The effect of microencapsulation parameters on thymol and carvacrol content of thyme oil

In this research, microcapsules containing thyme oil using gelatin/arabic gum wall materials, crosslinked with tannic acid were obtained. In this context, the oil loading (%), oil content (%), microencapsulation efficiency (%), release rate (%), antioxidant activity with DPPH, total phenolic compound, colour value and morphological analyzes of the microcapsules were performed. Thymol and carvacrol amounts and lutein content in the encapsulated thyme oil were determined with the help of high performance liquid chromatography (HPLC). In addition, peach juice production was carried out and microcapsules produced under optimum conditions were added to the obtained peach juice. During 7 days of storage, pH measurement and total mesophilic aerobic bacteria counts were performed in the control samples and the enriched samples. It was determined that the major volatile components of thyme essential oil by GC/MS analysis were α-pinene, carvacrol and thymol. Microcapsules, which have the highest microencapsulation efficiency value (70.09 % ± 1.86), was determined as optimum condition. It has been found that the release increased as the amount of thyme essential oil in the microcapsules increased, while the amounts of gelatin and tannic acid increased, the release of thyme essential oil from the microcapsules reduced. As the amount of thyme oil increased in microcapsules, amounts of thymol and carvacrol, antioxidant and total phenolic contents were increased. Thyme essential oil did not contain lutein pigment. Samples have been gained antimicrobial properties by addition to the peach juice of the microcapsules produced in optimum conditions and storage. All the results were evaluated statistically (p<0.05).