Optimization and characterization of apple essence microencapsulation utilizing β-cyclodextrin/gum arabic/montmorillonite for fresh-cut apple preservation

Natural apple essence (AE) has been widely used as a flavor enhancer due to its distinct aroma and taste, but its high volatility restricts its broader applications in food products. This study addresses the need for an effective microencapsulation technique to overcome the volatility of AE. The objective was to optimize and characterize the AE microencapsulation using β-cyclodextrin (β-CD), gum arabic (GA), and montmorillonite (MMT) as wall materials. The encapsulation process was optimized by integrating the AHP-CRITIC model with Plackett-Burman and Box-Behnken design methods. SEM, FTIR, and XRD analyses confirmed successful encapsulation and interactions between the AE and the wall materials. The optimized AE microencapsulation was then applied to fresh-cut apples, resulting in significant enhancement in preservation of aroma, taste, and sensory quality. These findings suggest that the developed microencapsulation approach is effective in maintaining storage quality of fresh-cut apples and holds potential for broader applications in the food industry.