ENCAPSULATION OF ESSENTIAL OIL FROM CRYOGROUND DILL SEED
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Date
2020
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College of Food Processing Technology and Bio-Energy Anand Agricultural University Anand
Abstract
Dill seed is also known as “sowa”, is an annual herb cultivated throughout India.
The essential oil of dill seed is rich in monoterpenes like carvone and limonene and are
extensively used in food, pharmaceutical and cosmetics as well as for aromatherapy.
Extraction of dill seed essential oil with higher bioactive compounds can be achieved by
grinding of dill seed at sub zero temperature. Encapsulation of essential oil can be useful
to prevent loss of volatile compounds and preserve them for further use in food
fortification and medicinal purposes. Dill seed cultivar of Gujarat Suva-2 variety was
used in the present study. Physicochemical characteristics of dill seed and solvent
extracted dill oil was carried out. Cryogenic grinding of dill seed was carried out using
liquid nitrogen at predefined temperatures (0 ° to -80°C), feed rate (6, 7 and 8 kg/h) and
sieve size (0.8 and 1.0 mm). For optimization, observations such as grinding time, liquid
nitrogen consumption, energy consumption, particle size and essential oil content were
taken. Optimized conditions for cryogenic grinding of dill seed were -60 °C temperature
at 6 kg/h feed rate and sieve size of 0.8 mm to obtain superior quality of dill seed powder.