Microencapsulation of caraway extract in beta-cyclodextrin and modified starches

Riitta Partanen, Mikko Ahro, Mari Hakala, Heikki Kallio, Pirkko Forssell

Research output: Contribution to journalArticleScientificpeer-review

63 Citations (Scopus)


Microencapsulation of supercritical CO2 extracted caraway fruit oil was investigated. Encapsulation was carried out by molecular inclusion with β-cyclodextrin, by spray-drying with maltodextrin and by spray-drying with a starch derivative.
Carvone, one of the two main constituents of caraway essential oil, was efficiently complexed with β-cyclodextrin. Only half of the other major constituent, limonene, was complexed. The inclusion complex seemed to protect volatile substances more efficiently during storage, whereas microcapsules with modified starches as wall material were more heat tolerant.
During rapid heating, the β-cyclodextrin microcapsules protected the volatile substances from evaporation up to 100 °C and HiCap microcapsules protected them up to 140 °C, while the protection properties of the maltodextrin microcapsules seemed to depend on the encapsulated molecules (160 °C for limonene and 120 °C for carvone).
Original languageEnglish
Pages (from-to)242-247
JournalEuropean Food Research and Technology
Issue number3
Publication statusPublished - 2002
MoE publication typeA1 Journal article-refereed


  • caraway
  • microencapsulation
  • cyclodextrin
  • starch derivatives


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