Abstract：
:The encapsulation of eugenol (E) by spray-drying using whey protein (WP) or soy lecithin (LE) and maltodextrin in combination with oleic acid (OA) and chitosan (CH) was analysed in order to obtain antioxidant and antimicrobial powders for food applications. Formulations with only WP or LE showed higher encapsulation efficiencies (EE) (95-98%) and antibacterial effect against E. coli and L. innocua due to their greater E load. Incorporation of OA or CH promoted lower EE, which negatively affected the antimicrobial and antioxidant activities of the powders. Furthermore, the addition of CH implied less thermal protection against the E losses. The eugenol release was not notably affected by pH or polarity of the food simulant, but the release rate significantly decreased when incorporating OA and CH. The E-LE formulations better retained the eugenol than E-WP powders when heated above 200 °C, this being relevant for the powder inclusion in thermally treated products.
journal_name
Food Chemjournal_title
Food chemistryauthors
Talón E,Lampi AM,Vargas M,Chiralt A,Jouppila K,González-Martínez Cdoi
10.1016/j.foodchem.2019.05.115subject
Has Abstractpub_date
2019-10-15 00:00:00pages
588-598eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30917-3journal_volume
295pub_type
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