In the present study, melissa officinalis (lemon balm) was extracted with water in a semi-automatic extraction device using the double effect of pressure/decompression and forced percolation of the plant. An inclusion complex of the extract with β-cyclodextrin (β-CD) was prepared upon mixing of the components in aqueous media and subsequent freeze-drying. The same extract was encapsulated in modified starch (MS) after forming aquatic emulsions and then spray drying. Inclusion complex formation was confirmed by Differential Scanning Calorimetry (DSC). DSC studies under oxidative conditions indicated that the complexes of lemon balm extracts with β-CD and MS were protected against oxidation, since they remained intact at temperatures where the free lemon balm extract was oxidized. Moreover the antioxidant activity of the extract was higher when the extraction solvent was enriched with β-CD.
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