To develop a novel usage for functional essential oils, the present study aimed to evaluate the influence of process parameters on the characteristics of Melissa officinalis essential oil microencapsulated through whey protein isolate (WPI) and sodium caseinate (NaCS). Melissa officinalis was encapsulated via whey proteins and NaCS with variable ratios (0–100), core/coating ratios (10–100%), and ultrasonication power (50–150). The impacts of these variables were examined via response surface methodology. The findings demonstrated that lower particle sizes were obtained at higher amounts of WPI with the lowest level of applied sonication power. Desirability function results indicate that the maximum quantity of WPI with an ultrasonication power of 50 W led to the lowest particle size, zeta potential, and turbidity. The application of microcapsules loaded with Melissa officinalis was found to be useful to preserve their bioactive compounds and induces flavour stability, enabling the use of microcapsules in food formulations.

中文翻译：

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操作参数和壁材料成分对微囊蜜蜂草精油特性的影响

为了开发功能性香精油的新用途，本研究旨在评估工艺参数对通过乳清蛋白分离物（WPI）和酪蛋白酸钠（NaCS）微囊化的蜜蜂草香精油特性的影响。蜜蜂花乳清蛋白通过乳清蛋白和NaCS封装，具有可变比率（0–100），核心/被膜比率（10–100％）和超声功率（50–150）。这些变量的影响通过响应面方法进行了检验。研究结果表明，以最低的施加超声处理能力，在较高的WPI量下可获得较低的粒度。期望函数结果表明，超声功率为50 W时WPI的量最大，导致最低的粒度，ζ电势和浊度。发现载有蜜蜂草的微胶囊的应用可用于保存其生物活性化合物并诱导风味稳定性，从而使微胶囊可用于食品配方中。