Abstract: A study of the microencapsulation process of Phyllanthus emblica L. (P. emblica L.) seed oil was carried out by the spray-drying method using gum acacia and maltodextrin as wall materials. The effects of emulsifier concentration, gum acacia/maltodextrin ratio, core/wall ratio and solid concentration on microencapsulation efficiency were investigated. As a result, The optimum conditions were obtained as follows: emulsifier concentration 1%, gum acacia/maltodextrin ratio 1:3.4 (m/m), core/wall proportion, 2:3 (m/m), and solid concentration, 14.2%. The highest microencapsulation efficiency obtained in this study was (90.74 ± 0.51)%. The scanning electron microscopy (SEM) images indicated that the microcapsules obtained under the optimum conditions were completely spherical and smooth. The oxidative stability of free and microencapsulated oils were tested under accelerated oxidative conditions by the Rancimat method. The results showed that the microencapsulated oil stored at 25 ℃ had a longer shelf-life (716 days) than the free oil (128 days). Thus microcapsules can apparently enhance the storage stability of P. emblica L. seed oil.

Key words: Phyllanthus emblica L. seed oil, microcapsules, spray drying, stability