Extraction and Encapsulation of Betel Leaf Essential Oil: A Review

Kadam. M. L.¹ and Dr. Zanwar S.R.²

PhD Scholar¹ and Assistant Professor²

kadamml09@gmail.com and sonal.zanwar123@gmail.com

Department of Food Technology, MGM Institute of Biosciences and Technology, MGM University, Chh. Sambhajinagar - 431005, Maharashtra, India;

Corresponding Author: Maheshkumar Laxmanrao Kadam,

 Mail ID: kadamml09@gmail.com  Department of Food Technology, MGM Institute of Biosciences and Technology, MGM University, Chh. Sambhajinagar - 431005, Maharashtra, India.

Abstract

Betel leaf (Piper betle L.), a traditional medicinal plant of the Piperaceae family, contains essential oil with remarkable antimicrobial, antioxidant, antiviral and antifungal properties, and has attracted considerable attention in pharmaceutical, food and textile industries. However, the high volatility, oxidation sensitivity and poor stability of essential oils posed great challenges for industrial application. This comprehensive review presents green extraction technologies such as hydro distillation, supercritical fluid extraction, ultrasound-assisted extraction and microwave assisted extraction and compares their effectiveness, yield and effect on oil composition, with emphasis on environmental sustainability and reduced energy consumption. The chemical variability of betel leaf essential oil among varieties (Magahi, Bangla, Nagpuri), geographical origins and extraction methods is extensively analysed with eugenol (42.23-63.39%), estragole (18.12%), linalool (10.24%) and acetyl-eugenol (14.05%) as major bioactive compounds. The efficacy of advanced encapsulation technologies for protecting EOs from degradation while enabling controlled release is evaluated, with particular attention to spray-drying microencapsulation, nanocapsule formation, lipid-core systems, and β-cyclodextrin inclusion complexes. The importance of drying processes for the preservation of the quality, stability and retention of bioactive compounds of essential oils is discussed and the spray drying conditions were optimized (inlet temperature of 159.52°C, flow rate of feed of 10.5 mL/min and aspirator rate of 98.33%) for the production of microcapsules with a 98.70% encapsulation efficiency, 5.48 μm particle size and 6.99% moisture content. To demonstrate its versatile potential, the applications of encapsulated betel leaf essential oil in food preservation (0.3 μL/mL, extending the shelf life of sapota juice by 1 month), mosquito repellent fabric finishing (47% after 5 wash cycles), biolarvicide development (extending the active period from 10 to 20 days), and antimicrobial textiles are presented. The present review is very useful for researchers and industries for the optimization of extraction, encapsulation, and drying processes for sustainable applications of betel leaf essential oil

Keywords: Piper betle, essential oil extraction, spray drying, microencapsulation, eugenol, green extraction, essential oil stability, drying optimization