Boswellia carterii (BC) {Burseraceae family} essential oil (EO) were extracted by
hydrodistillation process. Gum Arabic (GA) {Acacia senegal} polymer particles
containing a BCEO were prepared by spray drying technique. The mean particle size and
its distribution, as well as the zeta-potential of the microcapsules, were analyzed and
found Z-Average 382±203nm, PDI 0.77±0.3, ZP-25±2.73mV, respectively. Product
encapsulation efficiency (EE %) was found at 75±0.8%. The surface morphology of the
particles was obtained by scanning electron microscope (SEM). Furthermore, particles
moisture content was analyzed by the oven drying method. The efficiency of
encapsulation (EE %) was estimated by specifying the content of essential oil in the
product. Gas chromatography (GC) coupled with time-of-flight mass spectrometry (TOFMS) analysis of EO has been performed to determine the chemical compounds and their
prevalence concentrations respectively. The composition of initial essential oil (added in
the emulsion) and the encapsulated essential oil (extracted from spray dried powder) were
analyzed and compared. The outcome of the research encourages the high potentiality and
usefulness of the product in the food industries sector as a food additive agent, moreover,
it suggests for further research to unravel potential implementation of BCEO
microcapsules in the food production chain
Four New Ursane-Type Triterpenes, Olibanumols K, L, M, and N, from Traditional Egyptian Medicine Olibanum, the Gum-Resin of Boswellia carterii
