Abstract
Abstract Orange peel oil was microencapsulated. Mesquite gum and its performance for producing spray-dried powders was compared to emulsions prepared with gum arabic. Average oil droplet size of mesquite gum capsules was smaller than that of gum arabic. Emulsions made with mesquite gum showed better stability than those made with gum arabic. Encapsulation capacity of mesquite gum was found to be 80.5 % of the starting oil whereas gum arabic was able to encapsulate 93.5 %. Sensory evaluation showed that there was not significant difference (α<0.05) in flavor intensity between orange peel oil encapsulated with the two emulsifiers.
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