Abstract
Carbohydrate polymer–protein blends Zanthoxylum limonella oil (ZLO) loaded microcapsules were prepared by multiple emulsion solvent evaporation technology and the influence of various processing variables on the properties of ZLO loaded microcapsules were examined systematically. It was found that the internal aqueous alginate phase volume, external aqueous gelatin phase volume and concentration of surfactant in external aqueous gelatin phase have a significant influence on microcapsules properties. The essential oil-loaded microcapsules were smooth and spherical in shape as revealed by scanning electron micrograph. Results of Fourier transform infrared (FTIR) spectroscopy indicated stable character and showed the absence of chemical interaction between the microencapsulated oil and carbohydrate polymer–protein blends. Differential scanning calorimetry (DSC) study revealed the antioxidant nature of ZLO in the microcapsules. The release rate of ZLO loaded microcapsules was analyzed by UV–vis spectrophotometer. 83.80% of oil encapsulation efficiency was obtained depending upon the processing variables. Thus, proper control of the processing variables involved in this technology could allow effective incorporation of essential oil into the core of the carbohydrate polymer–protein blends matrix.
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