Limonene encapsulation in freeze-drying of gum Arabic-sucrose-gelatin systems

Encapsulation of limonene in freeze-drying of various matrices consisting of gum Arabic, sucrose and gelatin was studied. Retention of limonene in freeze-drying was observed by measuring absorbance at 252 nm using a spectrophotometer. Two different levels of limonene, in the weight ratios (w/w) of 9:1 and 8.5:1.5 (total solids (TS):limonene) were studied. Highest amount of limonene (75.3 +/- 0.3% of initially added amount) in the emulsions homogenised at 25 MPa (4 MPa in second stage) followed by freeze-drying, was retained in a matrix consisting of gum Arabic, in the ratio of 9:1 (w/w). A mixture consisting of gelatin-sucrose-gum Arabic in the w/w ratio of 0.66:0.17:0.17 retained highest amount (71.8 +/- 0.1% of initially added amount) of limonene in the ratio (w/w) of 8.5:1.5 (TS:limonene). A matrix consisting of gum Arabic-sucrose-gelatin (1: 1: 1 w/w/w) with added limonene at a ratio (w/w) of 9:1 (TS:limonene), was used to study the effects of ultra high-pressure homogenisation (50-250 MPa) on limonene encapsulation in freeze-drying. Highest amount (84% of initially added amount) of limonene was retained in the emulsions homogenised at a pressure of 100 MPa. Electron micrograph of freeze-dried matrix of gum Arabic sucrose-gelatin in the weight ratio of 1: 1: 1 suggested that it possessed a flake like structure, which was free of dents and shrinkage. A mixture consisting of gum Arabic-sucrose-gelatin is an efficient encapsulant for limonene encapsulation by freeze-drying. (C) 2006 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.