Comparison of physical-chemical and technological properties of microcapsules with lavender essential oil, obtained by various methods

Abstract

Introduction. Microencapsulation is the innovative and prospective technique that is used in cosmetology, aromology, agriculture, food, and textile industry [1-2]. Recently, microencapsulation has found a wide application in the pharmaceutical industry. This technique is used for stabilizing of the unstable preparations, such as vitamins, antibiotics, vaccines, serums, enzymes etc.; taste and odor masking of medicinal substances; conversion of liquids into dry flowable products; combination of non-combinable components in one medicine, regulation of release rate and targeted delivery of actives to a particular part of GIT [3]. One of important uses of microencapsulation is the preservation and loss prevention of volatile aromatic compounds, including essential oils [2, 5]. Today, up to 90% of aromatic substances encapsulation is performed by spray-drying method, 5 to 10% by freeze-drying, 2 to 3% by melt extrusion, and 2% by melt injection. Other types of microencapsulation account for less than 1% [4]. Aim of the study. Comparison of physical-chemical and technological properties of microcapsules with Lavender essential oil (LO), obtained by spray-and freeze-drying methods. Methods and objects of the study. The object of the research is microcapsules with LO (SAFC Supply Solutions, Germany). As incapsulating agents Maltodextrin (MD) with DE (7-13) (QinHuangDao LiHua Starch Co., Ltd, China) and Gum Arabic (GA) (Nexira, France) were used. Three emulsion samples with 30% polymer content were prepared, where the amount of MD and GA varied in the following ratios: №1 - 15:15, №2 - 11.25:18.75, №3 - 18.75:11.25, respectively. The amount of LO was constant and was 7.5 g per 100 mL of emulsion. [...].