标题：MICROENCAPSULATION OF BERGAMOT PEEL ESSENTIAL OIL WITH GUM ARABIC AND MALTODEXTRIN BLENDS: STABILITY AND RELEASE CHARACTERISTICS OF THE ESSENTIAL OIL COMPOUNDS
摘要：Bergamot peel essential oil is a high value product which can be used in food, beverage, confectionary, and
cosmetic industries. Bergamot essential oil has high volatility, so it could be easily affected by environmental
factors so it should be protected with further techniques to increase its shelf-life. The aim of this study was to
examine the effect of different wall material compositions on the product yield, encapsulation efficiency, physical
and chemical properties of encapsulated oil powders. For this purpose, bergamot essential oil was encapsulated
with gum arabic and maltodextrin (DE 12) in varying concentrations (100:0, 0:100, 25:75, 75:25, 40:60, 60:40).
Then, physical and chemical (terpenoid composition) characteristics of microcapsules were evaluated. The
microcapsules were stored at 25°C for 20 days and the content and stability of main aroma compounds were
determined after storage. The encapsulation yield was increased when the maltodextrin ratio was increased
however, gum arabic provided greater protection of essential oil composition.
