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 effi ciency was obtained for the sample containing polyvinyl alcohol. The release kinetic studies of nanofi bre encapsulated limonene were carried out at 5.5, 20, and 38.5 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 C. The activation energy for releasing limonene from the electrospun polyvinyl alcohol-alginate encapsulation system was found to be 6.2 kJ mol-1 from the Arrhenius equation.
| Original language | English |
|---|---|
| Pages (from-to) | 56-64 |
| Number of pages | 9 |
| Journal | Acta Alimentaria |
| Volume | 48 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 2019 |
Bibliographical note
Publisher Copyright:© 2019 Akademiai Kiado, Budapest.
Keywords
- biopolymers
- food process modelling
- nanoencapsulation
- nanofi bres
- release kinetics
- volatile components