期刊名称：Journal of Environmental Science and Technology
印刷版ISSN：1994-7887
电子版ISSN：2077-2181
出版年度：2019
卷号：12
期号：1
页码：26-37
DOI：10.3923/jest.2019.26.37
出版社：Asian Network for Scientific Information
摘要：Background and Objective: Orange peel essential oil is commonly used as flavoring agents in food products and it contains bioactive compounds such as anti-oxidants and others. This study was aimed to recover bioactive compounds extracted from orange peel, where it features as a cheaper waste in the form of micro and nano-encapsulated to prevent rancidity of fat during storage of bakery products and improving their physical properties . Materials and Methods: Bioactive compounds (Essential oil) were extracted from orange peel and prepared in micro and nano-encapsulation form; it was added to a sponge cake and the chemical- physical properties of this sponge cake were evaluated. Results: Results showed that chemical composition of mixed cakes with non-encapsulate or encapsulated orange peel EO was not significantly affected other than moisture. The color parameters were significantly affected compared to control sample. Weight and volume of sponge cakes mixed with orange peel EO were increased. While, the values of hardness and cohesiveness were lower due to the softened of texture compared to control. Results indicated that the nano-encapsulated orange peel EO can be used in food applications successfully without any change in its characteristics with any loss of its anti-oxidant activity. Storage for 15 days did not affect the anti-oxidant activities for both micro and nano-encapsulate EO. Conclusion: The outcome of this study indicated that the use of orange peel EO micro and nano-encapsulation forms as natural anti-oxidants enhance their quality and stability and improve their properties.
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