Authors:
J.O. Rojas-Molina Universidad Técnica de Cotopaxi, Latacunga, Ecuador

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M.A. García Manabi Technical University, Portoviejo, Ecuador

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J.A. Pino Department of Aromas, Food Industry Research Institute, Carretera a Guatao km 3 ½, Havana POB 17100, Cuba
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.

  • 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: 28642872.

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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: 103131.

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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): 792803.

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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: 413425.

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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: 190199.

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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): 22892296.

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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: 520526.

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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: 15111517.

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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: 717727.

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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: 413423.

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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: 816835.

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  • Kosakowska, O. , Weglarz, Z. , Pióro-Jabrucka, E. , Przybyl, J.L. , Krasniewska, K. , Gniewosz, M. , and BaczekK. (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: 633640.

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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): 3440.

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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: 12971306.

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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): 949977.

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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: 230251.

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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: 21182123.

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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: 4967.

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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): 26662673.

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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): 27072714.

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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: 411418.

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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: 91102.

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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)
  • F. Békés (FBFD PTY LTD, Sydney, NSW Australia)
  • 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)
  • M. Dobozi King (Texas A&M University, Texas, USA)
  • 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)
  • K. Héberger (Research Centre for Natural Sciences, ELKH, Budapest, Hungary)
  • 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)
  • P. Ng (Michigan State University,  Michigan, USA)
  • Q. D. Nguyen (Szent István University, Budapest, Hungary)
  • L. Nyström (ETH Zürich, Switzerland)
  • L. Perez (University of Cordoba, Cordoba, Spain)
  • 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)
  • S. Tömösközi (Budapest University of Technology and Economics, 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
E-mail: Acta.Alimentaria@uni-mate.hu

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2021  
Web of Science  
Total Cites
WoS
856
Journal Impact Factor 1,000
Rank by Impact Factor Food Science & Technology 130/143
Nutrition & Dietetics 81/90
Impact Factor
without
Journal Self Cites
0,941
5 Year
Impact Factor
1,039
Journal Citation Indicator 0,19
Rank by Journal Citation Indicator Food Science & Technology 143/164
Nutrition & Dietetics 92/109
Scimago  
Scimago
H-index
30
Scimago
Journal Rank
0,235
Scimago Quartile Score

Food Science (Q3)

Scopus  
Scopus
Cite Score
1,4
Scopus
CIte Score Rank
Food Sciences 222/338 (Q3)
Scopus
SNIP
0,387

 

2020
 
Total Cites
768
WoS
Journal
Impact Factor
0,650
Rank by
Nutrition & Dietetics 79/89 (Q4)
Impact Factor
Food Science & Technology 130/144 (Q4)
Impact Factor
0,575
without
Journal Self Cites
5 Year
0,899
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Journal
0,17
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Rank by Journal
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Food Science & Technology 142/160 (Q4)
Citable
59
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58
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Total
1
Reviews
Scimago
28
H-index
Scimago
0,237
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Scimago
Food Science Q3
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Scopus
248/238=1,0
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Scopus
Food Science 216/310 (Q3)
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Scopus
0,349
SNIP
 
Days from
100
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Days from
143
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to publication
 
Acceptance
16%
Rate
2019  
Total Cites
WoS
522
Impact Factor 0,458
Impact Factor
without
Journal Self Cites
0,433
5 Year
Impact Factor
0,503
Immediacy
Index
0,100
Citable
Items
60
Total
Articles
59
Total
Reviews
1
Cited
Half-Life
7,8
Citing
Half-Life
9,8
Eigenfactor
Score
0,00034
Article Influence
Score
0,077
% Articles
in
Citable Items
98,33
Normalized
Eigenfactor
0,04267
Average
IF
Percentile
7,429
Scimago
H-index
27
Scimago
Journal Rank
0,212
Scopus
Scite Score
220/247=0,9
Scopus
Scite Score Rank
Food Science 215/299 (Q3)
Scopus
SNIP
0,275
Acceptance
Rate
15%

 

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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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Publisher
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ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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