Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality and Sensory Properties

This study aimed to develop a novel cream formulation incorporating pectin-based microcapsules loaded with lemon essential oil (LEO), with the goal of enhancing both sensory attributes and microbiological quality. The capsules were added at increasing concentrations (0%, 0.25%, 0.5%, 0.75%, and 1%) to assess their impact. Physicochemical analysis revealed that higher capsule content significantly improved consistency and viscosity. Microbiological evaluations confirmed the absence of key foodborne pathogens, including <i>Salmonella</i> spp., <i>Listeria monocytogenes, Staphylococcus aureus</i>, and Enterobacteriaceae, in all formulations. Additionally, the antibacterial efficacy of the encapsulated LEO was validated against <i>Escherichia coli</i> and <i>Staphylococcus aureus</i> strains. Sensory analysis using paired comparison, ranking, and hedonic tests demonstrated a clear preference for samples enriched with the 0.5% and 0.75% capsules, noted for their enhanced creaminess, pleasant lemon aroma, and well-balanced flavour. Statistical analysis (ANOVA and principal component analysis, PCA) confirmed significant differences among samples, particularly in texture and aroma attributes. These findings highlight the potential of LEO-loaded pectin capsules as a clean-label strategy to improve both the sensory appeal and microbial safety of cream formulations.