. , Pinheiro, A.C. , Serra, A.T. , Moldao- Martins, M. , Januário, M.I.N. , Vicente, A.A. , Delgadillo, I. , Duarte, C. , and Beirao da Costa, M.L. (2012). Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated oregano essential oil. Journal of Food Engineering ,110: 190–199.
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Botrel, D.A. , Borges, S.V. , De Barros Fernandes, R.V. , Viana, A.D. , Costa, J.M.G.d. , and Marques, G.R. (2012). Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science and Technology ,47(11): 2289−2296.
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Bringas-Lantigua, M. , Expósito-Molina, I. , Reineccius, G.A. , López-Hernández, O. , and Pino, J.A. (2011). Influence of spray-dryer air temperatures on encapsulated mandarin oil. Drying Technology ,29: 520–526.
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Bringas-Lantigua, M. , Valdés, D. , and Pino, J.A. (2012). Influence of spray-dryer air temperatures on encapsulated lime essential oil. International Journal of Food Science and Technology ,47: 1511–1517.
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Da Costa, J.M.G. , Borges, S.V. , Toledo, A.A.C. Jr. , Silva, E.K. , Marques, G.R. , Cirillo, M.A. , and Da Azevedo, V.M. (2013). Matrix structure selection in the microparticles of essential oil oregano produced by spray dryer. Journal of Microencapsulation ,30: 717−727.
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De Barros Fernandes, R.V. , Borges, S.V. , Silva, E.K. , Silva, Y.F.D. , Da Souza, H.J.B. , Carmo, E.L.D. , Oliveira, C.R.D. , Yoshida, M.I. , and Botrel, D.A. (2016). Study of ultrasound-assisted emulsions on microencapsulation of ginger essential oil by spray drying. Industrial Crops and Products ,94: 413–423.
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Hernández-Hernández, E. , Regalado-González, C. , Vázquez-Landaverde, P. , Guerrero-Legarreta, I. , and García-Almdendárez, B.E. (2014). Microencapsulation, chemical characterization, and antimicrobial activity of Mexican (Lippia graveolens H.B.K.) and European (Origanum vulgare L.) oregano essential oils. The Scientific World Journal ,2014, article ID 641814.
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Jafari, S.M. , Assadpoor, E. , He, Y. , and Bhandari, B. (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology ,26: 816–835.
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Kosakowska, O. , Weglarz, Z. , Pióro-Jabrucka, E. , Przybyl, J.L. , Krasniewska, K. , Gniewosz, M. , and Baczek, K. (2021). Antioxidant and antibacterial activity of essential oils and hydroethanolic extracts of Greek oregano (O. vulgare L. subsp. hirtum (Link) Ietswaart) and common oregano (O. vulgare L. subsp. vulgare). Molecules, 26(4): 988. https://doi.org/10.3390/molecules26040988.
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Miravet, G. , Alacid, M. , Obón, J.M. , and Fernández-López, J.A. (2016). Spray-drying of pomegranate juice with prebiotic dietary fibre. International Journal of Food Science and Technology ,51: 633–640.
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Murbach Teles Andrade, B.F. , Nunes Barbosa, L. , Da Silva Probst, I. , and Fernandes Júnior, A. (2014). Antimicrobial activity of essential oils. Journal of Essential Oil Research, 26(1): 34−40.
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Phisut, N. (2012). Spray drying technique of fruit juice powder: some factors influencing the properties of product. International Food Research Journal ,19: 1297−1306.
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Plati, F. , Papi, R. , and Paraskevopoulou, A. (2021). Characterization of oregano essential oil (Origanum vulgare L. subsp. hirtum) particles produced by the novel nano spray drying technique. Foods, 10(12): 2923. https://doi.org/10.3390/foods10122923.
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Plati, F. and Paraskevopoulou, A. (2022). Micro- and nano-encapsulation as tools for essential oils advantages’ exploitation in food applications: the case of oregano essential oil. Food and Bioprocess Technology, 15(9): 949–977.
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Saifullah, M. , Islam Shishir, M.R. , Ferdowsi, R. , Tanver Rahman, M.R. , and Van Vuong, Q. (2019). Micro and nano encapsulation, retention and controlled release of flavor and aroma compounds: a critical review. Trends in Food Science & Technology ,86: 230−251.
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Sánchez-Cabrera, Y. and Pino, J.A. (2011). Headspace solid-phase microextraction analysis of volatile compounds from spice essential oils in dry flavourings. International Journal of Food Science and Technology ,46: 2118–2123.
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Shishir, M.R.I. and Chen, W. (2017). Trends of spray drying: a critical review on drying of fruit and vegetable juices. Trends in Food Science & Technology, 65: 49–67.
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Suravanichnirachorn, W. , Haruthaithanasan, V. , Suwonsichon, S. , Sukatta, U. , and Chantrapornchai, W. (2018). Stability of mao (Antidesma bunius (L.) Spreng) powder in different food process models. International Food Research Journal, 25(6): 2666−2673.
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Teixeira, B. , Marques, A. , Ramos, C. , Serrano, C. , Matos, O. , Neng, N.R. , Nogueira, J.M.F. , Saraiva, J.A. , and Nunesa, M.L. (2013). Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. Journal of the Science of Food and Agriculture ,93(11): 2707−2714.
