Characterization and encapsulation methods of lime (Citrus aurantifolia) oil: A review

Objective: Lemons and limes, characterized by their heightened acidity compared to other citrus fruits, play essential roles as flavoring agents and sweeteners in various markets. Extracting valuable essential oils from limes involves both traditional and non-traditional methods. Lemons and limes, among the most intricate citrus fruit varieties to analyze, are subjects of limited scholarly discourse, with scant literature available. This article brings together the results of studies that looked at encapsulation techniques that were meant to improve the quality of components made by extracting lime species oils and how well they kept their essential oil compositions. These encapsulation techniques have the potential to be influential in realizing future food safety objectives. Their efficacy lies in their ability to safeguard the intricate characteristics of essential oils, thereby contributing to the overarching goals of ensuring product integrity and safety within the realm of food production. Conclusion: These encapsulation techniques have the potential to be influential in realizing future food safety objectives. Their efficacy lies in their ability to safeguard the intricate characteristics of essential oils, thereby contributing to the overarching goals of ensuring product integrity and safety within the realm of food production.