Stability of encapsulated orange peel oil

Abstract

A study assessed the stability of encapsulated orange peel oil using maltodextrins of various dextrose equivalents. The relative degree of protection provided by these maltodextrins to orange peel oil is quantified. The study methods included: gas chromatography to determine oil profiles during storage; oxygen uptake measurements; accelerated storage studies; and sensory evaluation. It was concluded that limonene-1,2-epoxide and carvone levels may serve as useful indicators of encapsulated orange peel oil stability, and that increased protection was offered to the encapsulated oil by maltodextrin with increasing dextrose equivalents.(wz)