Abstract
Currently, spices have attained the potential to mitigate free radicals owing to the presence of numerous aromatic moieties.
Due to their safe nature, these bioactive ingredients could be employed to replenish already existing artificial food additives to
ensure healthy foods. Considering these facts, the present study was designed to probe the eugenol content present in the
supercritical fluid extracted clove oil. Furthermore, it was encapsulated to avoid losses during thermal processing and to
improve bioefficiency. In the current investigation, clove available in the Pakistani market was tested for compositional
analyses that indicated higher content of nitrogen free extract, fiber and fat however, amongst minerals; calcium, sodium,
magnesium and potassium were found in abundant proportions. Afterwards, the clove was subjected to supercritical fluid
extractor at three different pressures; 1500, 3000 and 4500 psi. The clove oil carrying eugenol as the major fraction was
optimally extracted at 4500 psi as analyzed by GC-MS. This clove oil was further coated via coating ingredients such as
maltodextrin, gum arabic and their combination in 1:1, 1:2 and 2:1 ratio using freeze-drying technique. Characterization of all
treatments were accomplished regarding multi-aspects including total polyphenols, ABTS assay and encapsulation efficiency
that indicated best results in gum arabic based coatings with corresponding values as 47.68±1.91 mg GAE/g dry powder,
85.20±5.96% inhibition and 82.03±3.61, respectively. Conclusively it is depicted that microencapsulation is promising
technique which ensued strong anti-oxidant potential of clove oil.
