Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release

Basil ( Ocimum basilicum L.) essential oil (BEO) draws attention for its phenolic acid content which causes it to be used as a medicinal agent and food additive. However, its vulnerability to environmental and technological factors can be an obstacle to its implementation in industry and, at this point, encapsulation technology is utilized. The objective of this study was to encapsulate BEO using a spray drying technique to extend its shelf life, and to evaluate the influence of different wall material formulations on the properties of the BEO microcapsules. Gum Arabic (GA), maltodextrin (MD), and whey protein isolate (WPI) were used as wall materials and four different formulations were studied: GA, GA:WPI (1:1, w/w), GA:WPI:MD (1:1:1, w/w), and WPI:MD (1:1, w/w). The GA, GA:WPI, and GA:WPI:MD emulsions displayed shear thinning behavior (pseudoplastic, n