Production of natural aroma powder by spray drying Bay Laurel (Laurus nobilis L.) essential oil-loaded emulsion

Bay laurel ( Laurus nobilis L.) essential oil (BLEO) is a potent biological and flavoring agent in the food industry. However, the significant obstacles to its industrial use have been its high volatility and its tendency to degrade quickly. To address this problem of instability, an emulsion formulation and spray drying approach for BLEO microencapsulation was developed using response surface methodology. The optimized emulsion employed a 25:75 maltodextrin-gum Arabic mixture as the wall material, with a core-to-wall ratio of 9.63:100, resulting in high viscosity (112.56 mPa·s), a low creaming index (5.8%), and a minimum droplet size (611 nm). The optimal spray drying conditions (177 °C inlet temperature, 7.1 mL/min feed flow rate) produced microcapsules with high encapsulation efficiency (83.48%), low moisture content (5.74%), good solubility (71.7%), and a good wetting time (139 s). After encapsulation, GC-MS analysis of the volatile components showed that the compounds remained intact. SEM images revealed that the particles retained their round shape, smooth surfaces, and showed no cracks or defects. The results of this study demonstrate that spray drying is an effective method for creating stable BLEO microcapsules that could be used as natural flavoring and preservative agents in the food industry. • RSM optimized Bay leaf essential oil (BLEO) emulsion and spray-drying conditions. • Optimal wall ratio (25:75 maltodextrin: gum Arabic) yielded stable emulsions with minimal creaming. • Spray drying at 177 °C and 7.1 mL/min yielded powders with 83.48% encapsulation efficiency. • Microcapsules showed smooth, spherical morphology and preserved 1,8-cineole content. • Developed BLEO powder offers enhanced stability for natural food applications.