Encapsulation of garlic essential oil by batch PGSS process

Abstract

Garlic (Allium sativum L.) is reach in several volatile and non-volatile compounds responsible for treatment or prevention of different diseases, but also for the characteristic pungent aroma and taste that could be reduced by encapsulation methods. In this study, a hydrophilic and biodegradable compound had been used to formulate garlic essential oil by means of the PGSS process. The particles properties (size, distribution, bulk density and morphology) were depending on the experimental conditions (pre-expansion temperature and pressure, GPR and type of mixing element). Powders with particle sizes ranging from 71.124 mm to
205.64 mm were obtained, showing an increasing of the particle size when pre-expansion temperature is increasing. The batch PGSS system has been applied and a good encapsulation efficiency of garlic oil (26.10 – 48.93%) was obtained. The optical microscope images indicated agglomeration of the particles as the quantity of oil increase, suggesting that some fraction of oil that is not encapsulated makes particles sticky.