Chemical and Technological Studies on Encapsulation of Orange Oil

Microencapsulation is one of the quality preservation techniques of sensitive substances and a method for production of materials with new valuable properties, e.g.in food and pharmaceutical industries.Biological experiment was conducted to check the safety of encapsulated orange oil for use in human diet The data showed that feeding of mouse in diet containing encapsulated orange oil did not significantly affected liver function, since no significant changes were detected in AST and ALT before and after feeding on encapsulated orange oil diet .In addition, glucose and cholesterol followed the same above mentioned trend, as the changes in both after feeding orange oil were not significant.On the other hand, creatinine content (mg/dl) was significantly increased from 0.8 (in control) to 1.06 mg/dl after feeding on encapsulated orange oil for 30 day. These results prove the safety of using encapsulated orange oil in diet, or in human foods.

Autorentext

Amal Ebrahim is a researcher interested in food technology & food chemistery. Prof. Dr. Adel Badee is a professor of food science & technology ; he has a huge experience, published and participated in many journals & conferences.