S Hosseinzadeh - Department of Food Science. Ferdowsi University. Mashhad. Iran
A Bostan - Nanotechnology department, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Microencapsulation is one of the best ways to maintain essentional oils and other volatile and sensitive components from environmental factors. Thus the aim of this study is to examine the effect of modified starch on microencapsulation of spearmint oil by spray drying. The operating conditions, were fixed in all samples. Spearmint oil is 2.5%w/w at all samples. Different concentration of wall including 10%, 20%, 30% w/w were used. The powder was tested for moisture contact, total oil, surface oil, oil retention, particle size, encapsulation efficiency, release at 4 and 25°C and 30% wet, half light (t½) and morphology. The results show that when the wall material increased the moisture contact, release and surface oil decreased, but oil retention, particle size, encapsulation efficiency and t½ increased.

Microencapsulation, Spearmint oil, Spray Dring, Modified Starch