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Abstract
This study investigates some conditions for encapsulating Asian chives (Allium tuberosum Rottl. Ex Spreng) essential oil using spray drying technique, including: (i) the carriers of α-cyclodextrin (α-CD), γ-cyclodextrin (γ-CD), α-CD and maltodextrin (MD) mixture (2:1 ratio) and γ-CD and MD mixture (2:1 ratio); (ii) the proportion of chive essential oil added is 1, 2, 5 and 8%; (iii) spray drying temperatures are 150, 160, 170 and 180ºC. The microencapsulation process uses a spray dryer with a centrifugal nozzle (pumping speed 30 ml/min, rotating disc speed 22,000 rpm). The quality of the microencapsulated powder is evaluated based on its moisture content, solubility, encapsulation efficiency, and antioxidant properties. The results showed that the carrier mixture γ-CD: MD (ratio 2:1), additional essential oil ratio of 5% and spray drying temperature of 170ºC gave the highest microencapsulation efficiency of 91.84%. Under this condition, the powder has a moisture content of 1.87%, a solubility of 91.84%, powder particles are spherical with a smooth or concave surface, size (photographed by scanning electron microscope) 5 – 70 µm, and is resistant to oxidation (IC50 = 62.24 µg/ml). The sulfide compound in the powder was identified as dimethyl trisulfide.
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How to Cite
Nguyen Thi Van Anh & Pham Xuan Phuong. (2025). Research on the production of essential oil microencapsulated powder from garlic chives leaves using spray drying technique. E-Journal of Agricultural Science and Technology, 9(2), 4981–4991. https://doi.org/10.46826/huaf-jasat.v9n2y2025.1258
Section
FOOD TECHNOLOGY - ENGINEERING
Copyright @ 2017-2025 by E-Journal of Agricultural Science and Technology
References
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Balasubramani, P., Palaniswamy, P. T., Visvanathan, R., Thirupathi, V., Subbarayan, A., & Maran, J. P. (2015). Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology. International Journal of Biological Macromolecules, 72, 210-217.
Hamad, S. H. (2012). Factors affecting the growth of microorganisms in food. Progress in Food Preservation, 405-427.
Bakry, A. M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M. Y., Mousa, A., & Liang, L. (2016). Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety, 15(1), 143-182.
Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
Bruschi, M. L., Cardoso, M. L. C., Lucchesi, M. B., & Gremião, M. P. D. (2003). Gelatin microparticles containing propolis obtained by spray-drying technique: preparation and characterization. International Journal of Pharmaceutics, 264(1-2), 45-55.
Choudhury, N., Meghwal, M., & Das, K. (2021). Microencapsulation: An overview on concepts, methods, properties and applications in foods. Food Frontiers, 2(4), 426-442.
De Oliveira Alencar, D. D., de Souza, E. L., da Cruz Almeida, E. T., da Silva, A. L., Oliveira, H. M. L., & Cavalcanti, M. T. (2022). Microencapsulation of Cymbopogon citratus DC Stapf essential oil with spray drying: Development, characterization, and antioxidant and antibacterial activities. Foods, 11(8), 1111.
De Barros Fernandes, R. V., Marques, G. R., Borges, S. V., & Botrel, D. A. (2014). Effect of solids content and oil load on the microencapsulation process of rosemary essential oil. Industrial Crops and Products, 58, 173-181.
Alvarenga Botrel, D., Vilela Borges, S., Victória de Barros Fernandes, R., Dantas Viana, A., Maria Gomes da Costa, J., & Reginaldo Marques, G. (2012). Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science and Technology, 47(11), 2289-2296.
Hermanto, R. F., Khasanah, L. U., Atmaka, W., Manuhara, G. J., & Utami, R. (2016). Physical characteristics of cinnamon oil microcapsule. In IOP Conference series: Materials Science and Engineering, 107(1), 012064. IOP Publishing.
Hu, G., Sheng, C., Mao, R., Ma, Z., Lu, Y., & Wei, D. (2013). Essential oil composition of Allium tuberosum seed from China. Chemistry of Natural Compounds, 48, 1091-1093.
Hoyos-Leyva, J. D., Bello-Pérez, L. A., Alvarez-Ramirez, J., & Garcia, H. S. (2018). Microencapsulation using starch as wall material: A review. Food reviews International, 34(2), 148-161.
Nath, R., Singha, S., Nath, D., Das, G., Patra, J. K., & Talukdar, A. D. (2022). Phytochemicals from Allium tuberosum Rottler ex Spreng show potent inhibitory activity against B-Raf, EGFR, K-Ras, and PI3K of non-small cell lung cancer targets. Applied Sciences, 12(22), 11749.
Nguyen, T.V. A., & Yoshii, H. (2017). Encapsulation of allyl sulfide with middle–chain triglyceride oil and cyclodextrin by spray drying.Japan Journal of Food Engineering, 18(1), 35-42.
