Year: 2026 | Month: June | Volume 16 | Issue 3
Spray Drying Encapsulation of Thyme Essential Oil for Potential Applications in the Meat Industry
Neetu Rewaria1
Nitin Mehta1*
Om Prakash Malav1
Simranjeet Kaur1 and Sunil Kumar Khatkar2
DOI:10.30954/2277-940X.03.2026.2
Abstract:
In the present study, encapsulation of thyme essential oil (TEO) through spray drying was done using two different wall materials viz Arabic gum (AG) and maltodextrin (MD) at two different concentrations viz. 12 and 14%, respectively, with 3% carrageenan as reinforcing material. The encapsulated powders obtained were designated AGc12, AGc14, MDc12 and MDc14. The encapsulation was carried out by spray drying at three inlet temperatures (120˚C, 140˚C, and 160˚C) and various properties of spray-dried encapsulated powder were studied, viz. encapsulation efficiency (EE), residual moisture content, bulk and tapped density. With an increase in inlet temperature, a significant (P˂0.05) increase in encapsulation efficiency was observed, and it also varied with the type of wall material used. The encapsulation efficiency at different inlet temperatures and with use of different wall materials at two concentrations varied from 12.23% to 78.66%. The type of wall material had a significant (P<0.05) effect on residual moisture content and was observed to be highest for powders with AG as wall material than MD. Both bulk and tapped density were also dependent on wall material concentration as well as type of wall materials used. Based on encapsulation efficiency, bulk density and tapped density, AGc14 as the wall material, i.e., Arabic gum at 14% concentration and a 160 °C inlet temperature, was selected as the spray-drying conditions and parameters for encapsulation of TEO.
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