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β-Cyclodextrin inclusion complexes of combined Moroccan Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium volatile oil: production optimization and release kinetics in food models
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Orientador(es)
Resumo(s)
A combined volatile oil (VO) was extracted from Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium by simultaneous hydro- and steam-distillation, and encapsulated in beta-cyclodextrin by co-precipitation. Response surface methodology (RSM) was used to optimize microencapsulation conditions. The variable recovered powder, VO retention degree, and inclusion efficiency were investigated based on two factors: solid-to-liquid and liquid-to-liquid (ethanol/water) ratios. The responses were influenced by the concentration of ethanol in the reaction mixture and the amount of VO used. VO release from the inclusion complexes was investigated in 10% ethanol and in 3% acetic acid. The obtained data were fitted to the first-order Korsmeyer-Peppas, Higuchi, and Peppas-Sahlin models. The Higuchi model gave the fittest approach for the VO release profile in both cases, showing that the release mechanism was controlled by Fickian diffusion.
Descrição
Palavras-chave
Co-precipitation method RSM experimental design Inclusion efficiency Volatile oils
Contexto Educativo
Citação
Editora
Taylor and Francis