Impact of Microencapsulation on L. Essential Oil: Antimicrobial, Antioxidant Activities, and Chemical Composition.

(OG) is a species rich in essential oils (EO), which is known for its antimicrobial and antioxidant properties. This study aimed to encapsulate the essential oil of (OGE), determine its chemical composition, and evaluate its antioxidant and antimicrobial activities against six pathogenic bacteria, comparing it with the free essential oil (OGF). The EO was extracted by hydrodistillation using a Clevenger-type apparatus, and an oil-in-water emulsion was prepared using a combination of biopolymers: maltodextrin (MA), cashew gum (CG), and inulin (IN).

Production of rice bran oil ( L.) microparticles by spray drying taking advantage of the technological properties of cereal co-products.

Microparticles loaded with rice bran oil were produced by spray drying. Rice flour (RF) and rice protein (RP), considered as co-products of the cereal production chain, were tested as stabilizers in the encapsulation process to improve emulsion stability and the properties of the particles. Rice bran oil presented 1.