PMID- 24360456
OWN - NLM
STAT- MEDLINE
DCOM- 20140825
LR  - 20191210
IS  - 1873-7072 (Electronic)
IS  - 0308-8146 (Linking)
VI  - 150
DP  - 2014 May 1
TI  - Optimisation of microencapsulation of holy basil essential oil in gelatin by 
      response surface methodology.
PG  - 313-20
LID - S0308-8146(13)01608-7 [pii]
LID - 10.1016/j.foodchem.2013.10.159 [doi]
AB  - To protect holy basil essential oil (HBEO) from volatilisation and oxidation, 
      microencapsulation by simple coacervation of gelatin was developed. An optimal 
      encapsulating condition obtained from response surface methodology (RSM) was a 
      gelatin concentration of 11.75% (w/v) and an HBEO amount of 31ml, which provided 
      the greatest yield, oil content, and encapsulation efficiency of 98.80%, 66.50%, 
      and 95.41%, respectively. Scanning electron microscope (SEM) revealed that the 
      internal surface of the microcapsule was honeycomb-like networks containing 
      nonhomogeneous distributions of HBEO. Fourier transform infrared spectroscopy 
      (FTIR) indicated that there was no significant interaction between the HBEO and 
      gelatin. Under storage conditions at 60 degrees C for 49days equivalent to 25 degrees C for 
      18months, small decreases in the HBEO retention rate and the antioxidant activity 
      were observed. Thus, the microencapsulated formulation has potential to be 
      applied to other volatile compounds.
CI  - Crown Copyright (c) 2013. Published by Elsevier Ltd. All rights reserved.
FAU - Sutaphanit, Polin
AU  - Sutaphanit P
AD  - Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 
      Bangkok 10900, Thailand.
FAU - Chitprasert, Pakamon
AU  - Chitprasert P
AD  - Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, 
      Bangkok 10900, Thailand. Electronic address: pakamon.c@ku.ac.th.
LA  - eng
PT  - Evaluation Study
PT  - Journal Article
PT  - Research Support, Non-U.S. Gov't
DEP - 20131111
PL  - England
TA  - Food Chem
JT  - Food chemistry
JID - 7702639
RN  - 0 (Capsules)
RN  - 0 (Oils, Volatile)
RN  - 0 (Plant Oils)
RN  - 9000-70-8 (Gelatin)
SB  - IM
MH  - Capsules/chemistry
MH  - Food Technology/*methods
MH  - Gelatin/*chemistry
MH  - Ocimum basilicum/*chemistry
MH  - Oils, Volatile/*chemistry
MH  - Plant Oils/*chemistry
OTO - NOTNLM
OT  - Essential oil
OT  - Gelatin
OT  - Holy basil
OT  - Microencapsulation
OT  - Optimisation
OT  - Response surface methodology
EDAT- 2013/12/24 06:00
MHDA- 2014/08/26 06:00
CRDT- 2013/12/24 06:00
PHST- 2013/01/17 00:00 [received]
PHST- 2013/10/01 00:00 [revised]
PHST- 2013/10/26 00:00 [accepted]
PHST- 2013/12/24 06:00 [entrez]
PHST- 2013/12/24 06:00 [pubmed]
PHST- 2014/08/26 06:00 [medline]
AID - S0308-8146(13)01608-7 [pii]
AID - 10.1016/j.foodchem.2013.10.159 [doi]
PST - ppublish
SO  - Food Chem. 2014 May 1;150:313-20. doi: 10.1016/j.foodchem.2013.10.159. Epub 2013 
      Nov 11.