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The EO yield was 3.5%, with D\u2010limonene (42.94%) as the major compound. Emulsions were prepared using maltodextrin\/gum Arabic in varying ratios with soy lecithin as an emulsifier. The most stable emulsion, based on creaming index, was spray\u2010dried to obtain microcapsules. The powder exhibited 2.52% moisture, 0.243 water activity, 19.78% total oil, and 90.23% encapsulation efficiency. It showed strong antioxidant activity (85.23% DPPH inhibition) and antibacterial activity against\n                    <jats:italic>S. aureus<\/jats:italic>\n                    and\n                    <jats:italic>E. coli<\/jats:italic>\n                    (zones of inhibition: 24.47\u00a0mm and 23.75\u00a0mm). Particle size ranged from 1\u2013100\u00a0\u00b5m, with a zeta potential of \u221215.9\u00a0mV, and FE\u2010SEM confirmed uniform morphology. Among LDPE\u2010packed samples, room temperature storage maintained better stability. The study demonstrates that microencapsulated galgal EO offers promising antioxidant and antimicrobial properties for food preservation.\n                  <\/jats:p>","DOI":"10.1002\/cbdv.202502450","type":"journal-article","created":{"date-parts":[[2026,3,10]],"date-time":"2026-03-10T08:12:13Z","timestamp":1773130333000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Microencapsulation\u2010Based Valorization of Galgal (\n                    <i>Citrus pseudolimon<\/i>\n                    L.) 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