Abstract
This study was aimed at determining the potential use of cherry gum (CG) and chitosan (CS) as wall materials, to encapsulate an orange peel extract (PE) via the ionic gelation method and compare its efficiency with that of Arabic gum (AG). Different ratios of chitosan to gum (1 : 1, 1 : 2, and 1 : 3, v / v ) and CS to PE (1 : 0.5, 1 : 1, and 1 : 1.5, v / v ) were studied to evaluate the nanocapsule properties. The results showed that the capsules entrapping the PE were successfully created with an encapsulation efficiency (EE %) of more than 80% via the ionic gelation method. The ratio of chitosan : gums and CS : PE was affecting both the encapsulation efficiency and capsule size. The capsules’ spherical shape and nanometer size were confirmed using an Atomic Force Microscope (AFM). The relative ratios 1 : 1 of CS : CG and 1 : 0.5 of CS : PE gave the highest EE% (89.27%) with an average capsule size of 70 nm, whereas the maximum EE% with AG was 97.39% with a mean size of 50 nm at the CS : PE ratio of 1 : 0.5 and AG : CS ratio of 1 : 2. The release profile of PE from the CS-CG matrix during 240 min under acidic and alkaline conditions was about 94.45% and 98.53%, respectively, and that from the CS-AG matrix was about 25.54% and 19.49%, respectively. The FTIR spectra confirmed the electrostatic interactions between the protonated amino group of chitosan (-NH3+) and carboxylic ions (−COO−) of the gums. These findings indicated that the CS-CG could be used as an efficient and ecofriendly coating material for nanoencapsulation of PE.
Highlights
Throughout history, human beings seek bioactive compounds originating from nature as healthy foods
This work was aimed at evaluating the efficacy of cherry gum (CG), which is available in Syria, in the encapsulation of the polyphenol orange peel extract (PE) via the ionic gelation method, as well as the feasibility of employing it as a native alternative to imported Arabic gum (AG)
Hasani [10] recorded that the mean size of nanocapsules of thyme essential oil prepared with CS-AG via the ionic gelation method ranged from 385.2 to 756.1 nm, which is larger than that of the capsules obtained in this study
Summary
Throughout history, human beings seek bioactive compounds originating from nature as healthy foods. The phenolic compound group is the interesting bioactive compounds in food and pharmaceutical industry that are commonly found in plant foods. They have higher antioxidant activity, and they can be used in the food and other biological formulations as an antiallergenic, anti-inflammatory, and antimicrobial agent [1]. Orange peel is a good source of phenolic compounds which have important benefits for human health [4]. Control release, and improve the shelf life, they need to be encapsulated In this technique, one substance (bioactive compounds) is entrapped within another substance (wall materials) [6]
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