Abstract
Lavandin essential oil (LEO) (Lavandula × intermedia) is a high-yielding aromatic product with broad bioactive potential, but its direct application is hindered by its volatility, rapid oxidation, and environmental sensitivity. In this study, the microencapsulation of LEO by spray drying using different wall materials was investigated: Maltodextrin (MD), Gum Arabic (GA), Whey Protein Concentrate (WPC), Inulin (IN), and Modified Starch (Hi-Cap). The resulting formulations exhibited encapsulation efficiencies (EEs) of 55.35-83.29%, oil retention (RE) of 49.07-76.65%, and yields of 41.39-71.47%. The MD/GA blend with Tween 80 performed best, as it offered high EE and RE, low residual moisture, fast reconstitution, and strong protection of the encapsulated oil against thermal and moisture stress. Gas chromatography-mass spectrometry (GC-MS) identified 38 volatile components, with linalyl acetate (30.38%) and linalool (24.65%) being the major components. Biological tests confirmed that the antimicrobial and antifungal activity of lavandin against some pathogens was maintained even when a much lower concentration of the oil (1-5%) was used in encapsulated form. Antioxidant activity decreased after encapsulation, while tyrosinase inhibition increased, indicating cosmetic potential. These results show that spray drying is an effective strategy for stabilizing LEO and expanding its applications in various industries.
Keywords:
Lavandin essential oil; Lavandula × intermedia; antimicrobial activity; antioxidant potential; encapsulation efficiency; enzyme inhibition; spray drying microencapsulation.