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 (thyme + clove + lemon peel) 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 incorporated successfully into the coating matrix designed by the wall material which is maltodextrin and which represented a barrier allowing the protection of the active principle as well as the controlling its release and retaining the properties of the encapsulated essential oil for a long time. This powder of microcapsules of mixture of essential oils can also be used successfully for medical purposes in capsules in order to remedy certain pathology, in particular for its antioxidant, antibacterial and anti-inflammatory properties.