Abstract
Citrus oil was encapsulated in polyethylene glycol (PEG) using the particles from gas saturated solutions (PGSS) technique. The impact of process conditions, i.e., pressure, temperature, and citrus oil/PEG mixing ratio on the characteristics of formed microparticles has been investigated. The particles with sizes of 190.56–373.32μm and different shapes were obtained. The efficiency of encapsulation ranged between 43.95% and 83.87%. The oxidative stability and in vitro release was significantly changed depending on storage temperature and pH of the incubation medium, respectively, and the oxidative stability was significantly improved by encapsulation using PGSS process.
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