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. 2021 Jul 15;10(7):1637.
doi: 10.3390/foods10071637.

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Yunjiao Zhao  1 , Rui Liu  1 , Cuiping Qi  1 , Wen Li  1 , Mohamed Rifky  1 , Min Zhang  2 , Ping Xiao  3 , Tao Wu  1 , Wenjie Sui  1
Affiliations

Mixing Oil-Based Microencapsulation of Garlic Essential Oil: Impact of Incorporating Three Commercial Vegetable Oils on the Stability of Emulsions

Yunjiao Zhao et al. Foods. .

Abstract

The active components in garlic essential oil are easily degradable, which limits its application in the food industry. Vegetable oils (VOs) were used to improve the stability of garlic essential oil (GEO) emulsion. The volatile compounds of GEO and its mixtures with vegetable oils (VOs), including corn oil (CO), soybean oil (SO), and olive oil (OO) indicated that GEO-VO mixtures had a higher percentage of Diallyl disulfide and Diallyl trisulfide than pure GEO. Adding an appropriate amount of VOs promoted the GEO emulsion (whey protein concentrate and inulin as the wall materials) stability in order of CO > SO > OO. Evaluation of the encapsulation efficiency, controlled release, and antimicrobial activity of GEO-VO microcapsules showed that the GEO was successfully entrapped and slowly released with active antibacterial activities on both E. coli and S. aureus. Collectively, these results implied that VOs, especially for 20% CO, improved the stability of GEO emulsions and the encapsulation efficiency of GEO microcapsules. The mechanism might be related to (1) the regulating effect of density difference between oil and water phases on prevention to gravitational separation, (2) the promotion to the compatibility of GEO and VOs to inhibit the phase separation caused by Ostwald ripening.

Keywords: emulsion stability; garlic essential oil; microcapsule; spray drying; vegetable oil.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
CLSM images of the freshly prepared GEO emulsions without VOs (A) and with the addition of 20% CO (B), 20% SO (C) and 20% OO (D) and the GEO emulsions after standing for 12 h without VOs (E) and with the addition of 20% CO (F), 20% SO (G) and 20% OO (H). The encapsulation efficiency of GEO microcapsules with different concentrations of CO (I), SO (J), and OO (K). Different letters between data indicate significant differences at p < 0.05.
Figure 2
Figure 2
SEM images of GEO microcapsules prepared with different concentrations (0%, 10%, 13%, 20%, 33% and 50%) of CO (A1–A6), SO (B1–B6) and OO (C1–C6). The particle size distribution of GEO microcapsules with different concentrations of CO (D), SO (E) and OO (F).
Figure 3
Figure 3
GEO released curves of microcapsules prepared with different concentrations of CO (A), SO (B) and OO (C).
Figure 3
Figure 3
GEO released curves of microcapsules prepared with different concentrations of CO (A), SO (B) and OO (C).
Figure 4
Figure 4
Growth curves of E. coli treated by GEO-CO (A), GEO-SO (C) and GEO-OO (E) microcapsules and S. aureus treated by GEO-CO (B), GEO-SO (D) and GEO-OO (F).
Figure 4
Figure 4
Growth curves of E. coli treated by GEO-CO (A), GEO-SO (C) and GEO-OO (E) microcapsules and S. aureus treated by GEO-CO (B), GEO-SO (D) and GEO-OO (F).
See this image and copyright information in PMC

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