Chiang Mai Journal of Science

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Citronella oil was encapsulated in maltodextrin, b -cyclodextrin, dextrin 10, dextrin 15, and dextrin 20 by freeze drying process . The retention of volatile components in the oil was studied. Using variable quantities of the dextrins with fixed quantity of the aroma oil revealed that retention of citronella oil components increased with increasing amounts of dextrins used. Citronella oil/ dextrins encapsulated products retained relatively high amounts of the aroma oil components. Each kind of aroma oil components retained differently but retention phenomena of the volatiles in every kind of dextrin encapsulated products were likely to be the same. Citronellol and citronellal, important aromas in the oil, were retained in maltodextrin, b -cyclodextrin and dextrin 15 encapsulated products better than in other dextrins.

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