Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil

In this study, pepper seed oil (PSO) was microencapsulated by spray drying M optimum conditions: oil/total solid material M 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 degrees C. Particle size distribution and morphology of the PSO powder (PSOP) were determined by a laser particle diameter analyzer and scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) were employed to identify the specific chemical groups of PSO, MD, and GA in the PSO-GA/MD complexes. The thermal stability of PSOP was evaluated by thermogravimetric (TGA) and differential thermal analysis (DTA). PSOP displayed inhibitory activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus faecalis although PSO had an antimicrobial activity against only Staphylococcus aureus. GA/MD microencapsulation resulted in significant preservation of PSO against oxidation during storage period.

Automated summary

In this study, pepper seed oil was successfully microencapsulated by spray drying under optimal conditions, showing improved antimicrobial activity and enhanced antioxidant properties. The use of gum Arabic/maltodextrin as encapsulating agents significantly contributed to the preservation of PSO and its inhibitory effects against various bacteria species.