Abstract
The objective of the present work was to encapsulate ginger essential oil (GEO) into chitosan-based microparticles (CMPs) using the ionic gelation method. The fabricated microparticles showed a particle size range of 342–531 nm with a zeta potential of 23.4–45.4 mV. Fourier-transform infrared (FTIR) analysis confirmed a successful encapsulation without any chemical alteration of GEO. The maximum encapsulation efficiency (31.18 ± 0.94) was obtained for the sample with essential oil to chitosan ratio of 25%. The optimal weight ratio of chitosan to ginger was found to be 1:0.5. In vitro release test revealed that the greatest release of GEO (78.11%) occurred in an acidic medium. It also was found that the thermal stability and antioxidant capacity of GEO improved considerably by encapsulation. Practical applications Considering the high antioxidant activity and thermal stability of GEO-loaded CMPs, they can be used as a valuable additive in the food industry to extend the shelf life and preserve the quality of foods.
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