Microencapsulation of cornmint oil with octenyl succinate anhydride debranched starch by electrostatic spray drying:...

In this study, a novel method for the preparation of corn mint oil microcapsules was developed using electrostatic spray drying (ESD) with three octenyl succinate anhydride debranched starch (OSADS) wall materials. It was complexed with gum arabic (GA) and maltodextrin (MD). This study addresses the research gap that traditional methods have low efficiency in encapsulating volatile compounds (such as essential oils). The control group used ordinary spray drying (OSD) and untreated starch wall material. After debranching, OSADS exhibits reduced solubility and viscosity, enabling the encapsulation of more aromatic compounds. The loading of the microcapsules ranged from 50.26 % to 73.28 %, indicating that the encapsulation efficiency was significantly improved using OSADS compared to traditional methods. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed spherical core-shell structures and multicapsule structures. The slow-release process of cornmint oil was efficiently monitored in real-time using transfer quadrupole time-of-flight mass spectrometry (SICRIT-QTOF MS). Gas chromatography-mass spectrometry (GC-MS) analysis showed that the microcapsules retained 19 aromatic components, and their release kinetics conformed to first-order, Higuchi, and Weibull models. These results suggest that the electrostatic spray drying method combined with OSADS is an effective approach for preparing flavor microcapsules, ensuring efficient encapsulation and release of aromatic compounds.