Microencapsulation of holy basil oil using modified starch by spray drying method

Abstract

Holy basil is a local herb that can planted all over Thailand. It is the significant ingredient in Thai famous dish named “Pad ga prao” because of its unique scent which is released when cooked. Apart from the cuisine, its essential oil has been used in various industries including cosmetics, perfumery, and pharmaceuticals. However, their degradation under light, moisture, and high temperature during storage is the main problem of their utility. In this research, the encapsulation process is selected to prevent the problem. The modified starch was used as wall materials. Holy basil oil (HBO) has three main components: Eugenol, Methyl-eugenol, and beta-caryophyllene, which significantly affect its benefits. This research aims to study the most suitable condition that can increase the stability of the oil and retain three main components in HBO by spray drying method. The mass ratio of oil to modified starch and air inlet temperature of the spray dryer were studied and the effect with the encapsulated powder was evaluated by the properties of encapsulated power and retention of the components. From the result, the conclusion led to the mass ratio of HBO to wall materials equal to 1 to 4 is the most suitable condition to encapsulate the HBO by spray drying method.