Student or educator? Sign up with your school email and get 6 months of Pro free.
CoChat
Sign Up
Cited by 117

The DOI matches its Crossref record.

Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil

Karaaslan, Mehmet, Şengün, Fatih, Cansu, Ümran, Başyiğit, Bülent, Sağlam, Hidayet, Karaaslan, Asliye·2021·Food Chemistry
DOI 10.1016/j.foodchem.2020.127748
Open this paper in CoChat — free account

Abstract

In this study, pepper seed oil (PSO) was microencapsulated by spray drying at optimum conditions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 °C. Particle size distribution and morphology of the PSO powder (PSOP) were determined by a laser particle diameter analyzer and scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) were employed to identify the specific chemical groups of PSO, MD, and GA in the PSO-GA/MD complexes. The thermal stability of PSOP was evaluated by thermogravimetric (TGA) and differential thermal analysis (DTA). PSOP displayed inhibitory activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus faecalis although PSO had an antimicrobial activity against only Staphylococcus aureus. GA/MD microencapsulation resulted in significant preservation of PSO against oxidation during storage period.

Overview

Integrity signals

Registry

Crossref · 10.1016/j.foodchem.2020.127748

Cites

Statistics

Recomputing p-values needs the paper’s full text.

Verification

Claims the paper makes

This paper’s full text isn’t openly available, so its claims and self-check weren’t run. The registry and citation checks still apply.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Citations

Cites

No references could be resolved yet.

