Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties

Abstract

This study aimed to develop a novel cream formulation incorporating pectin-based microcapsules loaded with lemon essential oil (LEO), with the goal of enhancing both sensory attributes and microbiological quality. The capsules were added at increasing concentrations (0%, 0.25%, 0.5%, 0.75%, and 1%) to assess their impact. Physicochemical analysis revealed that higher capsule content significantly improved consistency and viscosity. Microbiological evaluations confirmed the absence of key foodborne pathogens, including Salmonella spp., Listeria monocytogenes, Staphylococcus aureus, and Enterobacteriaceae, in all formulations. Additionally, the antibacterial efficacy of the encapsulated LEO was validated against Escherichia coli and Staphylococcus aureus strains. Sensory analysis using paired comparison, ranking, and hedonic tests demonstrated a clear preference for samples enriched with the 0.5% and 0.75% capsules, noted for their enhanced creaminess, pleasant lemon aroma, and well-balanced flavour. Statistical analysis (ANOVA and principal component analysis, PCA) confirmed significant differences among samples, particularly in texture and aroma attributes. These findings highlight the potential of LEO-loaded pectin capsules as a clean-label strategy to improve both the sensory appeal and microbial safety of cream formulations.