The purpose of this study is to examine the efficacy and efficiency of encapsulating four plant essential oils with distinct functional groups—camellia, lemon, and bay oils—by creating inclusion complexes with β-cyclodextrin. Fourier transform infrared spectroscopy (FT-IR) was used to characterise the essential oil/ β-cyclodextrin microcapsules that were made using the co-precipitation procedure. The creation of inclusion complexes was validated by Fourier transform infrared spectroscopy analysis. In conclusion, essential oils with various functional groups can be encapsulated using β-cyclodextrin as a wall material. The study's findings offer a theoretical foundation for the use of essential oil microcapsules in related industries such feed additives and the preservation of fruits and vegetables.
Cao et al. (Wed,) studied this question.