Petropoulos, S. A., Di Gioia, F., Polyzos, N., & Tzortzakis, N. (2020). Natural antioxidants, health effects and bioactive properties of wild Allium species. Current Pharmaceutical Design, 26(16), 1816-1837.
Pino, J. A., Fuentes, V., & Correa, M. T. (2001). Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and rakkyo (Allium chinense G. Don). Journal of Agricultural and Food Chemistry, 49(3), 1328-1330.
Ramakrishnan, S., Ferrando, M., Aceña-Muñoz, L., Mestres, M., De Lamo-Castellví, S., & Güell, C. (2014). Influence of emulsification technique and wall composition on physicochemical properties and oxidative stability of fish oil microcapsules produced by spray drying. Food and Bioprocess Technology, 7, 1959-1972.
Samborska, K., Poozesh, S., Barańska, A., Sobulska, M., Jedlińska, A., Arpagaus, C., Malekjani, N. and Jafari, S.M. (2022). Innovations in spray drying process for food and pharma industries. Journal of Food Engineering, 321, 110960.
Singha, S., Nath, R., Nath, D., & Talukdar, A. D. (2024). Therapeutic role of garlic chives (Allium tuberosum) in human diseases with reference to phytochemistry, pharmacology, and future directions. In: Medicinal Spices and Herbs from India (pp. 175-189). Apple Academic Press.
Sun, X., Cameron, R. G., & Bai, J. (2019). Microencapsulation and antimicrobial activity of carvacrol in a pectin-alginate matrix. Food Hydrocolloids, 92, 69-73.
Veiga, R. D. S. D., Aparecida Da Silva-Buzanello, R., Corso, M. P., & Canan, C. (2019). Essential oils microencapsulated obtained by spray drying: a review. Journal of Essential Oil Research, 31(6), 457-473.
Yabuki, Y., Mukaida, Y., Saito, Y., Oshima, K., Takahashi, T., Muroi, E., Hashimoto, K., & Uda, Y. (2010). Characterisation of volatile sulphur-containing compounds generated in crushed leaves of Chinese chive (Allium tuberosum Rottler). Food Chemistry, 120(2), 343-348.
Yu, J., Castada, H. Z., Huang, X., & Barringer, S. A. (2019). Comparison of encapsulation of garlic oil with α-, β, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT MS). Journal of Food Processing and Preservation, 43(2), e13865.
Xie, Y., Wang, A., Lu, Q., & Hui, M. (2010). The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule. Czech Journal of Food Sciences, 28(5), 433-439.
Xiao, Z., Xia, J., Zhao, Q., Niu, Y., & Zhao, D. (2022). Maltodextrin as wall material for microcapsules: A review. Carbohydrate Polymers, 298, 120113.
Nguyễn Tài Cẩn. (2004). Cây cỏ Việt Nam – Tên gọi và ứng dụng. Nhà xuất bản Khoa học và Kỹ thuật.
Huỳnh Thị Ngọc Ni. (2019). Nghiên cứu thành phần hóa học và khả năng kháng oxi hóa của tinh dầu lá hẹ ở Phú Yên. Tạp chí Khoa học trường Đại học Phú Yên, 21, 21-29.
Nguyễn Phú Thương Nhân, Mai Huỳnh Cang,Võ Tấn Thành, Trần Thị Yến Nhi, Nguyễn Dương Vũ, Lê Thị Hồng Nhan, Nguyễn Văn Gia Pháp và Bạch Long Giang. (2019). Nghiên cứu ảnh hưởng của một số yếu tố công nghệ đến hiệu quả quá trình vi bọc tinh dầu sả dạng bột bằng phương pháp sấy phun. Tạp chí Khoa học và Công nghệ, 2(3), 1-8.
Balasubramani, P., Palaniswamy, P. T., Visvanathan, R., Thirupathi, V., Subbarayan, A., & Maran, J. P. (2015). Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology. International Journal of Biological Macromolecules, 72, 210-217.
Hamad, S. H. (2012). Factors affecting the growth of microorganisms in food. Progress in Food Preservation, 405-427.
Bakry, A. M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M. Y., Mousa, A., & Liang, L. (2016). Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety, 15(1), 143-182.
Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food Science and Technology, 28(1), 25-30.
Bruschi, M. L., Cardoso, M. L. C., Lucchesi, M. B., & Gremião, M. P. D. (2003). Gelatin microparticles containing propolis obtained by spray-drying technique: preparation and characterization. International Journal of Pharmaceutics, 264(1-2), 45-55.
Choudhury, N., Meghwal, M., & Das, K. (2021). Microencapsulation: An overview on concepts, methods, properties and applications in foods. Food Frontiers, 2(4), 426-442.
De Oliveira Alencar, D. D., de Souza, E. L., da Cruz Almeida, E. T., da Silva, A. L., Oliveira, H. M. L., & Cavalcanti, M. T. (2022). Microencapsulation of Cymbopogon citratus DC Stapf essential oil with spray drying: Development, characterization, and antioxidant and antibacterial activities. Foods, 11(8), 1111.
