CASHEW GUM-GALACTOMANNAN BLENDS FOR ROSEMARY ESSENTIAL OIL ENCAPSULATION

Combinations of plant polysaccharides can result in a wall material with desirable and appropriate encapsulating characteristics. The aim of this study was to evaluate the influence of a novel matrix based on galactomannan and Cashew gum on the microencapsulation of rosemary essential oil by spray drying. First, an emulsion was prepared, and sodium trimetaphosphate was added to cross-link the polysaccharides. A central composite rotatable design was then used to optimize the proportion of polysaccharides needed for the formation of microparticles. An increase in galactomannan concentration significantly affected viscosity (p <0.05), emulsion droplet size, and oil particle size. Higher retention and encapsulation efficiencies were observed for lower galactomannan concentrations. SEM photomicrographs showed no cracks or microparticle fissures. An appropriate percentage for the efficient encapsulation of rosemary essential oil was 19.4% (w/v) cashew gum and 0.4% (w/v) galactomannan.