NANOFIBRE ENCAPSULATION OF LIMONENE AND MODELLING ITS RELEASE MECHANISMS
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Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Akademiai Kiado Zrt
Access Rights
info:eu-repo/semantics/openAccess
Abstract
In this study, limonene was encapsulated by using gelatine, Na-alginate, polyvinyl alcohol, lactalbumin or xanthan gum with the uniaxial electrospinning process. The highest encapsulation efficiency was obtained for the sample containing polyvinyl alcohol. The release kinetic studies of nanofibre encapsulated limonene were carried out at 5.5, 20, and 38.5 degrees C. The Peppas equation expressed the release behavior of limonene for all systems very well, indicating quasi-Fickian diffusion. The modelling data suggested that maybe more than one mechanism was involved for the release at 20 degrees C. The activation energy for releasing limonene from the electrospun polyvinyl alcohol-alginate encapsulation system was found to be 6.2 Id mol(-1) from the Arrhenius equation.
Description
Keywords
nanoencapsulation, volatile components, nanofibres, release kinetics, food process modelling, biopolymers
Journal or Series
Acta Alimentaria
WoS Q Value
Q4
Scopus Q Value
Q3
Volume
48
Issue
1
