2025/07/15 by Mokhtari, N., El Farissi, Hammadi, Mdarhri, Y. +4
paper · doi:10.48317/imist.prsm/morjchem-v13i3.57022
Essential oils (EOs) from Origanum compactum (Oregano) and Myrtus communis (Myrtle) possess multiple valuable physiological functions, but their application in the food industry is limited by their instability and volatility under adverse conditions. To overcome these limitations, a proposed formulation of these EOs was microencapsulated using gelatin-gum Arabic (G-GA) as wall materials. Optimal process conditions for encapsulation efficiency (EE%) were determined through response surface analysis, yielding a concentration of wall material (CWM) of 5%, a ratio core-to-wall (RCW) of 1:1, and a pH of 4. Theoretical and practical encapsulation efficiencies were 84.76% and 83.32% ± 0.72%, respectively. At the same time, optimization of the microencapsulation size revealed that emulsification time, stirring speed, CWM, RCW significantly influenced microcapsule size. Larger microcapsules (approximately 68 µm) were achieved under minimal emulsification time (5 minutes), reduced stirring speed (450 rpm), higher CWM (5%), and RCW of 1:2, favoring thicker walls and slower release profiles. Conversely, smaller microcapsules (~ 12 µm) were obtained with longer emulsification times (20 minutes), increased stirring speed (1000 rpm), lower CWM (1%), and RCW of 1:1, promoting thinner walls and faster release. Kinetic studies revealed that the dual-size microcapsule system could achieve immediate Minimum Inhibitory Concentration (MIC) against toxigenic Aspergillus flavus and other fungal species contaminating peanuts. Additionally, it provides sustained release under typical storage conditions (25°C, 60% RH), ensuring effective fungal control. At (35°C, 80% RH), the release rate increased, providing rapid antifungal action under conditions that favor fungal proliferation. Conversely, at 4°C and -20°C, release rates were substantially reduced, thereby preserving microcapsule integrity during storage and transport prior to use. This study investigates a dual-size microencapsulation method for Origanum compactum and Myrtus communis essential oils to give antifungal protection to stored peanuts, all while contributing to food security and encouraging the use of green technology. The study presents a novel encapsulation approach based on parameter optimization that not only improves the stability and controlled release of essential oils, but also has the potential to increase industrial productivity and reduce the environmental impact of conventional preservation methods. The discoveries represent a significant improvement in sustainable food storage technology, since they combine natural bioactive substances with novel delivery techniques to increase food safety and nutritional quality. This study makes a significant contribution to the broader research and development environment by linking eco-innovation and industrial applications, and provides a scalable, sustainable model for the food industry.