S Hosseinzadeh - Department of Food Science. Ferdowsi University. Mashhad. Iran
A Bostan - Nanotechnology department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Spearmint oil is an important food flavouring. But its usage in liquid form is associated with problems in transporting and storage. Encapsulation is a mean to protect sensitive component from environmental factors and for easy use. In this study a mixture of maltodextrin:arabic gum(1:1 by mass)was used to encapsulate spearmint oil by spray drying. Different concentration of wall material (10%, 20%, 30% w/w) and 2.5% w/w oil were used. The powder characteristics such as moisture contact, total oil, surface oil, oil retention, particle size, encapsulation efficiency, release at 4 and 25°C and 30% wet, half light (t½) and powder morphology were studied. The results showed that the increase in wall material led to reduction in moisture contact, release and surface oil but oil retention, particle size, encapsulation efficiency and t½ increased. Also release at 4°C is slower than 25°C.

Microencapsulation,Spearmint oil,Spray Dring, Malthodextrin/Arabic gum