1Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India
2Department of Pharmaceutical Engineering and Technology, Indian Institute of Technology, Banaras Hindu University, Varanasi-221005, Uttar Pradesh, India
*Corresponding author e-mail: arvind00000@gmail.com
Online published on 10 August, 2020.
Ocimum basilicum L., commonly known as “sweet basil” is a plant with high medicinal values and antioxidant potential. Basil oil is rich in phenolics and terpenoid compounds and used as a potential antioxidant, antimicrobial and anti-inflammatory agent. Present research work was aimed to study the effect of wall materials for basil oil microencapsulation. Various wall materials, including sodium alginate (SA) and sodium caseinate (SC), were combined with maltodextrin (MD) in two different ratios (1:2 and 1:1) were used for microencapsulation through spray drying. Among the evaluated wall materials, a combination of MD+SA at a ratio of 1:1 bestowed excellent performance both in terms of encapsulation efficiency and morphological characteristics of the prepared basil oil microcapsules.
Basil oil, Microencapsulation, Spray drying, Encapsulation efficiency