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Tonon, V.R. , Brabet, C. , and Hubinger, D.M. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae) powder produced by spray drying. Journal of Food Engineering ,88: 411–418.
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Tontul, I. and Topuz, A. (2017). Spray-drying of fruit and vegetable juices: effect of drying conditions on the product yield and physical properties. Trends in Food Science & Technology ,63: 91–102.
Senior editors
Editor(s)-in-Chief: András SALGÓ
Co-ordinating Editor(s):
Marianna TÓTH-MARKUS
Co-editor(s):
Anna HALÁSZ
Editorial Board
- László ABRANKÓ (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Tamás ANTAL (University of Nyíregyháza, Nyíregyháza, Hungary)
- Diána BÁNÁTI (University of Szeged, Szeged, Hungary)
- József BARANYI (Institute of Food Research, Norwich, UK)
- Ildikó BATA-VIDÁCS (Eszterházy Károly Catholic University, Eger, Hungary)
- Ferenc BÉKÉS (FBFD PTY LTD, Sydney, NSW Australia)
- György BIRÓ (Budapest, Hungary)
- Anna BLÁZOVICS (Semmelweis University, Budapest, Hungary)
- Francesco CAPOZZI (University of Bologna, Bologna, Italy)
- Marina CARCEA (Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy)
- Zsuzsanna CSERHALMI (Budapest, Hungary)
- Marco DALLA ROSA (University of Bologna, Bologna, Italy)
- István DALMANDI (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Katarina DEMNEROVA (University of Chemistry and Technology, Prague, Czech Republic)
- Mária DOBOZI KING (Texas A&M University, Texas, USA)
- Muying DU (Southwest University in Chongqing, Chongqing, China)
- Sedef Nehir EL (Ege University, Izmir, Turkey)
- Søren Balling ENGELSEN (University of Copenhagen, Copenhagen, Denmark)
- Éva GELENCSÉR (Budapest, Hungary)
- Vicente Manuel GÓMEZ-LÓPEZ (Universidad Católica San Antonio de Murcia, Murcia, Spain)
- Jovica HARDI (University of Osijek, Osijek, Croatia)
- Hongju HE (Henan Institute of Science and Technology, Xinxiang, China)
- Károly HÉBERGER (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
- Nebojsa ILIĆ (University of Novi Sad, Novi Sad, Serbia)
- Dietrich KNORR (Technische Universität Berlin, Berlin, Germany)
- Hamit KÖKSEL (Hacettepe University, Ankara, Turkey)
- Katia LIBURDI (Tuscia University, Viterbo, Italy
- Meinolf LINDHAUER (Max Rubner Institute, Detmold, Germany)
- Min-Tze LIONG (Universiti Sains Malaysia, Penang, Malaysia)
- Marena MANLEY (Stellenbosch University, Stellenbosch, South Africa)
- Miklós MÉZES (Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary)
- Áron NÉMETH (Budapest University of Technology and Economics, Budapest, Hungary)
- Perry NG (Michigan State University, Michigan, USA)
- Quang Duc NGUYEN (Hungarian University of Agriculture and Life Sciences, Budapest, Hungary)
- Laura NYSTRÖM (ETH Zürich, Switzerland)
- Lola PEREZ (University of Cordoba, Cordoba, Spain)
- Vieno PIIRONEN (University of Helsinki, Finland)
- Alessandra PINO (University of Catania, Catania, Italy)
- Mojmir RYCHTERA (University of Chemistry and Technology, Prague, Czech Republic
- Katharina SCHERF (Technical University, Munich, Germany)
- Regine SCHÖNLECHNER (University of Natural Resources and Life Sciences, Vienna, Austria)
- Arun Kumar SHARMA (Department of Atomic Energy, Delhi, India)
- András SZARKA (Budapest University of Technology and Economics, Budapest, Hungary)
- Mária SZEITZNÉ SZABÓ (Budapest, Hungary)
- Sándor TÖMÖSKÖZI (Budapest University of Technology and Economics, Budapest, Hungary)
- László VARGA (Széchenyi István University, Mosonmagyaróvár, Hungary)
- Rimantas VENSKUTONIS (Kaunas University of Technology, Kaunas, Lithuania)
- Barbara WRÓBLEWSKA (Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland)
Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu
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| 2024 | |
|---|---|
| Scopus | |
| CiteScore | |
| CiteScore rank | |
| SNIP | |
| Scimago | |
| SJR index | 0.226 |
| SJR Q rank | Q3 |
| 2023 | |
|---|---|
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| Journal Impact Factor | 0,8 |
| Rank by Impact Factor | Q4 (Food Science & Technology) |
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| Scopus | |
| CiteScore | 1.8 |
| CiteScore rank | Q3 (Food Science) |
| SNIP | 0.323 |
| Scimago | |
| SJR index | 0.235 |
| SJR Q rank | Q3 |
| Acta Alimentaria | |
|---|---|
| Publication Model | Hybrid |
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| Acta Alimentaria | |
|---|---|
| Language | English |
| Size | B5 |
| Year of Foundation |
1972 |
| Volumes per Year |
1 |
| Issues per Year |
4 |
| Founder | Magyar Tudományos Akadémia  |
| Founder's Address |
H-1051 Budapest, Hungary, Széchenyi István tér 9. |
| Publisher | Akadémiai Kiadó |
| Publisher's Address |
H-1117 Budapest, Hungary 1516 Budapest, PO Box 245. |
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