Characterization of Microcapsules Obtained from Lemon Balm Extract (Melissa officinalis L.) by the Ionic Gelation Process.

Abstract

The plant specie, lemon balm (Melissa officinalis L.) is one of the most important species of the Lamiaceae family and its use as a plant extract has been highlighted by the population and the scientific community due to its rich chemical composition and the presence of bioactive compounds with potential antioxidant activity, associated with various health benefits. Research and development of innovative technologies are focused on the identification of these substances, their properties and applications. The present study aimed to select a type of lemon balm extract based on its bioactive compounds and antioxidant potential, obtained from lemon balm microcapsules through the ionic gelation process and evaluate the physicochemical changes and the profile of the volatile compounds. The extract obtained from the fresh plant sample infused at 80 °C showed a higher content of bioactive compounds. Fourier Transform Infrared Spectroscopy analysis revealed similar spectra between the samples. Terpenes and terpenoids were the predominant class of compounds, with compounds such as (E)-citral and caryophyllene being the major compounds in both the fresh lemon balm sample and the microcapsules. The results were satisfactory in the preservation of aroma and volatile compounds through the microencapsulation process by ionic gelation.