Abstract
Natural fragrant microcapsule with gelatin and gum as a wall material palmarosa as a core material were prepared by complex cocervation technique. Different variables, including ratio of essential oil, gum, gelatin, temperature and pH were optimized on the basis of comparative analysis through visual assessment under inverted microscope. Result showed that medium sized microcapsules having sharp and thick wall and good uniformity in size and distribution were formed at ratio of 1:2:4 of oil, gum and gelatin, at a temperature of 50°C with initial and final pH 4.5 and 9.0, respectively. Hence, these optimized ratios were selected for preparation of microcapsules.
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