The optimization of microcapsule encapsulating kaffir lime leave extract using complex coacervation

Abstract

The optimization of microcapsule encapsulating of the extract from kaffir lime leaves was developed by complex coacervation technique and freeze-drying technique. A central composite design (CCD) was employed microcapsule encapsulation (condition as level of gelation at 10% and 30% and arabic gum at 20% and 40%). The optimum condition was encapsulated with gelatin 20% and arabic gum 20% (1:1) and was used as wall materials. These were mixed with 10% of extract in extra virgin olive oil as core materials and the ratio of wall materials and core material was 2:1. L*, a*, b*, moisture content, water activity, encapsulation efficiency and citronellal were 65.29, -1.90, 51.09, 1.51, 0.250, 80.25 and 20.38 mg/g of microcapsule, respectively. The particle morphology by scanning electron microscopy (SEM) showed that microcapsules were irregular shape and various size.