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Influence of spray drying parameters on the physicochemical characteristics of microencapsulated pomelo (Citrus grandis (L.) Osbeck) essential oil

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Abstract

This study aimed to evaluate the encapsulation of pomelo (Citrus grandis (L.) Osbeck) essential oils using the spray drying technique. The parameters of the process include concentration of maltodextrin (20–35% by wt%/wt%), concentration of essential oil (1–2.5% by wt%/wt%), inlet temperature of spray drying (120–180 °C), and feed flow rates (120–240 mL/h) were soundly examined. The utilization of suitable parameters as the concentration of maltodextrin at 30% (by wt%/wt%), the concentration of essential oil at 1.5% (by wt%/wt%), the inlet temperature of 140 °C, and feed flow rate of 120 mL/h showed the highest drying yields (90.05%), microencapsulation yield (75.59%), and microencapsulation efficiency (89.44%). TGA and DSC results verified higher stability of Citrus grandis essential oil after encapsulation. The encapsulation of pomelo essential oils maintained most of the major components in comparison with the non-encapsulated essential oils without any significant changing in powder-obtained quality.

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Acknowledgements

The study was supported by The Youth Incubator for Science and Technology Program, managed by Youth Development Science and Technology Center—Ho Chi Minh Communist Youth Union and Department of Science and Technology of Ho Chi Minh City, the contract number is " 18/2021 / HĐ-KHCNT-VƯ ".

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Authors and Affiliations

  1. Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City, 70000, Vietnam

    Thuong Nhan Phu Nguyen, Chi Khang Van, Thuan Van Tran, Quang Binh Hoang & Long Giang Bach

  2. Faculty of Environmental and Food Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, 70000, Vietnam

    Thuong Nhan Phu Nguyen, Chi Khang Van, Thuan Van Tran, Quang Binh Hoang & Long Giang Bach

  3. Department of Natural Products, Faculty of Chemical Engineering and Food Technology, Nong Lam University, Ho Chi Minh City, 70000, Vietnam

    Thuong Nhan Phu Nguyen

  4. Department of Life Science, University of Science and Technology of Hanoi, Vietnam Academy of Science and Technology, Ha Noi City, 10000, Vietnam

    Thu Trang Thi Nguyen

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  1. Thuong Nhan Phu Nguyen
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Correspondence to Long Giang Bach.

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Nguyen, T.N.P., Van, C.K., Nguyen, T.T.T. et al. Influence of spray drying parameters on the physicochemical characteristics of microencapsulated pomelo (Citrus grandis (L.) Osbeck) essential oil. Food Sci Biotechnol 31, 1679–1689 (2022). https://doi.org/10.1007/s10068-022-01161-5

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