Microencapsulation of nutmeg essential oil (Myristica fragrans) via spray drying: effects of feed emulsion parameters on emulsion and powder characteristics

Nutmeg essential oil (Myristica fragrans) is susceptible to deterioration and chemically unstable when exposed the environment, resulting in a loss of bioactive compounds development off-flavors. Microencapsulation then used enhance shelf stability nutritional value. This study aimed attempt nutmeg encapsulation, utilizing spray drying technique by analyzing effect emulsion parameters. An array process parameters including wall material content (7, 8, 9%), mass ratio carrageenan soy protein isolate (1:2, 1:1, 2:1), concentration (25, 50, 75%) were thoroughly investigated. The results showed that almost all significantly influence (p < 0.05) on determining powder quality. microencapsulation with 1:2 gave better microcapsules characteristics than other powders. was performed solid 7% as at 25% core best performance, highest yield (83.33±0.37%) good (i.e. stability, viscosity, diameter droplet) properties moisture content, total solid, hygroscopicity, color).