Encapsulation of lemon oil by paste method using beta-cyclodextrin: Encapsulation efficiency and profile of oil volatiles

Microencapsulation of lemon oil was undertaken by kneading with beta-cyclod extrin, at a beta-cyclodextrin to lemon oil ratio of 88:12 (w/w). The resul ting paste samples of the complex were vacuum- or spray-dried. Ten selected lemon oil flavor volatiles (alpha-pinene, sabinene, beta-pinene, beta-myrc ene, limonene, gamma-terpinene, terpinolene, linalool, neral, and geranial) in the complex were analyzed periodically after 1, 2, 5, 10, 15, 20, and 3 0 min of kneading time. The results indicated that the levels of these vola tiles were not significantly different (P > 0.05) irrespective of mixing ti me or type of the drying (vacuum- or spray-drying) used. An optimum mixing time was found to be 15 min, at which time the maximum encapsulation of lem on oil (97.7 mg/g of beta-cyclodextrin) was obtained in the complex powder.