De Barros Fernandes, R. V., Marques, G. R., Borges, S. V., & Botrel, D. A. (2014). Effect of solids content and oil load on the microencapsulation process of rosemary essential oil. Industrial Crops and Products, 58, 173-181.
Alvarenga Botrel, D., Vilela Borges, S., Victória de Barros Fernandes, R., Dantas Viana, A., Maria Gomes da Costa, J., & Reginaldo Marques, G. (2012). Evaluation of spray drying conditions on properties of microencapsulated oregano essential oil. International Journal of Food Science and Technology, 47(11), 2289-2296.
Hermanto, R. F., Khasanah, L. U., Atmaka, W., Manuhara, G. J., & Utami, R. (2016). Physical characteristics of cinnamon oil microcapsule. In IOP Conference series: Materials Science and Engineering, 107(1), 012064. IOP Publishing.
Hu, G., Sheng, C., Mao, R., Ma, Z., Lu, Y., & Wei, D. (2013). Essential oil composition of Allium tuberosum seed from China. Chemistry of Natural Compounds, 48, 1091-1093.
Hoyos-Leyva, J. D., Bello-Pérez, L. A., Alvarez-Ramirez, J., & Garcia, H. S. (2018). Microencapsulation using starch as wall material: A review. Food reviews International, 34(2), 148-161.
Nath, R., Singha, S., Nath, D., Das, G., Patra, J. K., & Talukdar, A. D. (2022). Phytochemicals from Allium tuberosum Rottler ex Spreng show potent inhibitory activity against B-Raf, EGFR, K-Ras, and PI3K of non-small cell lung cancer targets. Applied Sciences, 12(22), 11749.
Nguyen, T.V. A., & Yoshii, H. (2017). Encapsulation of allyl sulfide with middle–chain triglyceride oil and cyclodextrin by spray drying.Japan Journal of Food Engineering, 18(1), 35-42.
Petropoulos, S. A., Di Gioia, F., Polyzos, N., & Tzortzakis, N. (2020). Natural antioxidants, health effects and bioactive properties of wild Allium species. Current Pharmaceutical Design, 26(16), 1816-1837.
Pino, J. A., Fuentes, V., & Correa, M. T. (2001). Volatile constituents of Chinese chive (Allium tuberosum Rottl. ex Sprengel) and rakkyo (Allium chinense G. Don). Journal of Agricultural and Food Chemistry, 49(3), 1328-1330.
Ramakrishnan, S., Ferrando, M., Aceña-Muñoz, L., Mestres, M., De Lamo-Castellví, S., & Güell, C. (2014). Influence of emulsification technique and wall composition on physicochemical properties and oxidative stability of fish oil microcapsules produced by spray drying. Food and Bioprocess Technology, 7, 1959-1972.
Samborska, K., Poozesh, S., Barańska, A., Sobulska, M., Jedlińska, A., Arpagaus, C., Malekjani, N. and Jafari, S.M. (2022). Innovations in spray drying process for food and pharma industries. Journal of Food Engineering, 321, 110960.
Singha, S., Nath, R., Nath, D., & Talukdar, A. D. (2024). Therapeutic role of garlic chives (Allium tuberosum) in human diseases with reference to phytochemistry, pharmacology, and future directions. In: Medicinal Spices and Herbs from India (pp. 175-189). Apple Academic Press.
Sun, X., Cameron, R. G., & Bai, J. (2019). Microencapsulation and antimicrobial activity of carvacrol in a pectin-alginate matrix. Food Hydrocolloids, 92, 69-73.
Veiga, R. D. S. D., Aparecida Da Silva-Buzanello, R., Corso, M. P., & Canan, C. (2019). Essential oils microencapsulated obtained by spray drying: a review. Journal of Essential Oil Research, 31(6), 457-473.
Yabuki, Y., Mukaida, Y., Saito, Y., Oshima, K., Takahashi, T., Muroi, E., Hashimoto, K., & Uda, Y. (2010). Characterisation of volatile sulphur-containing compounds generated in crushed leaves of Chinese chive (Allium tuberosum Rottler). Food Chemistry, 120(2), 343-348.
Yu, J., Castada, H. Z., Huang, X., & Barringer, S. A. (2019). Comparison of encapsulation of garlic oil with α-, β, and γ-cyclodextrin using Selected Ion Flow Tube-Mass Spectrometry (SIFT MS). Journal of Food Processing and Preservation, 43(2), e13865.
Xie, Y., Wang, A., Lu, Q., & Hui, M. (2010). The effects of rheological properties of wall materials on morphology and particle size distribution of microcapsule. Czech Journal of Food Sciences, 28(5), 433-439.
Xiao, Z., Xia, J., Zhao, Q., Niu, Y., & Zhao, D. (2022). Maltodextrin as wall material for microcapsules: A review. Carbohydrate Polymers, 298, 120113.