The purpose of this study was to investigate the efficiency of Moringa oleifera protein isolates (MPI) as a wall material for encapsulating limonene. MPI (10 % concentration) formed stable emulsions with a mean droplet size of 1.63±0.07 μm and viscosity of 3.54±0.10 mPa·s. Characterization of microcapsules revealed encapsulation efficiency (94.77±0.05 %), yield (56.50±5.07 %), aqueous solubility (21.00±0.92 %), water activity (0.46±0.01), moisture (2.09±0.42 %), a light color, indicating suitability for incorporation into food products. MPI better protected limonene from light and temperature compared with soy protein isolate (SPI), commonly used in encapsulation. The Korsmeyer-Peppas model best fit the release behavior of MPI-limonene microcapsules (r2=0.959), indicating that the release was controlled by relaxation of polymer chains and erosion. The release constant (k0) implied that MPI (2.303) had a faster release rate of limonene than SPI (1.997). The findings indicate that MPI is a potential wall material for limonene encapsulation, with promising physicochemical properties and improved oxidative stability.
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