The aim of this study was to optimize microencapsulation conditions of spearmint essential oil (SEO) by spray drying, using a blend of inulin and gum Arabic as wall material. The oil retention, encapsulation efficacy, hygroscopicity, and carvone content were investigated with respect to three variables, including total solid content (x₁), oil concentration (x₂) and inlet air temperature (x₃) via response surface methodology (RSM). The optimal conditions were (35 % solid wall, 4% essential oil concentration, and 110 °C inlet temperature) with maximum oil retention 91.0 %. Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) were confirmed that SEO was encapsulated without any chemical interaction. Release study of produced powder at the optimized process conditions was evaluated by four food simulants (distillated water, 10 % ethanol, 50 % ethanol, and 3% acetic acid). Mechanism of SEO release was demonstrated by first order, Korsmeyer-Peppas, Higuchi, and Peppas-Sahlin models. The Peppas-Sahlin model was found as the best approach for SEO release profile, and the release phenomenon was mostly governed by Fickian diffusion in four food models. Considering the successful encapsulation of SEO, the nature of the prebiotics wall, and its fast release, this powder can be used in the food and pharmaceutical industries.

这项研究的目的是通过使用菊粉和阿拉伯树胶的混合物作为墙体材料，通过喷雾干燥来优化留兰香精油（SEO）的微囊化条件。相对于三个变量，包括总固体含量（x ₁），油浓度（x ₂）和进气温度（x ₃），研究了保油性，包封功效，吸湿性和香芹酮含量。）通过响应面方法（RSM）。最佳条件是（35％的固体壁，4％的精油浓度和110°C的入口温度），最大油保留率为91.0％。差示扫描量热法（DSC）和傅里叶变换红外光谱（FTIR）被证实SEO被封装而没有任何化学相互作用。通过四种食品模拟物（蒸馏水，10％乙醇，50％乙醇和3％乙酸）评估了在最佳工艺条件下生产的粉末的释放研究。一阶，Korsmeyer-Peppas，Higuchi和Peppas-Sahlin模型证明了SEO释放的机制。人们发现Peppas-Sahlin模型是SEO释放特征的最佳方法，并且释放现象主要由四种食物模型中的Fickian扩散决定。考虑到SEO的成功封装，