Efficacy of Microencapsulated Galgal Essential Oil as a Natural Preservative in Anhydrous milk fat (Ghee)

Abstract

The growing concern over health risks associated with synthetic preservatives has led to an increased demand for natural alternatives in food preservation. Ghee, a traditional dairy product, is widely used in various food formulations and requires effective preservation methods to enhance its shelf life. This study investigates the potential of galgal (Citrus pseudolimon) peel essential oil as a natural preservative for ghee. Galgal is an underutilized citrus fruit, and its peel is often considered waste. Essential oil was extracted from the peel and microencapsulated using spray drying technology with maltodextrin and gum Arabic (1:1) as wall materials, along with 1% soy lecithin. FTIR analysis confirmed the presence of key bioactive compounds, including limonene, α-pinene, β-pinene, and γ-terpinene, with characteristic peaks at 797 cm⁻¹, 887 cm⁻¹, 1375 cm⁻¹, 1643 cm⁻¹, and 2963 cm⁻¹. The microencapsulated powder was incorporated into ghee at concentrations of 0.5%, 1%, and 1.5% and compared with BHA (0.02%) over 180 days of storage. The 1.5% powder addition was the most effective, as indicated by minimal increases in acid value (0.111 ± 0.001 to 0.126 ± 0.001), peroxide value (0.221 ± 0.001 to 0.294 ± 0.001), and p-anisidine value (0.10 ± 0.01 to 0.17 ± 0.02). A slight reduction in iodine value was observed. Rancimat analysis further confirmed enhanced oxidative stability in ghee with 1.5% powder. These findings highlight the potential of microencapsulated galgal peel essential oil as a natural preservative to improve ghee’s shelf life.