Formulation and characterization of micro-emulsions of peppermint and coriander oils extracted by using a supercritical fluid system

Abstract

The present study was designed to formulate and characterize the micro-emulsions of peppermint and coriander oil that extracted by using supercritical fluid extraction system. Moreover, Guar gum and maltodextrin were used as coating materials while preparing encapsulates of peppermint and coriander through freeze-drying. The moisture contents of mint leaves and coriander were 81.28 ± 7.12 and 84.62 ± 6.46% respectively whereas the recorded protein content in mint and coriander leaves were 1.456 ± 0.13 and 5.06 ± 0.03% respectively. The crude fat was high in mint leaves as compared to coriander. However, the ash content was 2.98 ± 0.278 in mint and 2.8 ± 0.12 in coriander leaves. The total phenolic contents (TPC) and antioxidant activity coriander essential oil was high as compared to peppermint oil. The results showed the better antioxidant activity of coriander than peppermint. Encapsulation efficiency of powder showed significant results of wall material. T3 (maltodextrin and coriander oil) exhibited better binding capability of bioactive components as compared to guar gum and mint. T3 was coriander and maltodextrin better ability to inhibit the oxidation process and had good DPPH assays as compared to other treatments. This study showed that the T3 (maltodextrin and coriander oil) exhibited better binding capability of bioactive components as compared to guar gum and mint. T3 was (coriander and maltodextrin) better ability to inhibit the oxidation process and had good DPPH assays to other treatments.

Keywords

• Peppermint
• coriander
• freeze drying
• encapsulated powder
• Guar gum
• maltodextrin