Comparative assessment of encapsulated essential oils through the innovative electrohydrodynamic processing and the conventional spray drying, and freeze-drying techniques

Laina, Konstantina Theodora; Drosou, Christina; Krokida, Magdalini

dc.contributor.author	Laina, Konstantina Theodora
dc.contributor.author	Drosou, Christina
dc.contributor.author	Krokida, Magdalini
dc.date.accessioned	2024-10-20T21:08:11Z
dc.date.available	2024-10-20T21:08:11Z
dc.identifier.issn	14668564	el
dc.identifier.other	https://doi.org/10.1016/j.ifset.2024.103720	el
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/60297
dc.identifier.uri	http://dx.doi.org/10.26240/heal.ntua.27993
dc.rights	Default License
dc.subject	Essential oils	en
dc.subject	Encapsulation	en
dc.subject	Electrohydrodynamic processing	en
dc.subject	Spray Drying	en
dc.subject	Freeze Drying	en
dc.subject	Controlled Release	en
dc.subject	Antimicrobial Properties	en
dc.subject	Whey Protein Isolate (WPI)	en
dc.subject	Pullulan	en
dc.subject	Stability Study	en
dc.title	Comparative assessment of encapsulated essential oils through the innovative electrohydrodynamic processing and the conventional spray drying, and freeze-drying techniques	en
heal.type	journalArticle
heal.classification	Food Science and Technology	en
heal.classification	Encapsulation Technology	en
heal.classification	Emerging Food Processing Technologies	en
heal.classification	Functional Foods	en
heal.classification	Bioactive Compounds and Delivery Systems	en
heal.classification	Sustainable Food Engineering	en
heal.language	en
heal.access	campus
heal.recordProvider	ntua	el
heal.publicationDate	2024-05-27
heal.bibliographicCitation	Laina, K. T., Drosou, C., & Krokida, M. (2024). Comparative assessment of encapsulated essential oils through the innovative electrohydrodynamic processing and the conventional spray drying, and freeze-drying techniques. Innovative Food Science & Emerging Technologies, 103, 720.	el
heal.abstract	This study evaluates the encapsulation of an essential oils blend (EOB) using electrohydrodynamic processing (EHDP), spray drying, and freeze-drying techniques. EOB, comprising oregano, rosemary, hypericum, and chamomile oils, was encapsulated in a whey protein isolate-pullulan (WPI-PL) matrix. Spray drying achieved the highest encapsulation efficiency (EE > 90%) and optimal release profiles, while electrospun structures showed gradual release and better preservation. Freeze-drying exhibited the highest encapsulation yield (EY = 83.16%) but lower efficiency (∼66%). The electrospun nanostructures (EHDP) had a diameter of 543.00 ± 15.86 nm, whereas spray-dried microparticles measured 4.91 ± 3.356 μm. All encapsulated structures followed a Fickian diffusion mechanism (n ≤ 0.45). This research highlights the potential of natural bioactive compounds in food applications, contributing to sustainable, synthetic-free nutrition by enhancing stability and bioactivity of essential oils through encapsulation, reducing reliance on synthetic additives, and promoting a more natural approach to modern nutrition.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	false
dc.identifier.doi	10.1016/j.ifset.2024.103720	el