Antioxidant Stability Study of Oregano Essential Oil Microcapsules Prepared by Spray-Drying

ASENSIO, CLAUDIA M.; ALLEMANDI, DANIEL A.; PAREDES, ALEJANDRO J.; ASENSIO, CLAUDIA M.; NEPOTE, VALERIA; ALLEMANDI, DANIEL A.; PAREDES, ALEJANDRO J.; NEPOTE, VALERIA; MARTIN, MARIA P.; GROSSO, NELSON R.; MARTIN, MARIA P.; GROSSO, NELSON R.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2017 p. 1 - 9

0022-1147

Release kinetics of the volatile compounds of oregano EO microcapsules and the relation with the antioxidant activity were studied. Different wall material (WM) to core (C) ratios (1:1 and 2:1; WM:C), addition of colloidal silicondioxide (CSD); and different storage conditions: 23 °C (room temperature; R) and 4 °C (fridge temperature; F) were evaluated for 90 d. Volatile compounds, total phenolic content (TPC), free radical scavenging activity (FRSA), and Troloxequivalent antioxidant capacity (TEAC) were measured. The formulas 2:1 (WM:C) (R and F) without CSD behaved differently from the rest, exhibited a higher antioxidant activity, and released less amount of volatile compounds after90 d. These treatments grouped together in the cluster analysis, showing the highest TPC (81.54 mg gallic ac/g), FRSA (8.66%), and TEAC (12.35 μg Trolox/g). The addition of CSD facilitated the released of volatile compounds throughstorage time and promoted losses in the antioxidant activity. The temperature had a significant effect in most of the evaluated variables. However, this effect was more noticeable in F2 (1:1, CSD).