Data on spray-drying microencapsulation of Schinus terebinthifolius essential oil

Schinus terebinthifolius Raddi has been extensively studied due to its phamaceutical and insecticide properties.
Microencapsulation by spray-drying is widely used in the food and drug industries, as well as in the microencapsulation of essential oils, since it protects the oils against several effects, such as oxidation and thermal degradation, thus optimising its use.

The data presented include parameters for the production of essential oil microparticles using maltodextrin (MD), arabic gum (AG) as encapsulating agents and silicon dioxide (SiO2) as the dispersing agent. The microencapsulating agents and the spray-drying technique produced microcapsules capable of protecting the essential oil against external effects, such as thermal degradation. In the second worksheet of the file, it is possible to observe the measurements of the diameters of 250 microparticles and the calculation of the histogram that indicates the size average of the microparticles formed.
The third and fourth worksheets of the file contain data from thermogravimetric analyses of microparticles with and without oil, respectively. The fifth and sixth worksheets contains images of the microparticles obtained by Scanning Electron Microscopy (SEM) and Scanning Electron Microscopy-Energy Dispersive Spectroscopy (SEM-EDS) analyses, respectively .
The described formulation and characterisation can be used as support for research work in the pharmaceutical, textile and agronomic food technology areas that use essential oils in their products.