Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes
This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts wer...
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2684 |
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| author | Nikoletta Solomakou Dimitrios Fotiou Efthymia Tsachouridou Athanasia M. Goula |
| author_facet | Nikoletta Solomakou Dimitrios Fotiou Efthymia Tsachouridou Athanasia M. Goula |
| author_sort | Nikoletta Solomakou |
| collection | DOAJ |
| description | This study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture content, hygroscopicity, dissolution time, bulk density, and color parameters (L*, a*, b*). Co-crystallization outperformed ionic gelation across most criteria, achieving significantly higher Ef (>150%) and superior functional properties such as lower moisture content (<0.5%), negative hygroscopicity (−6%), and faster dissolution (<60 s). These features suggested enhanced physicochemical stability and suitability for applications requiring long shelf life and rapid solubility. In contrast, extruded beads exhibited high moisture levels (94.0–95.4%) but allowed better control over morphological features. The work introduced a mild-processing approach applied innovatively to the valorization of lavender distillation waste through structurally stable phenolic delivery systems. By systematically benchmarking two distinct encapsulation strategies under equivalent formulation conditions, this study advanced current understanding in bioactive microencapsulation and offers new tools for developing functional ingredients from aromatic plant by-products. |
| format | Article |
| id | doaj-art-a21845f78b614ae9adf2a69146958f7a |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-a21845f78b614ae9adf2a69146958f7a2025-08-20T03:36:06ZengMDPI AGFoods2304-81582025-07-011415268410.3390/foods14152684Valorization of Waste from Lavender Distillation Through Optimized Encapsulation ProcessesNikoletta Solomakou0Dimitrios Fotiou1Efthymia Tsachouridou2Athanasia M. Goula3Department of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, GreeceDepartment of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, GreeceDepartment of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, GreeceDepartment of Food Science and Technology, School of Agriculture, Forestry and Natural Environment, Aristotle University, 541 24 Thessaloniki, GreeceThis study evaluated and compared two encapsulation techniques—co-crystallization and ionic gelation—for stabilizing bioactive components derived from lavender distillation residues. Utilizing aqueous ethanol extraction (solid residues) and concentration (liquid residues), phenolic-rich extracts were incorporated into encapsulation matrices and processed under controlled conditions. Comprehensive characterization included encapsulation efficiency (Ef), antioxidant activity (AA), moisture content, hygroscopicity, dissolution time, bulk density, and color parameters (L*, a*, b*). Co-crystallization outperformed ionic gelation across most criteria, achieving significantly higher Ef (>150%) and superior functional properties such as lower moisture content (<0.5%), negative hygroscopicity (−6%), and faster dissolution (<60 s). These features suggested enhanced physicochemical stability and suitability for applications requiring long shelf life and rapid solubility. In contrast, extruded beads exhibited high moisture levels (94.0–95.4%) but allowed better control over morphological features. The work introduced a mild-processing approach applied innovatively to the valorization of lavender distillation waste through structurally stable phenolic delivery systems. By systematically benchmarking two distinct encapsulation strategies under equivalent formulation conditions, this study advanced current understanding in bioactive microencapsulation and offers new tools for developing functional ingredients from aromatic plant by-products.https://www.mdpi.com/2304-8158/14/15/2684co-crystallizationencapsulation efficiencyhydrodistillationionic gelationphenolic compounds |
| spellingShingle | Nikoletta Solomakou Dimitrios Fotiou Efthymia Tsachouridou Athanasia M. Goula Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes Foods co-crystallization encapsulation efficiency hydrodistillation ionic gelation phenolic compounds |
| title | Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes |
| title_full | Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes |
| title_fullStr | Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes |
| title_full_unstemmed | Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes |
| title_short | Valorization of Waste from Lavender Distillation Through Optimized Encapsulation Processes |
| title_sort | valorization of waste from lavender distillation through optimized encapsulation processes |
| topic | co-crystallization encapsulation efficiency hydrodistillation ionic gelation phenolic compounds |
| url | https://www.mdpi.com/2304-8158/14/15/2684 |
| work_keys_str_mv | AT nikolettasolomakou valorizationofwastefromlavenderdistillationthroughoptimizedencapsulationprocesses AT dimitriosfotiou valorizationofwastefromlavenderdistillationthroughoptimizedencapsulationprocesses AT efthymiatsachouridou valorizationofwastefromlavenderdistillationthroughoptimizedencapsulationprocesses AT athanasiamgoula valorizationofwastefromlavenderdistillationthroughoptimizedencapsulationprocesses |