El Kharraf, SaraFarah, AbdellahEL-GUENDOUZ, SoukainaLourenço, João P.Rosa Da Costa, AnaEl Hadrami, El MestafaMachado, Alexandra M.Tavares, Cláudia S.Figueiredo, A. CristinaMiguel, MG2023-04-102023-04-1020231041-2905http://hdl.handle.net/10400.1/19412A combined volatile oil (VO) was extracted from Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium by simultaneous hydro- and steam-distillation, and encapsulated in beta-cyclodextrin by co-precipitation. Response surface methodology (RSM) was used to optimize microencapsulation conditions. The variable recovered powder, VO retention degree, and inclusion efficiency were investigated based on two factors: solid-to-liquid and liquid-to-liquid (ethanol/water) ratios. The responses were influenced by the concentration of ethanol in the reaction mixture and the amount of VO used. VO release from the inclusion complexes was investigated in 10% ethanol and in 3% acetic acid. The obtained data were fitted to the first-order Korsmeyer-Peppas, Higuchi, and Peppas-Sahlin models. The Higuchi model gave the fittest approach for the VO release profile in both cases, showing that the release mechanism was controlled by Fickian diffusion.engCo-precipitation methodRSM experimental designInclusion efficiencyVolatile oilsjournal article10.1080/10412905.2023.2185309