Effect of Emulsifiers and Wall Materials on Particle Size Distribution and Stability of the Blended Essential Oils Nanoemulsions

Abstract

In the present work, microencapsulation of the essential oil blend (clove + lemon peel + thyme) was successfully used to produce a product that can be used as food additives or in the pharmaceutical industry for the manufacture of a food supplement or so-called nutraceutical of plant origin. The characterization of the powder of the microcapsules made it possible to observe that the essential oil was successfully incorporated into the coating matrix. This was designed by the wall material, namely maltodextrin represented a barrier allowing the protection of the active principle, the control of its release and the property retention of the encapsulated essential oil for a long time. This powder of microcapsules of essential oil mixture can be successfully used for medical purposes to remedy certain pathologies, in particular for its antioxidant, antibacterial and anti-inflammatory properties.