Microencapsulation of lemongrass oil by spray drying: Role of emulsion size, oil loading, and inlet air temperature on flavor retention and release kinetics

Puntos clave

• Flavor retention enhances while using optimal oil loading and reduced emulsion size.
• Higher emulsion sizes correlate with decreased flavor release rates.
• Microencapsulation is achieved via spray drying, evaluating various inlet air temperatures and emulsion configurations.
• Supports the need for precise control in production to maximize flavor preservation of essential oils.