Potential food additive of Boswellia carterii essential oil encapsulated within gum Arabic: a particle size distribution and zeta potential analysis

• Main Authors: Barre, Mohamed Soleiman, Ali, Fathilah, Mirghani, Mohamed Elwathig Saeed, Nordin, Noor Faizul Hadry, Anuar, Hazleen, Nasir, Nur Aimi
• Format: Article
• Language: English; English
• Published: Rynnye Lyan Resources 2020
• Subjects: QD Chemistry; T Technology (General); TA Engineering (General). Civil engineering (General); TA164 Bioengineering
• Online Access: http://irep.iium.edu.my/80143/1/80143-Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil.pdf; http://irep.iium.edu.my/80143/7/80143_Potential%20food%20additive%20of%20Boswellia%20carterii%20essential%20oil_SCOPUS.pdf; http://irep.iium.edu.my/80143/; https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/fr-2019-339.pdf; https://doi.org/10.26656/fr.2017.4(S2).339
• Institution: Universiti Islam Antarabangsa Malaysia

Boswellia carterii (BC) {Burseraceae family} essential oil (EO) were extracted by hydrodistillation process. Gum Arabic (GA) {Acacia senegal} polymer particles containing a BCEO were prepared by spray drying technique. The mean particle size and its distribution, as well as the zeta-potential of the...