The effect of different wall materials on the microencapsulation of sweetgum (Liquidambar orientalis) oil

Objectives: Determination of the effects of different encapsulation (wall) materials on the microencapsulation of sweetgum oil by utilization of spray drying. Material and Methods: Within the scope of this thesis sweetgum tree bark oil was transformed into powder with the utilization of formulated combinations with response surface methodology (that is Central Composite Design of RSM) with protein based (Whey Protein Isolate and Pea Protein) and carbohydrate based (Maltodextrin and Gum Arabic) wall materials and application of spray drying. The physical (aw, MC, ρb, ρt etc.) and chemical (phenolic content and antioxidant activity) characteristics of the spray dried sweetgum powders were then analyzed to determine the effect of the formulated combinations of the wall material on the spray dried sweetgum powders. Results: As a results of the effect of the different wall material on the encapsulation of spray dried sweetgum powder analysis, the spray dried samples demonstrated characteristic that are synonymous with their formulated combination of the wall material and its ratio. Most observantly the proteins (M1) were responsible for forming better films and the carbohydrates (M2) tends to improve on the overall characteristics of the powders depending of their formulation ratios, which really affected the overall encapsulation efficiency. This intend affected the resultant surface and total phenolic content, as well as antioxidant capacity, which was really crucial for the desired final product. Based on the resultant evaluation the optimally spray dried sample was selected, with which an optimization analysis was carried out (5 repetitive trials of the sample). The results showed that the higher levels of sweetgum oil in the formulation sample resulted in overall higher chemical characteristics. With the encapsulation efficiency ranging from 30.10% - 96.69%, most samples that demonstrated high efficiency rates were formulations of the combinations with whey protein isolate, pea protein and high concentrations of maltodextrin. Conclusion: Its was understood that implementation of the wall material with the formulation and combination of protein based M1 (whey protein isolate 7.446g, pea protein 22.554g), carbohydrate based M2 (Maltodextrin 30g, Gum Arabic 0g) was the most efficient for the optimum yield and encapsulation efficiency of the spray dried sweetgum powders. The fact that higher retentions of phenolic components for the sample dried with this combination of wall material indicated effective encapsulation. In addition, due to the high medical benefits of the sweetgum oil (antibacterial, anti-inflammatory, unique anesthetic, antipathogenic, antiviral, and antioxidant), more studies are deserved to be carried on its incorporation into foods.