Abstract
Chitosan microcapsules containing cinnamon leaf oil were formed by ionotropic gelation of chitosan by crosslinking with sodium tripolyphosphate. The microencapsulation method for oil loading was optimized by varying the amounts of polymer, oil and cross linker. The effect of varying process parameters on the encapsulation efficience (EE), oil loading capacity (LC) and release rate was monitored. The formulated microcapsules were characterized using Scanning Electron Microscopy (SEM) and Fourier Transform Infrared Spectroscopy (FTIR). SEM imaged clear spherical shaped oil loaded microcapsules with a crimpy surface while empty capsules had a smooth texture.FTIR spectra evidence for the successful encapsulation of oil within wall material. EE increased with increasing oil load while it decreased with increasing polymer and cross linker concentration. LC increased with increasing amounts of oil and crosslinker and showed a decrease with increasing polymer amounts. Release rate of oil increased with increasing oil loading whereas it decreased with increasing polymer and crosslinker amounts. Varying the process parameters has a direct impact on the EE, LC and release rate. The optimum formulation for cinnamon oil microcapsules is polymer, 1 g : oil, 3g: cross linker, 0.5 g with an EE of 91%, and a LC of 38%.
Highlights
Essential oils (EOs) are aromatic and volatile active substances extracted from different plant parts
This study focuses on development of a microencapsulated formulation of cinnamon leaf oil by oil-in–water emulsification followed by ionotropic gelation in order to increase the bioavailability of the oil
The results show that with increasing oil load, EE, loading capacity (LC) and release rate increase [Table 1 and Figure 4(b)]
Summary
Essential oils (EOs) are aromatic and volatile active substances extracted from different plant parts They have gained a huge interest in various industries due to their important biological activities.Antimicrobial and antioxidant properties of many essential oils, such as garlic, cinnamon, thyme, oregano, clove, basil, coriander, citrus peel, eucalyptus, ginger, rosemary, and peppermint, among others, have been demonstrated under in-vitro conditions (Soliman et al, 2013). Their industrial applications are limited due to the volatile nature and ease of decomposition of active substances to heat, oxygen, light and moisture when applied directly. Ceylon Journal of Science 48(3) 2019:279-284 on the encapsulation efficiency (EE), loading capacity (LC) and release rate and the optimum formulation for best encapsulation are reported here
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