Microencapsulation of basil essential oil: utilization of gum arabic/whey protein isolate/maltodextrin combinations for encapsulation efficiency and in vitro release

Abstract

Basil (Ocimum basilicum L.) essential oil (BEO) draws attention for its phenolic acid content which causes it to be used as a medicinal agent and food additive. However, its vulnerability to environmental and technological factors can be an obstacle to it