ENCAPSULATION EFFICIENCY AND RELEASE PROPERTIES OF LEMONGRASS OIL (Cymbopogon citratus (DC) Stapf.) WITH SOY PROTEIN ISOLATE
Keywords:
Lemongrass oil, soy protein isolate, microcapsules, freeze-driedAbstract
This study was aimed to investigate the encapsulation efficiency and release of lemongrass oil with soy protein isolate (SPI). Lemongrass oil was encapsulated by soy protein isolate shell at ratios 1:1, 2:1, and 1:2 by freeze-dried. Morphological properties, chemical reaction and thermal stabilities of lemongrass oil microcapsule were tested by Scanning Electron Microscope (SEM), Fourier Transform Infrared Spectroscopy (FTIR) and thermo gravimetric analysis (TGA). The morphologies of microcapsules lemongrass oil at ratio 2:1 and 1:2 appear the roughest surface and polygonal shape, while those based on microcapsule lemongrass oil at ratio 1:1 exhibit the smoothest surface, round shapes like SPI powder The morphologies of microcapsules lemongrass oil at ratio 2:1 and 1:2 appear the roughest surface and polygonal shape, while those based on microcapsule lemongrass oil at ratio 1:1 exhibit the smoothest surface, round shapes like SPI powder, and all microcapsules lemongrass oil has a particle size larger than soy protein isolate powder. FTIR spectra of the all microcapsule lemongrass oil confirmed the presence of lemongrass oil. The TGA thermogram shown microcapsule lemongrass oil ratio at 1:1 exhibit two mass loss zones and losing the least weight. Microcapsule lemongrass oil can be applied in the agricultural industry such as add-in animal feed etc.
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