Formulation and characterization of Turkish oregano microcapsules prepared by spray-drying technology

Abstract

The aim of this study was optimization of spray-drying process conditions for microencapsulation of Turkish oregano extract. Different concentrations of maltodextrin and gum arabic as encapsulating agents (wall material) as well as influence of selected processing variables were evaluated. The optimal conditions were maintained on the basis of the load of main bioactive compounds – ursolic, rosmarinic acids and carvacrol – in prepared microparticles after comparison of all significant response variables using desirability function. Physicomechanical properties of powders such as flowability, wettability, solubility, moisture content as well as product yield, encapsulation efficiency (EE), density, morphology and size distribution of prepared microparticles have been determined. The results demonstrated that the optimal conditions for spray-drying mixture consisted of two parts of wall material solution and one part of ethanolic oregano extract when the feed flow rate was 40 mL/min and air inlet temperature –170 °C. Optimal concentration of wall materials in solution was 20% while the ratio of maltodextrin and gum arabic was 8.74:1.26.

Keywords:

• Gum arabic
• maltodextrin
• microencapsulation
• origanum onites
• plant extract

Acknowledgments

The authors are thankful for financial support provided by science foundation of Lithuanian University of Health Sciences.

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of this article.