RETENTION OF ORANGE PEEL OIL DURING MICROENCAPSULATION: INFLUENCE PROCESS AND WALL MATERIAL

Abstract

Microencapsulation is one of the quality preservation techniques of sensitive substances and a method for production of materials with new valuable properties, e.g .in food and pharamaceutial industries. Orange peel oil was encapsulated with Arabic gum (GA), maltodextrin (MD), and modified starch (MS) by spray drying using inlet and exit air temperature 2000C and100 0C respectively. The encapsulation process developed the quality of orange oil which was clear from the increments of total oxygenated components of orange oil to reach 5.91%, 13.4% and 4.51% for oil carried on GA, MS or MD carriers, respectively compared 0.80% fresh orange oil. The results showed that MS had the high volatile retention (91%) over GA (89%) or MD (57%) alone Different ratio of GA and MD were used as wall materials for orange peel oil encapsulation by spray drying 100:0, 30:70, 40:60, 50:50, 60:40, 70:30 and 0,100. Encapsulation in 70:30 GA: MD gave the best retention of orange peel oil (92%) It is obvious that the retention of volatiles was decreased with the increase of the proportion MD increased. The MS alone gave flavor retention that inferior to 70:30 blends of GA and MD. The blend consisted of 70:30 of GA to MD yield flavor stability almost equivalent that of pure GA as the carrier. The use of MD decreases the cost of the carrier and allows spray drying at higher infeed solids because of the lower viscosity of the emulsion.