Preparation and thermal stability evaluation of encapsulated mint oil

β-cyclodextrin (β-CD) was used as wall material to prepare the microencapsulated mint oil. The optimal parameters were obtained by orthogonal experiments as follows: the ratio of core and wall material was 1∶8,reaction time and temperature were 4 h, 50 ℃ respectively. Yield of encapsulated mint oil was 93.16% and the mint oil loading was 10.35%(W∶W).The heat-resistance of encapsulated mint oil was increased obviously through thermo-gravimetric analysis, which showed higher thermal stability than mint oil. Compare with both of the biscuits with mint oil or encapsulated mint oil using sensory evaluation, the results indicated that the biscuits with encapsulated mint oil had stronger mint flavor than that with mint oil.