Microencapsulation of orange oil using simple coacervation: characterization and application in shampoo
As essential oils are highly volatile, they need to be coated with a compatible, stable coating material to maintain their effectiveness during processing and storage. The present research aims to encapsulate orange oil (citrus sinensis) using coacervation technique. Gelatine is used as a coating material. The optimization of microencapsulation is done by varying core to wall (C:W) ratio. The characterization of coacervate microcapsules is also carried out by analysing capsule yield, bulk density, release rate, swelling rate etc. The ratio of 1:2 (C:W) is found to be best amongst all other combinations. It gives maximum capsule yield (88.53 percent) and release rate (32 percent) amongst all core to wall ratios. The stability and sensory analysis of microcapsules are determined by adding 1 percent of microcapsules into shampoo. The coacervates were stable for 3 months at 45°C which is equivalent to 1 year stability at ambient temperature. The sensory analysis also shows significant results.
Flavour is a combination of taste and odour. It triggers the physiological and psychological responses of the human body. They are short chain aldehydes, pyrazine, furans, sulphides etc. Due to their short chain structure, they are volatile in nature. They are highly sensitive to environmental as well as processing conditions. During storage or processing conditions, they might get evaporated or get reacted with other chemical components or get oxidized with air. Therefore, they should be protected or shielded from surrounding conditions. Microencapsulation is one of those preservation techniques.
After the 1st commercial use of microencapsulation in 1954 in carbonless paper (1, 2), various microencapsulation techniques are developed and commercialized (3, 4). Microencapsulation is the coating of active ingredient, called core material, within wall material, also called as shell material. Microencapsulation forms a chemical, physical and physicochemical barrier. It prevents the core material from oxidation, evaporation, interaction with matrix composition etc (5-7). It is more attractive in making flowing liquid flavour into dry, sta ...