Microencapsulation of dodecyl acetate by complex coacervation of whey protein with acacia gum and its release behavior

Biogenic Volatile Compounds for Plant Disease Diagnosis and Health Improvement

Plants and microorganisms (microbes) use information from chemicals such as volatile compounds to understand their environments. Proficiency in sensing and responding to these infochemicals increases an organism's ecological competence and ability to survive in competitive environments, particularly with regard to plant-pathogen interactions. Plants and microbes acquired the ability to sense and respond to biogenic volatiles during their evolutionary history. However, these signals can only be interpreted by humans through the use of state-of the-art technologies. Newly-developed tools allow microbe-induced plant volatiles to be detected in a rapid, precise, and non-invasive manner to diagnose plant diseases. Beside disease diagnosis, volatile compounds may also be valuable in improving crop productivity in sustainable agriculture. Bacterial volatile compounds (BVCs) have potential for use as a novel plant growth stimulant or as improver of fertilizer efficiency. BVCs can also elicit plant innate immunity against insect pests and microbial pathogens. Research is needed to expand our knowledge of BVCs and to produce BVC-based formulations that can be used practically in the field. Formulation possibilities include encapsulation and sol-gel matrices, which can be used in attract and kill formulations, chemigation, and seed priming. Exploitation of biogenic volatiles will facilitate the development of smart integrated plant management systems for disease control and productivity improvement.

Validation of analytical method for rhynchophorol quantification and stability in inorganic matrix for the controlled release of this pheromone

A fast method for the identification and stability evaluation of the aggregation pheromone rhynchophorol, which is the main substance used for chemical communication by the beetle Rhynchophorus palmarum L., was validated. In addition, the technique was applied to the evaluation of two inorganic matrices, with the objective of using them as controlled-release devices. The analytical method showed good linearity (R² = 0.9978), precision (CV% < 1.79), recovery (84–105%) and limits of detection (0.2 mg mL⁻¹) and quantification (0.3 mg mL⁻¹); in compliance with the validation legislation established by ANVISA. In the interaction study, the inorganic matrices zeolite L and Na-magadiite showed high rates of pheromone recovery without promoting its degradation for a period of 180 days, which is not reported in the literature for other matrices. The structures of the zeolite L/rhynchophorol and Na-magadiite/rhynchophorol composites showed slower release kinetics during the storage period when compared with pure pheromone, which is desirable since it extends the period of rhynchophorol release and decreases the negative effects caused by the environmental parameters.

A review of the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology

This paper briefly introduces the preparation and application of flavour and essential oils microcapsules based on complex coacervation technology. The conventional encapsulating agents of oppositely charged proteins and polysaccharides that are used for microencapsulation of flavours and essential oils are reviewed along with the recent advances in complex coacervation methods. Proteins extracted from animal-derived products (gelatin, whey proteins, silk fibroin) and from vegetables (soy proteins, pea proteins), and polysaccharides such as gum Arabic, pectin, chitosan, agar, alginate, carrageenan and sodium carboxymethyl cellulose are described in depth. In recent decades, flavour and essential oils microcapsules have found numerous potential practical applications in food, textiles, agriculturals and pharmaceuticals. In this paper, the different coating materials and their application are discussed in detail. Consequently, the information obtained allows criteria to be established for selecting a method for the preparation of microcapsules according to their advantages, limitations and behaviours as carriers of flavours and essential oils.