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Flavoured functional effervescent powders are becoming increasingly popular by consumers due to their health benefits and easy dissolution. In present study, orange flavoured effervescent powders having functional properties were prepared. Orange oil (O) was blended with different essential oils (EOs) that have high antioxidant activity. The orange oil and the O-EOs blends were subjected to odour sensory evaluation, gas chromatography-mass spectrometry (GC-MS) analysis and evaluation of radical scavenging activity. Combinations of two water soluble  β -cyclodextrin polymers, 2-hydroxypropyl- β -cyclodextrin (2-HP- β -CD) and epichlorohydrin- β -cyclodextrin (EPI- β -CD), were prepared at different molar ratios (3:1 and 1:3, F 1  and F 2 , respectively). The O-EOs blends that showed the highest antioxidant activities and best odour qualities were encapsulated with F 1  and F 2 , separately. The orange flavoured inclusion complexes were prepared by freeze drying method. The particle sizes of the inclusion complex powders were in the nanoscale. Characterization of the inclusion complexes nanoparticles was performed by scanning electron microscopy (SEM), and fourier transform infrared microscopy (FT-IR). The results confirmed the successful formation of the inclusion complexes. However, inclusion complex of O-EOs (300 mg) blend with F 1  (OF 1c IC) showed the smallest particle size (113.90±15.90 nm), the more negative zeta potential (−27.10±1.27 mV), the highest encapsulation efficiency (95.51%) and best odour quality. Therefore, it was mixed with an effervescent powder having high acceptable characteristics. The orange flavoured effervescent powder showed superior flowability.

Preparation and evaluation of a functional effervescent powder based on inclusion complexes of orange oil and β -cyclodextrin derivatives