Background: Lavender oil consists of around 100 components and is susceptible to volatilisation and degradation reactions. Aim: Microencapsulate lavender oil by spray drying using a biocompatible polymeric blend of gum acacia and maltodextrin to protect the oil components. Effect of total polymer content, oil loading, gum acacia, and maltodextrin proportions on the size, yield, loading, and encapsulation efficiency of the microparticles was investigated. Methods: Morphology and oil localisation within microparticles were assessed by confocal laser scanning electron microscope. Structural preservation and compatibility were assessed using Fourier transform infra-red spectroscopy, differential scanning calorimetry, and gas chromatography-mass spectrometry. Results: Lavender microparticles of size 12.42 ± 1.79 µm prepared at 30 w/w% polymer concentration, 16.67 w/w% oil loading, and 25w/w% gum acacia showed maximum oil protection at high loading (12 mg w/w%), and encapsulation efficiency (77.89 w/w%). Conclusion: Lavender oil was successfully microencapsulated into stable microparticles by spray drying using gum acacia/maltodextrin polymeric blend.
Keywords: Lavender oil; encapsulation efficiency; essential oil microparticles; gum acacia; maltodextrin; microencapsulation; spray drying; structural preservation of oil.