Microencapsulation of mandarin essential oil: Selection of the essential oil content

Abstract

Four contents of mandarin essential oil in the infeed emulsion (10-25% w/w) were evaluated and 20 % was selected as the most suitable to obtain a microencapsulated flavoring by spray-drying.

Viscosity, droplet average size and emulsification efficiency were evaluated in the emulsion; whereas yield, essential oil retention, encapsulation efficiency, sensory quality, particle average size and specific superficial area were measured.

A microencapsulated flavoring with 81.5% yield, 5% evaporation rate, 97% essential oil retention, 99.4% encapsulation efficiency and 45.2 μm particle average size was obtained.