Abstract
SummaryPorcine plasma protein (PPP) is of interest as a wall material to encapsulate lemongrass oil, turmeric oil and eucalyptus oil using emulsion technique and freeze drying. The properties of microcapsules were used to evaluate two types of wall material (native porcine plasma protein; NPPP and modified porcine plasma protein; MPPP) at two different ratios of wall material (W) and core material (C) (W:C; 4:1 and 3:1). All NPPP and MPPP emulsions showed Bingham plastic fluid flow behaviours. Moreover, MPPP microcapsules showed lower free oil content on their surface (0.10–0.50%) with higher encapsulation efficiency (91–98%). Fourier‐transform infrared spectroscopy showed the outstanding chemical structure of microcapsules. Furthermore, scanning electron microscopy indicated holes on the surface of microcapsules encapsulated with essential oils. Both PPPs can be used as encapsulation material for natural extract and food additives to improve the food texture and as a biopolymer film to maintain the quality of food products.
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