Abstract Citrus oil was encapsulated in polyethylene glycol (PEG) using the particles from gas saturated solutions (PGSS) technique. The impact of process conditions, i.e., pressure, temperature, and citrus oil/PEG mixing ratio on the characteristics of formed microparticles has been investigated. The particles with sizes of 190.56–373.32 μm and different shapes were obtained. The efficiency of encapsulation ranged between 43.95% and 83.87%. The oxidative stability and in vitro release was significantly changed depending on storage temperature and pH of the incubation medium, respectively, and the oxidative stability was significantly improved by encapsulation using PGSS process.

中文翻译：

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使用来自气体饱和溶液 (PGSS) 工艺的颗粒形成、表征和释放柑橘油-聚合物微粒

摘要 利用气体饱和溶液（PGSS）技术将柑橘油包裹在聚乙二醇（PEG）中。已经研究了工艺条件，即压力、温度和柑橘油/PEG混合比对形成的微粒特性的影响。获得了尺寸为 190.56-373.32 μm 和不同形状的颗粒。封装效率介于 43.95% 和 83.87% 之间。氧化稳定性和体外释放分别取决于培养介质的储存温度和pH值而发生显着变化，并且通过使用PGSS工艺封装显着提高了氧化稳定性。