Cream Formulated with Lemon Essential Oil-Loaded Pectin Capsules: Effects on Microbiological Quality andSensory Properties

This study aimed to develop a novel cream formulation incorporating pectin-based micro- capsules loaded with lemon essential oil (LEO), with the goal of enhancing both sensory attributes and microbiological quality. The capsules were added at increasing concentra- tions (0%, 0.25%, 0.5%, 0.75%, and 1%) to assess their impact. Physicochemical analysis revealed that higher capsule content significantly improved consistency and viscosity. Mi- crobiological evaluations confirmed the absence of key...