Encapsulation of bergamot and lemon peel essential oil and determination of product properties

In this study, essential oils obtained from the peels of bergamot (Citrus bergamia) and lemon (Citrus limon Burm.cv.Kütdiken) which are the important citrus fruits in Turkey, were converted into powdered soluble microcapsules by using different carrier materials. After grating the peels (flavedo) of bergamot and lemon, the essential oils were obtained by steam distillation. These essential oils were emulsified by the mixture of arabic gum and maltodextrin in different combinations and these emulsions were converted into microcapsules by spray drying. Afterwards, physical (moisture content, water activity, bulk density, solubility, turbidity, product yield and encapsulation efficiency) and chemical (composition of the essential oils) quality properties of the microcapsules were determined. In addition, the samples were stored at room temperature with constant humidity for 20 days in order to determine the stability of the essential oils components of the microcapsules. The essential oil contents and compositions of the samples were then analyzed after storage.The essential oils contents of the peels were determined as 5.96 mL/100 g and 3.83 mL/ 100 g for bergamot and lemon, respectively. In bergamot essential oils 29 components were identified while 27 compounds were determined in lemon essential oils. Product yield and encapsulation efficiency of the microcapsules of bergamot essential oils were calculated in 47.89-68.24% and 54.42-72.57%, respectively. Moisture contents, water activity, bulk density and turbidity values for the microcapsules of bergamot essential oils were changed in 1.91-2.83%, 0.120-0.145, 364-417 kg/m3 and 7.29-20.97 NTU, respectively. Product yield, encapsulation efficiency, moisture content, water activity, bulk density, and turbidity of the lemon peel?s essential oils were determined between 46.21-55.76%, 74.01-84.98%, 2.58-4.15%, 0.153-0.187, 382-404 kg/m3 and 13.95-23.15 NTU, respectively.