Microencapsulation of caraway extract in beta-cyclodextrin and modified starches

Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with beta-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative. Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with beta-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant. During rapid heating, the beta-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100degreesC and HiCap microcapsules protected them up to 140degreesC, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160degreesC for limonene and 120degreesC for carvone).