Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates

Abstract

Aim: The aim was to choose the optimal encapsulation system and to incorporate encapsulates loaded with essential oil into the ice cream as a model food product.

Methods: Ca-alginate beads were produced by electrostatic extrusion process. Gelatine/alginate coacervates were processed with coacervation. Carnauba wax microparticles were produced using melt dispersion process. Morphological properties, chemical, and thermal stabilities of encapsulates were tested by SEM, FTIR spectral, and thermogravimetric analysis.

Results: Alginate provided sufficient emulsion stability over 1 h. Ca-alginate showed higher encapsulation efficiency (EE) (98.4 ± 4.3%) compared to carnauba wax (94.2 ± 7.8%) and gelatine/alginate coacervates (13.2 ± 1.2%). The presence of essential oil in all three types of encapsulates confirmed with FTIR. The encapsulation process ensured controlled release and thermal stability of the oil.

Conclusions: Ca-alginate matrix as the most suitable for peppermint essential oil encapsulation. The sensory analysis showed that ice cream incorporating encapsulates is a promising system for the consumption of health beneficial peppermint essential oil.

Keywords:

• Mentha piperita L. essential oil
• encapsulation
• ice cream
• sensory evaluation

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

This study was carried out in the framework of COST Action FA0907 BIOFLAVOUR under the EU’s Seventh Framework Programme for Research (FP7). This work was supported by Ministry of Science and Technological Development, Republic of Serbia (Project nos. III46010 and III46001).