ArticleJournal of the science of food and agriculture2026
The effect of citrus essential oil encapsulation on antioxidant capacity and bacterial growth in a milk matrix during storage.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Postbiotics in Functional Foods: Production, Delivery, Preservation, and Regulation.Foods (Basel, Switzerland) · 2026Review
- Covalent Gelatin-Cyclodextrin Nanocarrier Systems for Pistacia atlantica Essential Oil: Physicochemical Characterization, Antioxidant Activity, and Molecular Docking Studies.Chemistry & biodiversity · 2026Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
backgroundThe functionality of food can be improved by supplementing it with bioactive substances. However, the interactions between these substances and food components can compromise their functional efficacy. This study investigated the potential to reduce functional losses by encapsulating citrus essential oil (CEO) in zein particles (ZPs). We examined the antibacterial and antioxidant efficacy of these encapsulates at different CEO release rates in skimmed and whole milk samples. Slow CEO-releasing ZPs were developed by coating CEO-loaded ZPs with calcium phosphate and alginate gel (CaP-AlgGel-CEO/ZPs), while fast CEO-releasing ZPs served as controls.
resultsThe solubilization of CEO was enhanced in milk probably by hydrophobic interactions and colloidal stabilization provided by milk components. This increased solubilization of CEO facilitated its release from CEO encapsulates. Free CEO exhibited no DPPH scavenging activity when dissolved in milk. In contrast, CEO encapsulates, especially those with a slow-release rate, demonstrated significant DPPH scavenging activity. In comparison with the fast-release counterparts, the slower CEO release caused greater bacterial inhibition. Principal component analysis revealed that the type of matrix influenced the antioxidant capacity of supplemented bioactive substances, while storage time affected their antibacterial effectiveness.
conclusionThis study underscores the advantages of encapsulation techniques in preserving the functional efficacy of bioactive substances by mitigating adverse interactions with food components. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Registered trials
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