Microencapsulation of Ocimum gratissimum L. Essential Oil Using Spray-drying

Document Type : Original Article

Authors

1 Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Linh Trung, Thu Duc city, Ho Chi Minh city, Viet Nam

2 Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University of Ho Chi Minh city

3 Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, Linh Trung, Thu Duc city, Ho Chi Minh city, Viet Nam

4 Department of Chemical Technology, Nong Lam University, Ho Chi Minh City

Abstract

This study was conducted to investigate the factors affecting on microencapsulation process of essential oils using the spray-drying method. Various parameters were clearly investigated including concentrations of maltodextrin as wall material (20 % -30 %), concentration of essential oils (0.5 % - 2 %), homogenization methods (rotor‐stator blend, ultrasound), inlet temperature (130 ℃ - 140 ℃), and feed flow rate (from 4 ml/min to 10 ml/min). The suitable conditions were the maltodextrin concentration of 25 % (w/w), the concentration of essential oil of 1.5 % (w/w), roto-stator blend, an inlet air temperature of 140℃, and feed drying rate of 6 ml/min. The microencapsulation efficiency and the microencapsulation yield were 94.68 % and 80.74 %, respectively.

Keywords

Main Subjects

Files

Cited by

History

  • Receive Date: 02 October 2021
  • Revise Date: 14 October 2021
  • Accept Date: 18 October 2021

Share

How to cite

Statistics