Nano Particles of Blueberry in Inulin and b-Cyclodextrin Microencapsules

Document Type: Research Paper


1 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, I. R. Iran

2 Department of Chemistry, Varamin-Pishva Branch, Islamic Azad University, Varamin, I. R. Iran


In this study, blueberry essential oil as a core material was microencapsulated with Inulin and β-cyclodextrin
at a ratio of 1:5 (core: wall). Oil in water nano-emulsions were prepared by ultrasonic liquid processors
and then transformed to encapsulate powder in spray dryer. Dried powder was stored at 4 ˚C in refrigerator
for determining moisture, encapsulation efficiency and morphology properties of encapsulated powders
by Scanning electron microscopy. Results showed that the best encapsulation efficiency was found where
Inulin was used as wall material. Also, on the basis of observations with Scanning electron microscopy, it
was indicated that particles size varied from the range of 140 nm to 20 μm. Accordingly, there is a direct
relation between emulsion droplet size and surface blueberry content which affects the oxidation. On the
other hand, there is a revise relationship between the emulsion droplet size and encapsulation efficiency.