Mesquite gum (Prosopis juliflora) and maltodextrin blends as wall materials for spray-dried encapsulated orange peel oil

The performance of mesquite gum and maltodextrin mixtures in the preparation of encapsulated orange peel oil was evaluated. Emulsions of orange peel oil were prepared using an emulsifier formulated with 1:4, 2:3, 3:2 and 4:1 (w/w) ratios of maltodextrins:mesquite gum solutions (30 %) and spray dried with a laboratory unit. The highest rate of oil encapsulation, 84.6 %, was achieved with the 3:2 ratio of maltodextrin:mesquite. Results showed no statistical difference (p less than or equal to .05) in flavor intensity between samples prepared with all mesquite:maltodextrins mixtures and microcapsules made with gum Arabic only as wall material. The mixtures provided acceptable oil retention and could be an economic alternative to conventional encapsulating agents.