Encapsulation of clove (Syzygium aromaticum) essential oil

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dc.authorscopusid55976412600
dc.authorscopusid26537373600
dc.contributor.authorÖzdikicierler O.
dc.contributor.authorErgönül P.G.
dc.date.accessioned2023-01-12T20:22:35Z
dc.date.available2023-01-12T20:22:35Z
dc.date.issued2022
dc.departmentN/A/Departmenten_US
dc.description.abstractEssential oils are aromatic compounds obtained from different parts of plants (flowers, seeds, and leaves). These natural products are used in many fields such as perfume and cosmetics production, aromatherapy, phytotherapy, alternative medicine production, and the food industry. They have bioactive substances which have strong antioxidant and antimicrobial activities. However, these compounds are affected by climate, soil, oil extraction methods, storage temperature, and other environmental factors. Therefore, encapsulation becomes a viable alternative for preserving essential oils during storage, transport, and processing. In addition, it preserves the flavor and extends the shelf life of essential oils by transforming them into water-soluble powders. The seeds of the Syzygium aromaticum plant known as “cloves” are used in many applications because of their aromatic properties as a precious source of eugenol and ?-caryophyllene. The encapsulation process helps to preserve its valuable bioactive and aromatic compounds. In general, specific encapsulation techniques are being used, such as spray driers, lyophilization, and coacervation-emulsification methods for encapsulation of clove oil. Encapsulated clove oil generally showed notable in vitro antifungal effects and exhibited significant bioactivity on various foods, including meat products and citrus. This chapter reviews different encapsulation techniques applied to clove essential oil and the wall materials used in encapsulation processes and their effects on microcapsules efficiency and physicochemical properties. In addition, the areas of the use of powder form of clove essential oil are mentioned. © 2022 Elsevier Inc. All rights reserved.en_US
dc.identifier.doi10.1016/B978-0-323-85177-0.00028-8
dc.identifier.endpage530en_US
dc.identifier.isbn9780323851770; 9780323885515
dc.identifier.scopus2-s2.0-85142851745en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage517en_US
dc.identifier.urihttps://doi.org/10.1016/B978-0-323-85177-0.00028-8
dc.identifier.urihttps://hdl.handle.net/11454/79513
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofClove (Syzygium aromaticum): Chemistry, Functionality and Applicationsen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAntioxidant activityen_US
dc.subjectBioactive compoundsen_US
dc.subjectClove essential oilen_US
dc.subjectEncapsulationen_US
dc.subjectShelf lifeen_US
dc.titleEncapsulation of clove (Syzygium aromaticum) essential oilen_US
dc.typeBook Chapteren_US

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