Study of the Encapsulated Orange Peel Essential Oil Properties for Application in Cookie Production
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Abstract
This study aimed to extract essential oils from the peels of three citrus cultivars – Murcott mandarin, Honey mandarin, and Sri Thong in both fresh and dried forms using steam distillation. The highest oil yield was obtained from fried Murcott Mandarin peel, reaching 3.47%, compared with the fresh samples and other cultivars. The extracted oil was encapsulated using three combinations of wall materials: maltodextrin with gum Arabic (MD10:GA), maltodextrin with soy protein isolate (MD10:SPI), and maltodextrin with whey protein isolate (MD10:WPI), all at a 1:1 ratio. The encapsulated oil was then blended with essential oil at a 4:1 ratio and subsequently freeze-dried. Among these, the MD10:GA formulation exhibited the highest encapsulation efficiency of 84.90% (p<0.05), with a water activity of 0.27, bulk density of 0.24 g/cm3, the lowest tapped density of 0.33 g/cm3, and the highest oil retention of 0.74 g/100 g (p<0.05). The stability of the encapsulated powders was further evaluated under storage at 25°C and 35°C for 4 weeks. Results showed a decline in oil content, accompanied by an increase in water activity and acid value, with accelerated deterioration at 35°C. Encapsulated essential oils were incorporated into cookies at five levels: CK1 (control, without encapsulates), CK2 (fresh peel), CK3 (5 g encapsulates/100 g cookie), CK4 (10 g encapsulates/100 g cookie), and CK5 (15 g encapsulates/100 g cookie). Cookies were stored in polyethylene bags placed inside aluminium foil zipper pouches at 25°C for 3 weeks. Over storage, lightness (L*), redness (a*), and yellowness (b*) decreased compared with week zero, while hardness and fracturability increased with higher levels of encapsulates and gradually declined over time. Notably, CK5 cookies showed the lowest TBA value of 13.72±0.19 mg MDA/100 g at week 3, in contrast with CK1, which exhibited the highest rancidity, indicating that higher levels of encapsulates effectively delayed lipid peroxidation. No microbial contamination was detected throughout storage. Overall, these findings highlight the potential of dried Sai Nam Phueng orange peel essential oil, when encapsulated, as a functional ingredient for developing bakery products, such as cookies.
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