Spray-drying encapsulation and in-package release of cinnamon leaf essential oil in arabic gum to reduce microbial growth of fresh-cut kiwifruit

This study aimed to demonstrate that spray-drying encapsulation of cinnamon leaf essential oil (CLO) in Arabic gum can be used to stabilize the oil and delay microbial growth in fresh-cut kiwifruit without compromising consumer acceptability. The encapsulation efficiency of CLO in Arabic gum ranged from 39 − 72%, with the highest efficiency obtained at a ratio of 12.2:87.8, dried at 130 °C. Physicochemical characterization of the capsules showed a moisture content of 4.9% and an average size of 474 ± 37.63 nm. The zeta potential was − 15 mv. Thermogravimetric analysis showed that encapsulation protected the trapped CLO by delaying evaporation. Overall, the study suggests that the encapsulation of CLO in Arabic gum can be used in the food industry to increase the shelf life of freshly-cut fruits and minimize the presence of pathogenic microorganisms.