This study explored the extraction, characterization, and encapsulation of black cardamom oleoresin (BCO) for its potential applications in spices and other pharmaceutical industries. Solvent-extracted black cardamom with food-grade ethanol yielded concentrated oleoresin rich in bioactive compounds, viz., 1, 8-cineole (41.97%), alpha-terpineol (14.68%), alpha- terpinene ( 4.82%), and alpha-terpinyl acetate (4.70%), as confirmed by gas chromatography-mass spectroscopy (GC-MS) analysis. Freeze-drying successfully preserved the stability and quality of the encapsulated powder, with analyses confirming low moisture content (2.49-3.51%) and water activity (aw) (0.44 to 0.52). Additional evaluation, such as powder flow property and thermal analysis, is crucial for ensuring the quality and stability of the encapsulates. Color properties, Fourier transform infrared-attenuated total reflectance (FTIR-ATR) spectroscopy, micro-Raman spectroscopy, and X-ray diffraction (XRD) analysis confirmed successful encapsulation and indicated structural changes post-encapsulation. Among the encapsulating materials employed, gum arabic (GA) exhibited the highest encapsulation efficiency at 64.71%. Thermogravimetric analysis (TGA) indicated good thermal stability and decomposition characteristics, as evidenced by a residual mass loss of 8.06%. Notably, oleoresin encapsulated with gum Arabic (GA) retained higher DPPH antioxidant activity (66.36 +/- 1.02%) and phenolic content (80.27 +/- 0.11 mg GAE/g) compared to other encapsulates. Principal component analysis (PCA) highlighted the impact of individual components on the overall quality and functionality of the encapsulated product. This work provides a valuable resource for developing encapsulated black cardamom oleoresin (BCO) with detailed studies on method of extraction and encapsulation materials to enhance the stability of oleoresin and to explore effective applications in various industries.
