Recent developments in the encapsulation of lavender essential oil

Hedayati, Sara; Tarahi, Mohammad; Iraji, Aida; Hashempur, Mohammad Hashem

doi:10.1016/j.cis.2024.103229

Advances in Colloid and Interface Science

2024

DOI: 10.1016/j.cis.2024.103229

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Recent developments in the encapsulation of lavender essential oil

Sara Hedayati,

Mohammad Tarahi,

Aida Iraji

et al.

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2024

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Cited by 1 publication

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Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale

Székely-Szentmiklósi,

Rédai,

Szabó

et al. 2024

Foods

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Lavender oil (LEO) is one of the most well-known essential oils worldwide which, besides its extensive application in aromatherapy, serves as raw material for various fields, including the food, cosmetic, and pharmaceutical industries. Accordingly, several global requirements were established to warrant its quality. Microencapsulation represents an emerging technology widely applied for the preservation of essential oils, simultaneously providing new ways of application. In the current study, lavender oil was obtained from the flowering tops of Lavandula angustifolia Mill. on a semi-industrial-scale steam distillation system. According to the GC-MS investigation, lavender oil obtained in the third year of cultivation met the European Pharmacopoeia standards for linalyl acetate and linalool contents ≈38% and ≈26%, respectively. Microcapsules (MCs) containing the so-obtained essential oil were successfully produced by complex coacervation technology between gum arabic (GA) and three different grades of type-A gelatin (GE). Optical microscopic investigations revealed a significant difference in particle size depending on the gelatin grade used. The variation observed for coacervates was well reflected on the scanning electron micrographs of the freeze-dried form. The highest encapsulation efficiency values were obtained by UV-VIS spectrophotometry for microcapsules produced using gelatin with the medium gel strength. FT-IR spectra confirmed the structural modifications attributed to microencapsulation. According to the GC-MS analysis of the freeze-dried form, the characteristic components of lavender oil were present in the composition of the encapsulated essential oil.

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Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale

Székely-Szentmiklósi,

Rédai,

Szabó

et al. 2024

Foods

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show abstract

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Recent developments in the encapsulation of lavender essential oil

Cited by 1 publication

References 138 publications

Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale

Microencapsulation by Complex Coacervation of Lavender Oil Obtained by Steam Distillation at Semi-Industrial Scale

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