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KMID : 1007520220310131679
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Food Science and Biotechnology
2022 Volume.31 No. 13 p.1679 ~ p.1689
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Influence of spray drying parameters on the physicochemical characteristics of microencapsulated pomelo (Citrus grandis (L.) Osbeck) essential oil
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Nguyen Thuong Nhan Phu
Van Chi Khang
Nguyen Thu Trang Thi
Tran Thuan Van
Hoang Quang Binh
Bach Long Giang
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Abstract
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This study aimed to evaluate the encapsulation of pomelo (Citrus grandis (L.) Osbeck) essential oils using the spray drying technique. The parameters of the process include concentration of maltodextrin (20?35% by wt%/wt%), concentration of essential oil (1?2.5% by wt%/wt%), inlet temperature of spray drying (120?180 °C), and feed flow rates (120?240 mL/h) were soundly examined. The utilization of suitable parameters as the concentration of maltodextrin at 30% (by wt%/wt%), the concentration of essential oil at 1.5% (by wt%/wt%), the inlet temperature of 140 °C, and feed flow rate of 120 mL/h showed the highest drying yields (90.05%), microencapsulation yield (75.59%), and microencapsulation efficiency (89.44%). TGA and DSC results verified higher stability of Citrus grandis essential oil after encapsulation. The encapsulation of pomelo essential oils maintained most of the major components in comparison with the non-encapsulated essential oils without any significant changing in powder-obtained quality.
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KEYWORD
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Spray drying, Microencapsulation, Pomelo essential oil, Microencapsulation efficiency, Citrus grandis
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