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Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis

Boswellia carterii (BC) {Burseraceae family} essential oil (EO) were extracted by hydrodistillation process. Gum Arabic (GA) {Acacia senegal} polymer particles containing a BCEO were prepared by spray drying technique. The mean particle size and its distribution, as well as the zeta-potential of the...

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Main Authors: Barre, Mohamed Soleiman, Ali, Fathilah, Mirghani, Mohamed Elwathig Saeed, Nordin, Noor Faizul Hadry, Anuar, Hazleen, Nasir, Nur Aimi
Format: Article
Language:English
English
Published: Rynnye Lyan Resources 2020
Subjects:
QD Chemistry
T Technology (General)
TA Engineering (General). Civil engineering (General)
TA164 Bioengineering
Online Access:http://irep.iium.edu.my/80143/1/80143-Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil.pdf
http://irep.iium.edu.my/80143/7/80143_Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil_SCOPUS.pdf
http://irep.iium.edu.my/80143/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/fr-2019-339.pdf
https://doi.org/10.26656/fr.2017.4(S2).339
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spelling my.iium.irep.801432020-12-14T08:25:07Z http://irep.iium.edu.my/80143/ Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis Barre, Mohamed Soleiman Ali, Fathilah Mirghani, Mohamed Elwathig Saeed Nordin, Noor Faizul Hadry Anuar, Hazleen Nasir, Nur Aimi QD Chemistry T Technology (General) TA Engineering (General). Civil engineering (General) TA164 Bioengineering Boswellia carterii (BC) {Burseraceae family} essential oil (EO) were extracted by hydrodistillation process. Gum Arabic (GA) {Acacia senegal} polymer particles containing a BCEO were prepared by spray drying technique. The mean particle size and its distribution, as well as the zeta-potential of the microcapsules, were analyzed and found Z-Average 382±203nm, PDI 0.77±0.3, ZP-25±2.73mV, respectively. Product encapsulation efficiency (EE %) was found at 75±0.8%. The surface morphology of the particles was obtained by scanning electron microscope (SEM). Furthermore, particles moisture content was analyzed by the oven drying method. The efficiency of encapsulation (EE %) was estimated by specifying the content of essential oil in the product. Gas chromatography (GC) coupled with time-of-flight mass spectrometry (TOFMS) analysis of EO has been performed to determine the chemical compounds and their prevalence concentrations respectively. The composition of initial essential oil (added in the emulsion) and the encapsulated essential oil (extracted from spray dried powder) were analyzed and compared. The outcome of the research encourages the high potentiality and usefulness of the product in the food industries sector as a food additive agent, moreover, it suggests for further research to unravel potential implementation of BCEO microcapsules in the food production chain Rynnye Lyan Resources 2020-04-15 Article PeerReviewed application/pdf en http://irep.iium.edu.my/80143/1/80143-Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil.pdf application/pdf en http://irep.iium.edu.my/80143/7/80143_Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil_SCOPUS.pdf Barre, Mohamed Soleiman and Ali, Fathilah and Mirghani, Mohamed Elwathig Saeed and Nordin, Noor Faizul Hadry and Anuar, Hazleen and Nasir, Nur Aimi (2020) Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis. Food Research, 4 (Supplementary 2). pp. 19-23. E-ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/fr-2019-339.pdf https://doi.org/10.26656/fr.2017.4(S2).339
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
language English
English
topic QD Chemistry
T Technology (General)
TA Engineering (General). Civil engineering (General)
TA164 Bioengineering
spellingShingle QD Chemistry
T Technology (General)
TA Engineering (General). Civil engineering (General)
TA164 Bioengineering
Barre, Mohamed Soleiman
Ali, Fathilah
Mirghani, Mohamed Elwathig Saeed
Nordin, Noor Faizul Hadry
Anuar, Hazleen
Nasir, Nur Aimi
Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis
description Boswellia carterii (BC) {Burseraceae family} essential oil (EO) were extracted by hydrodistillation process. Gum Arabic (GA) {Acacia senegal} polymer particles containing a BCEO were prepared by spray drying technique. The mean particle size and its distribution, as well as the zeta-potential of the microcapsules, were analyzed and found Z-Average 382±203nm, PDI 0.77±0.3, ZP-25±2.73mV, respectively. Product encapsulation efficiency (EE %) was found at 75±0.8%. The surface morphology of the particles was obtained by scanning electron microscope (SEM). Furthermore, particles moisture content was analyzed by the oven drying method. The efficiency of encapsulation (EE %) was estimated by specifying the content of essential oil in the product. Gas chromatography (GC) coupled with time-of-flight mass spectrometry (TOFMS) analysis of EO has been performed to determine the chemical compounds and their prevalence concentrations respectively. The composition of initial essential oil (added in the emulsion) and the encapsulated essential oil (extracted from spray dried powder) were analyzed and compared. The outcome of the research encourages the high potentiality and usefulness of the product in the food industries sector as a food additive agent, moreover, it suggests for further research to unravel potential implementation of BCEO microcapsules in the food production chain
format Article
author Barre, Mohamed Soleiman
Ali, Fathilah
Mirghani, Mohamed Elwathig Saeed
Nordin, Noor Faizul Hadry
Anuar, Hazleen
Nasir, Nur Aimi
author_facet Barre, Mohamed Soleiman
Ali, Fathilah
Mirghani, Mohamed Elwathig Saeed
Nordin, Noor Faizul Hadry
Anuar, Hazleen
Nasir, Nur Aimi
author_sort Barre, Mohamed Soleiman
title Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis
title_short Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis
title_full Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis
title_fullStr Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis
title_full_unstemmed Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis
title_sort potential food additive of boswellia carterii essential oil encapsulated within gum arabic: a particle size distribution and zeta potential analysis
publisher Rynnye Lyan Resources
publishDate 2020
url http://irep.iium.edu.my/80143/1/80143-Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil.pdf
http://irep.iium.edu.my/80143/7/80143_Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil_SCOPUS.pdf
http://irep.iium.edu.my/80143/
https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/fr-2019-339.pdf
https://doi.org/10.26656/fr.2017.4(S2).339
_version_ 1687393074740723712
score 13.211869

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