Encapsulation of Lemon Oil by Paste Method Using β-Cyclodextrin: Encapsulation Efficiency and Profile of Oil Volatiles

Publisher Website
Google Scholar
Abstract
Microencapsulation of lemon oil was undertaken by kneading with β-cyclodextrin, at a β-cyclodextrin to lemon oil ratio of 88:12 (w/w). The resulting paste samples of the complex were vacuum- or spray-dried. Ten selected lemon oil flavor volatiles (α-pinene, sabinene, β-pinene, β-myrcene, limonene, γ-terpinene, terpinolene, linalool, neral, and geranial) in the complex were analyzed periodically after 1, 2, 5, 10, 15, 20, and 30 min of kneading time. The results indicated that the levels of these volatiles were not significantly different (P > 0.05) irrespective of mixing time or type of the drying (vacuum- or spray-drying) used. An optimum mixing time was found to be 15 min, at which time the maximum encapsulation of lemon oil (97.7 mg/g of β-cyclodextrin) was obtained in the complex powder. Keywords: Microencapsulation; lemon oil; β-cyclodextrin; flavor volatiles; paste method

This publication has 3 references indexed in Scilit: