Lemon Oil to β-Cyclodextrin Ratio Effect on the Inclusion Efficiency of β-Cyclodextrin and the Retention of Oil Volatiles in the Complex

Abstract

Microencapsulation of lemon oil was undertaken with β-cyclodextrin using a precipitation method at the five lemon oil to β-cyclodextrin ratios of 3:97, 6:94, 9:91, 12:88, and 15:85 (w/w) in order to determine the effect of the ratio of lemon oil to β-cyclodextrin on the inclusion efficiency of β-cyclodextrin for encapsulating oil volatiles. The retention of lemon oil volatiles reached a maximum at the lemon oil to β-cyclodextrin ratio of 6:94; however, the maximum inclusion capacity of β-cyclodextrin and a maximum powder recovery were achieved at the ratio of 12:88, in which the β-cyclodextrin complex contained 9.68% (w/w) lemon oil. The profile and proportion of selected flavor compounds in the β-cyclodextrin complex and the starting lemon oil were not significantly different. Keywords: Microencapsulation; lemon oil; β-cyclodextrin; flavor volatiles