Stability and characteristics of encapsulated nutmeg essential oil as flavor ingredient
Indonesia is major exporter of dried nutmeg, mace, and nutmeg oil. With the increasing market demand for extremely low aflatoxin content level in nutmeg, and mace, the alternative to utilize instant nutmeg essential oil powder as food ingredients is interesting to be explored. Nutmeg essential oil is obtained from nutmeg seed and mace by distillation process. The aims of this study were to find the emulsion formula to encapsulate the nutmeg essential oil with excellent quality, and to obtain the encapsulated nutmeg essential oil which is stable for flavor ingredient. Treatments were 1) the combination of 5% gum Arabic with two levels of maltodextrin at 31 and 36% for making the emulsion used as the encapsulation material, 2) time for homogenization process of the emulsion at two levels 10 and 15 min, and 3) three levels of nutmeg essential oils added to the emulsion: 1.5, 2.0, and 2.5%. Spray drying was applied to obtain the nutmeg essential oil instant powder. The results indicated that 5% gum Arabic combined with 31% maltodextrin provided appropriate wall material for the encapsulation formula producing stable emulsion with low viscosity. The emulsion could produce microcapsule, which was fine and not lumpy. Encapsulation technique with spray drying method was able to preserve and protect nutmeg essential oil during spray drying and storage.
Djiuardi, E., Fardiaz, D. and Purwadaria, H.K. (2018). Stability and characteristics of encapsulated nutmeg essential oil as flavor ingredient. Acta Hortic. 1213, 41-48
nutmeg essential oil, encapsulation, gum Arabic, maltodextrin, spray drying