Preparation and characterization of pandan and betel essential oil microcapsules as functional additives in milk

Abstract

Encapsulation protects essential oils (EOs) from heat, oxygen, and light. It allows controlled release and enhances their use as preservatives and functional additives in food. This research aimed to produce pandan EO microcapsule (P-EOM) and betel EO microcapsule (B-EOM) as functional food additives. In this study, the microcapsules were prepared via emulsification and freeze-drying. The oil phase [2% (v/v) EO, 10% (w/v) wall materials, and 8% (v/v) Tween 80] was mixed with 80% (v/v) distilled water using a high-shear homogenizer, frozen at -20 °C for 24 h, and freeze-dried at -44 °C for 24 h. The microcapsules were analyzed for encapsulation efficiency, morphology, color, chemical structure, and antioxidant activity. They were then added to milk as a model food system to study their effects on its properties. The percentage of encapsulation efficiency for P-EOM and B-EOM was 65.33% and 82.24%, respectively, with a significant difference (p < 0.05). Morphologically, all microcapsules exhibited a predominantly spherical shape with smooth surfaces with particle sizes relatively less than 100 μm. B-EOM exhibited a significantly higher antioxidant activity (93.90%) than P-EOM (76.15%) (p < 0.05). Incorporating both EO microcapsules enhanced the milk’s antioxidant activity and suppressed microbial growth without significantly altering its original pH. In summary, P-EOM and B-EOM show great potential as functional food additives, offering promising applications in food preservation that benefit both the food industry and consumer health.