Research works printed but not linked: 40

  1. Akhavan Mahdavi, 2016, Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin, International Journal of Biological Macromolecules, 85, 379, 10.1016/j.ijbiomac.2016.01.011 · DOI
  2. Alawi, 2018, Antimicrobial and cytotoxic comparative study of different extracts of Omani and Sudanese Gum acacia, Beni-Suef University Journal of Basic and Applied Sciences, 7, 22, 10.1016/j.bjbas.2017.10.007 · DOI
  3. Ali, 2020, In vitro phytochemical, larvicidal and antimicrobial activities of gum Arabic extract, Walailak Journal of Science and Technology (WJST), 17, 192, 10.48048/wjst.2020.5540 · DOI
  4. Ali, 2009, Biological effects of gum arabic: A review of some recent research, Food and Chemical Toxicology : An International Journal Published for the British Industrial Biological Research Association, 47, 1, 10.1016/j.fct.2008.07.001 · DOI
  5. AOAC International. (1984). Official Methods of Analysis, vol. 67, 14th ed. Association of Official Analytical Chemists, Arlington, VA. pp. 503–515.
  6. Baenas, 2019, Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages, Food Chemistry, 274, 872, 10.1016/j.foodchem.2018.09.047 · DOI
  7. Balasubramani, 2015, Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology, International Journal of Biological Macromolecules, 72, 210, 10.1016/j.ijbiomac.2014.08.011 · DOI
  8. Barros, 2006, Microencapsulamento de antocianinas: Uma alternativa para o aumento de sua aplicabilidade como ingrediente alimentício, Biotecnologia ciência e desenvolvimento, 36, 18
  9. Başyiğit, 2020, Biochemical, compositional, spectral analysis of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics, Grasas Aceites, 71, 10.3989/gya.0915192 · DOI
  10. Başyiğit, 2020, Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity, Powder Technology, 364, 654, 10.1016/j.powtec.2020.02.035 · DOI
  11. Bicudo, 2014, Microencapsulation of Juçara (Euterpe edulis M.) pulp by spray drying using different carriers and drying temperatures, Drying Technology, 33, 153, 10.1080/07373937.2014.937872 · DOI
  12. Chouaibi, 2019, Chemical characteristics and compositions of red pepper seed oils extracted by different methods, Industrial Crops and Products, 128, 363, 10.1016/j.indcrop.2018.11.030 · DOI
  13. Clark, 1993, The effects of Acacia arabica gum on the in vitro growth and protease activities of periodontopathic bacteria, Journal of Clinical Periodontology, 20, 238, 10.1111/j.1600-051X.1993.tb00351.x · DOI
  14. Icyer, 2016, Microencapsulation of fig seed oil rich in polyunsaturated fatty acids by spray drying, Journal of Food Measurement and Characterization, 11, 50, 10.1007/s11694-016-9370-8 · DOI
  15. Einhorn-Stoll, 2009, Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin, Food Hydrocolloids, 23, 40, 10.1016/j.foodhyd.2007.11.009 · DOI
  16. Fernandes, 2014, Gum arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil, Carbohydrate Polymers, 101, 524, 10.1016/j.carbpol.2013.09.083 · DOI
  17. Hamerly, 2015, Characterization of fatty acids in crenarchaeota by GC-MS and NMR, Archaea, 2015, 1, 10.1155/2015/472726 · DOI
  18. Heim, 2002, Flavonoid antioxidants: Chemistry, metabolism and structure-activity relationships, The Journal of Nutritional Biochemistry, 13, 572, 10.1016/S0955-2863(02)00208-5 · DOI
  19. Herculano, 2015, Physicochemical and antimicrobial properties of nanoencapsulated Eucalyptus staigeriana essential oil, LWT - Food Science and Technology, 61, 484, 10.1016/j.lwt.2014.12.001 · DOI
  20. Jafari, 2008, Encapsulation Efficiency of food flavours and oils during spray drying, Drying Technology, 26, 816, 10.1080/07373930802135972 · DOI
  21. Jarret, 2013, Seed oil and fatty acid composition in Capsicum spp, Journal of Food Composition and Analysis, 30, 102, 10.1016/j.jfca.2013.02.005 · DOI
  22. Kang, 2019, Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin, Food Chemistry, 272, 337, 10.1016/j.foodchem.2018.08.063 · DOI
  23. Khoshakhlagh, 2017, Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene, Journal of Colloid and Interface Science, 490, 562, 10.1016/j.jcis.2016.11.067 · DOI
  24. Lei, 2018, Facile microencapsulation of olive oil in porous starch granules: Fabrication, characterization, and oxidative stability, International Journal of Biological Macromolecules, 111, 755, 10.1016/j.ijbiomac.2018.01.051 · DOI
  25. Magalhães, 2009, Microspheres of chitosan/carboxymethyl cashew gum (CH/CMCG): Effect of chitosan molar mass and CMCG degree of substitution on the swelling and BSA release, Carbohydrate Polymers, 77, 217, 10.1016/j.carbpol.2008.12.037 · DOI
  26. Mohseni, 2019, Encapsulation of flaxseed oil in the tertiary conjugate of oxidized tannic acid-gelatin and flaxseed (Linum usitatissimum) mucilage, International Journal of Biological Macromolecules, 140, 959, 10.1016/j.ijbiomac.2019.08.197 · DOI
  27. Molina Ortiz, 2009, Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate, LWT - Food Science and Technology, 42, 919, 10.1016/j.lwt.2008.12.004 · DOI
  28. Ocak, 2012, Complex coacervation of collagen hydrolysate extracted from leather solid wastes and chitosan for controlled release of lavender oil, Journal of Environmental Management, 100, 22, 10.1016/j.jenvman.2012.01.026 · DOI
  29. Özyildiz, 2013, Micro-encapsulation of ozonated red pepper seed oil with antimicrobial activity and application to nonwoven fabric, Letters in Applied Microbiology, 56, 168, 10.1111/lam.12028 · DOI
  30. Piletti, 2019, Microencapsulation of garlic oil by β-cyclodextrin as a thermal protection method for antibacterial action, Materials Science and Engineering: C, 94, 139, 10.1016/j.msec.2018.09.037 · DOI
  31. Radünz, 2019, Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil, Food Chemistry, 276, 180, 10.1016/j.foodchem.2018.09.173 · DOI
  32. Rakmai, 2017, Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin, Food Hydrocolloids, 65, 157, 10.1016/j.foodhyd.2016.11.014 · DOI
  33. Reineccius, 2004, The spray drying of food flavors, Drying Technology, 22, 1289, 10.1081/DRT-120038731 · DOI
  34. Rodríguez-Hernández, 2005, Spray-Drying of cactus pear juice (Opuntia streptacantha): Effect on the physicochemical properties of powder and reconstituted product, Drying Technology, 23, 955, 10.1080/DRT-200054251 · DOI
  35. Sandoval-Castro, 2017, Bioactive compounds and antioxidant activity in scalded Jalapeño pepper industrial byproduct (Capsicum annuum), Journal of Food Science and Technology, 54, 1999, 10.1007/s13197-017-2636-2 · DOI
  36. Sarabandi, 2019, Application of gum Arabic and maltodextrin for encapsulation of eggplant peel extract as a natural antioxidant and color source, International Journal of Biological Macromolecules, 140, 59, 10.1016/j.ijbiomac.2019.08.133 · DOI
  37. Silva, 2013, Parameter optimization for spray-drying microencapsulation of jaboticaba (Myrciaria jaboticaba) peel extracts using simultaneous analysis of responses, Journal of Food Engineering, 117, 538, 10.1016/j.jfoodeng.2012.08.039 · DOI
  38. Tan, 2005, Effect of oil loading on microspheres produced by spray drying, Journal of Microencapsulation, 22, 253, 10.1080/02652040500100329 · DOI
  39. Tonon, 2011, Influence of emulsion composition and inlet air temperature on the microencapsulation of flaxseed oil by spray drying, Food Research International, 44, 282, 10.1016/j.foodres.2010.10.018 · DOI
  40. Turchiuli, 2005, Fluidised bed agglomeration: Agglomerates shape and end-use properties, Powder Technology, 157, 168, 10.1016/j.powtec.2005.05.024 · DOI

Cited by

See all 117

Metadata

Authors
Karaaslan, M., Şengün, F., Cansu, Ü., Başyiğit, B., Sağlam, H., & Karaaslan, A.
ORCID
Karaaslan, Mehmet
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2021-02
Volume
337
Pages
127748
ISSN
0308-8146
DOI
10.1016/j.foodchem.2020.127748
Cited by
117
References
0
Language
en
Licence
Funders
Harran University (HUBAP- 18099)

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

How to cite

Cite CoChat for the checks on this page, and the paper for its own findings.

This page
CoChat. (2026). Citation check: Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil. https://app.cochat.ai/papers/10.1016/j.foodchem.2020.127748
The paper
Karaaslan, M., Şengün, F., Cansu, Ü., Başyiğit, B., Sağlam, H., & Karaaslan, A. (2021). Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil. Food Chemistry. https://doi.org/10.1016/j.foodchem.2020.127748

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.