Thermal properties and release of Lippia sidoides essential oil from gum arabic/maltodextrin microparticles

• DOI: 10.1007/s10973-008-9170-4
• Publication Date: 2008-11-12T10:03:26Z
• Authors: Luciana P. Fernandes; W. P. Oliveira; J. Sztatisz; Cs. Novák
• Keywords: 0404 agricultural biotechnology; 04 agricultural and veterinary sciences

Microencapsulation of Lippia sidoides essential oil was carried out by spray drying. Blends of maltodextrin and gum arabic were used as carrier. Spray dried microparticles were characterized using conventional (thermogravimetry, evolved gas analysis) and combined (thermogravimetry-mass spectrometry analysis) thermal analysis techniques in order to evaluate the abilities of carriers with different compositions in retaining and in releasing the core vs. dynamic heating. Thermal analysis was useful to evaluate the physico-chemical interactions between the core and carriers and to determine the protective effect of the carriers on the evaporation of essential oil.