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پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۳، شماره ۳، صفحات ۱۵۵-۱۶۲
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عنوان انگلیسی Microencapsulation of Rosemary Essential Oil by Electrospraying: An Evaluation of Characteristics and Antifungal Properties
چکیده انگلیسی مقاله In this study, rosemary essential oil was encapsulated at different concentrations (0, 5, 10, 15 % w/v) by the electrospraying technique in zein microcapsules (ZME) and evaluated for their antifungal properties. The morphology, functional groups, thermal stability, and crystallinity of the ZME were characterized by SEM, FT-IR, TGA, and XRD, respectively. SEM results showed that the ZME diameter increased from 2.6 to 5.2 µm in response to increasing the rosemary essential oil concentration from 0 to 15%. FT-IR revealed hydrogen reactions between the zein and rosemary essential oil. The TGA results indicated that rosemary essential oil decreased the thermal stability of ZME. The XRD patterns indicated that the ZME was in an amorphous state. The agar well diffusion method in studying the antifungal properties of ZME showed that the ZME had significant antifungal activity against Alternaria alternata (P<0.05). According to the results, ZME that carries rosemary essential oil can actively deter Alternaria alternata on tomatoes.
کلیدواژه‌های انگلیسی مقاله Antifungal agent,electrospraying,Microcapsule,Rosemary essential oil,Zein
نویسندگان مقاله Ali Ganjali |
Department of Plant Protection, Faculty of agriculture, University of Zabol, Zabol, Iran

Mahdi Pirnia |
Department of Plant Protection, Faculty of Agriculture, University of Zabol, Zabol, Iran

Mohammad Amin Miri |
Department of Food Science and Technology, Faculty of Agriculture, University of Zabol, Zabol, Iran

Shirahmad Sarani |
Department of Plant Protection, Faculty of Agriculture, University of Zabol, Zabol, Iran

Mojtaba Keykha Saber |
Department of Plant Protection, Faculty of Agriculture, University of Zabol, Zabol, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_194704_ca6f24afe1f1043ea79bf8e04cb03e68.pdf
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