This work consisted of the study and comparison of the water adsorption characteristics of three samples orange essential oil microcapsules obtained by spray drying of three different emulsions prepared by the addition of orange essential oil (oel) to an aqueous solution of wall material (mp) constituted of capsul (5.0, 0.0 and 10.0%), arabic gum (5.0, 10.0 and 0.0%) being constant for the three emulsions the maltodextrin (36.0%), water (44.0%) and essential oil (10.0%). The microencapsulation was accomplished to 220 and 110°C of entrance air and exit of the dryer using a wheel atomizer to 20,000rpm. With base to the determination of the water adsorption isotherms to 30, 40 and 50°C and using the GAB model to adjust the experimental points was evaluated the isotherms characteristics, the stability and water adsorption superficial area of the different samples microcapsules obtained. The results indicated to be important the study of the characteristics of water adsorption to esteem the stability of the oel microcapsules and the comparison of these it showed that the microcapsules obtained by the spray drying of the emulsion prepared with 5.0% of capsul and 5.0% of arabic gum presented the best result.
water activity; adsorption isotherms; essential oil; microcapsules; spray drying
