Fortification of Physicochemical Properties and Aromatic Profile in Chocolates Enriched with Microcapsules of Essential Oils from Citrus Peel

The present study aimed to characterize microencapsulation systems of essential oils extracted from citrus fruit peels (Citrus sinensis, Citrus reticulata, Citrus limetta Risso, and C. limetta sp.) and to evaluate their incorporation into chocolate matrices. Microencapsulation was performed using a wall material composed of maltodextrin, gum arabic, and casein. The resulting systems were characterized by particle size analysis, scanning electron microscopy (SEM), and Fourier transform infrared (FTIR) spectroscopy, confirming the formation of microcapsules with adequate structural integrity. Chocolate formulations were prepared with microcapsule concentrations of 1, 1.5, and 2%, separately. The incorporation of microcapsules significantly increased the total phenolic content (188.53 mg Gallic Acid Equivalent/g at 2%) and antioxidant activity (96% inhibition, and 1905.39 μmol Trolox equivalent/g at 2%). Volatile compound analysis revealed an increase mainly of d-limonene, linalool, and α-terpineol. In addition, the physicochemical properties of the enriched chocolate, including water activity (aw <0.6) and texture analysis, demonstrated system stability. Variations in chocolate hardness were observed as a function of essential oil concentration. Overall, the results indicate that the incorporation of citrus peel essential oil microcapsules allows modulation of the phenolic and volatile profiles of chocolate without compromising its physicochemical stability.