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Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method

Jannesar, Narjes, Bassiri, Alireza, Ghavami, Mehrdad, Chenarbon, Hossein Ahmadi, Tarzi, Babak Ghiassi·2024·Food Chemistry: X
DOI 10.1016/j.fochx.2024.101708PMC PMC11388337
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Fig. 1 Chromatogram of Anethum graveolens L. leaves essential oil.
Fig. 1 Chromatogram of Anethum graveolens L. leaves essential oil.CC BY-NC · PubMed Central
Fig. 2 The interaction effect of Arabic gum, maltodextrin, and dill essential oil concentrations on the moisture content of microcapsules.
Fig. 2 The interaction effect of Arabic gum, maltodextrin, and dill essential oil concentrations on the moisture content of microcapsules.CC BY-NC · PubMed Central
Fig. 3 The interaction effect of Arabic gum, maltodextrin, and dill essential oil concentrations on bulk density of microcapsules.
Fig. 3 The interaction effect of Arabic gum, maltodextrin, and dill essential oil concentrations on bulk density of microcapsules.CC BY-NC · PubMed Central
Fig. 4 The Interaction effect of Arabic gum, maltodextrin, and dill essential oil concentrations on tapped density of microcapsules.
Fig. 4 The Interaction effect of Arabic gum, maltodextrin, and dill essential oil concentrations on tapped density of microcapsules.CC BY-NC · PubMed Central
Fig. 5 The Interaction effect of (essential oil × Arabic gum) concentration and (essential oil × maltodextrin) concentration on the efficiency of microencapsulation.
Fig. 5 The Interaction effect of (essential oil × Arabic gum) concentration and (essential oil × maltodextrin) concentration on the efficiency of microencapsulation.CC BY-NC · PubMed Central
Fig. 6 The interaction effect of (Arabic gum × maltodextrin) concentration on loading capacity of microcapsules.
Fig. 6 The interaction effect of (Arabic gum × maltodextrin) concentration on loading capacity of microcapsules.CC BY-NC · PubMed Central
Fig. 7 The optimal amounts for each independent variable, including essential oil, maltodextrin, and Arabic gum concentrations.
Fig. 7 The optimal amounts for each independent variable, including essential oil, maltodextrin, and Arabic gum concentrations.CC BY-NC · PubMed Central
Fig. 8 Releasing of capsulated dill essential oil in a simulated saliva environment.
Fig. 8 Releasing of capsulated dill essential oil in a simulated saliva environment.CC BY-NC · PubMed Central
Fig. 9 SEM image of microcapsules containing dill essential oil in the optimal condition.
Fig. 9 SEM image of microcapsules containing dill essential oil in the optimal condition.CC BY-NC · PubMed Central

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Research works printed but not linked: 38

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Metadata

Authors
Jannesar, N., Bassiri, A., Ghavami, M., Chenarbon, H. A., & Tarzi, B. G.
Venue
Food Chemistry: X
Publisher
Elsevier BV
Published
2024-10
Volume
23
Pages
101708
ISSN
2590-1575
DOI
10.1016/j.fochx.2024.101708
PMC
PMC11388337
Cited by
10
References
0
Language
en
Licence
Funders
Iranian Research Organization for Science and Technology

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CoChat. (2026). Citation check: Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method. https://app.cochat.ai/papers/10.1016/j.fochx.2024.101708
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Jannesar, N., Bassiri, A., Ghavami, M., Chenarbon, H. A., & Tarzi, B. G. (2024). Investigation of physicochemical and antibacterial properties of dill (Anethum graveolens L.) microencapsulated essential oil using fluidized bed method. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2024.101708

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