Effects of ultrasonication on the characteristics of emulsions and microparticles containing Indian clove essential oil

Abstract

The effects of the emulsification method [either mechanical agitation or ultrasonication (US)] and proportion of gum arabic (GA)/maltodextrin (MD) on the characteristics of feed emulsions and microparticles containing Indian clove essential oil produced by spray drying were investigated. Emulsions produced using US were more stable with smaller droplets, lower polydispersity indexes, and higher viscosities. Increasing the proportion of GA resulted in an increased particle size. Powders produced by US exhibited a higher moisture content and hygroscopicity. The US improved oil retention, except for microparticles comprised GA. Powders with a higher proportion of MD exhibited smooth surfaces.

Keywords:

• Spray drying
• spice
• gum arabic
• maltodextrin
• microencapsulation

Acknowledgment

The authors wish to thank the Electronic Microscopy and Ultrastructural Analysis Laboratory of the Federal University of Lavras for their assistance with the analyses.

Additional information

Funding

This work was supported by the National Council for Scientific and Technological Development (CNPq) (grant number 141038/2016-0).