Abstract
Bergamot peel essential oil is a high value product which can be used in food, beverage, confectionary, and cosmetic industries. Bergamot essential oil has high volatility, so it could be easily affected by environmental factors so it should be protected with further techniques to increase its shelf-life. The aim of this study was to examine the effect of different wall material compositions on the product yield, encapsulation efficiency, physical and chemical properties of encapsulated oil powders. For this purpose, bergamot essential oil was encapsulated with gum arabic and maltodextrin (DE 12) in varying concentrations (100:0, 0:100, 25:75, 75:25, 40:60, 60:40). Then, physical and chemical (terpenoid composition) characteristics of microcapsules were evaluated. The microcapsules were stored at 25°C for 20 days and the content and stability of main aroma compounds were determined after storage. The encapsulation yield was increased when the maltodextrin ratio was increased however, gum arabic provided greater protection of essential oil composition.
Sign-in/Register to access full text options 
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 callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
