Influence of spray‐dryer air temperatures on encapsulated lime essential oil

Abstract

Summary The influence of inlet and outlet air temperatures (180–220 and 80–100 °C, respectively) on the spray drying of lime essential oil was evaluated by using a three‐level factor design. For optimisation, dryer evaporative rate, volatile oil retention, and microencapsulation efficiency were considered as response variables. The response surface analysis produced significant (P < 0.05) polynomial regression equations that were successfully fitted for all response variables, and no significant (P > 0.05) lack of fit was indicated for the reduced models, with the exception of microencapsulation efficiency. This observation confirmed an accurate fitness of the reduced response surface models to the experimental data. The multiple response optimisations indicated that an inlet air temperature of 220 °C and an outlet air temperature of 85 °C were predicted to provide the maximum evaporative rate (7.7 kg h−1), volatile oil retention (95.7%), and microencapsulation efficiency (99.9%) in the studied ranges. Checking of the optimisation showed that with these optimal parameters, a very good closeness between the experimental and predicted values was obtained.

Characterization of new sources of derivative starches as wall materials of essential oil by spray drying

“…The efficiency of inner oil retention ranged from 96.8% to 98.8% for all wall materials evaluated. These values are similar to those reported for microencapsulated lime essential oil with gum Arabic and maltodextrin (99%) (BRINGAS-LANTIGUA; VALDÉS; PINO, 2012), and mandarin microencapsulated essential oil (KIM; MORR, 1996), and are highly related to microencapsulated orange essential oil (BRINGAS-LANTIGUA et al, 2011), which range between 72.7%, 85.7% and 82-100% for microencapsulated limonene (SOOTTITANTAWAT et al, 2005; MURÚA-PAGOLA; BERISTAIN-GUEVARA; MARTINEZ-BUSTOS, 2009). Boutboul et al (2002) reported that the aroma retention was increased with the specific area of starch materials.…”

Application of microencapsulated essential oils in cosmetic and personal healthcare products – a review

“…Spray drying is the most widely used technique to encapsulate fragrances, oils and flavours. The aroma retention is dependent on the moisture content of the final microparticles and on the humidity of the exhaust air . Arana‐Sánchez et al .…”

“…Spray drying is the most widely used technique to encapsulate fragrances, oils and flavours. The aroma retention is dependent on the moisture content of the final microparticles and on the humidity of the exhaust air [72]. Arana-S anchez et al [73] microencapsulated oregano (Lippia graveolens) EOs by spray drying with b-cyclodextrin to analyse how this technique affect anti-microbial and antioxidant activities of EOs.…”

Physical and chemical properties of encapsulated rosemary essential oil by spray drying using whey protein–inulin blends as carriers

“…They are normally liquids at room temperature, and they are very sensitive to the effects of oxygen, humidity and high temperature (Cevallos et al, 2010). Microencapsulation by spray drying protects essential oils against destructive changes and converts them into a handling powder (Jafari et al, 2008;Bringas-Lantigua et al, 2012). Among many microencapsulation techniques, spray drying is the most common method to produce flavour powders (Liu et al, 2001).…”