Abstract
Results of preliminary investigations of the preservation of elemi (E) and peppermint (M) oils in a maltodextrin microcapsule during spray drying of emulsion in a laboratory dryer are discussed. The ratio of maltodextrin to water in the emulsion was 30:70, and the content of each oil 10, 20, and 30 wt·% in relation to maltodextrin. Product quality and results of the process were estimated on the basis of microscopic features of the powder (the shape and size of microparticles) and its density, moisture content and water vapor sorptivity. The efficiency of encapsulation was estimated by specifying the content of essential oil in the product. The compositions of initial oils and the oils contained in the emulsion, inside and on the capsule surface were compared. The positive results of this study justify the necessity of further research and provide a perspective for developing novel technologies.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call