ABSTRACT The essential oil of Cymbopogon citratus was extracted using a green method (i.e. essential oil still), encapsulated into cassava starch matrix using sodium alginate as a binder. The encapsulated sodium alginate starch beads were characterized using Scanning Electron Microscope (SEM) and Fourier Transform Infrared Spectrophotometer (FTIR), release kinetics of the oil was monitored by UV-Visible Spectrophotometry from two (2) aqueous media, buffer of pH 4 and pH 9. The result for ...
