The Effect of Carbohydrates on the Stability of Microencapsulated Limonene with Whey Protein Concentrate

In this study, colloidal suspensions with a concentration of 15% whey protein concentrate as wall material and d-limonene as the core was prepared in water. The emulsion was microencapsulated using spray drying and its particle characteristics were studied. In order to determine the stability of the wall and the release rate d-limonene, prepared microcapsules kept at room temperature for 6 weeks. Results showed that the addition of carbohydrate release rate d - limonene reduced. Scanning electron micrograph showed samples containing inulin and sucrose have roundness and smooth surfaces than samples with glucose and without carbohydrates. However, samples without carbohydrate were wrinkled and with gaps and holes in the surface.