Introduction: Nowadays, plant extracts are highly applied in food industries either as sources of
bioactive components or as an alternative to artificial additives. Therefore, food manufacturers are
focused on innovative products, which can satisfy consumers’ requirements.
Objectives: This study investigates the encapsulation of Origanum majorana, Achillea millefolium,
Foeniculum vulgare, Juniperus communis and Anethum graveolens EOs in alginate capsules as a
means of controlling the fast release of volatile constituents.
Materials and Methods: The EOs were obtained via steam distillation. Sodium alginate was chosen
as a carrier because of its biodegradable and biocompatible properties. The paper describes the
simple dripping technique used for the preparation of the alginate microcapsules with EO cores, and
a possible application of the microcapsules as a natural flavor additive.
Results: Sensorial properties of the final product were subjectively analyzed and described. The
changes of the taste and the flavour of candies in comparison with the control sample were significant.
Nevertheless, the strong herbal odour was found as “uncommon in confectionary but pleasant.
Conclusion: It has been investigated, that the sodium alginate encapsulated EOs have to be added as
a final step of a recipe to save its antimicrobial and antioxidant potential. Further assays need to be
performed to investigate the recipe, which includes the EO alginate microcapsules in order to get a
high-quality final product that can be used for commercial purposes.