Abstract
Eugenol has many functional properties for food and pharmaceutical purposes, especially as an antimicrobial agent. However, its use is constrained by its volatility and shelf life because it is easily degraded due to temperature, oxidation, and light. Research on encapsulation technology using biopolymers is still required to obtain the appropriate formulation in a eugenol delivery system. The aims of this research were to develop a new formulation of protein and polysaccharides in eugenol encapsulation and to determine the effect of eugenol and chitosan concentration on the characteristics of the emulsions and spray-dried powder produced. In this study, eugenol was encapsulated in whey protein–maltodextrin conjugates and chitosan through the double layer encapsulation method. The emulsions which were prepared with 2.0% eugenol were relatively more stable than those of 1.0% eugenol based on the polydispersity index and zeta potential values. Spray-dried powder which was prepared using an emulsion of 2.0% w/w eugenol and 0.33% w/w chitosan had the highest eugenol loading. The presence of chitosan resulted in more stable emulsions based on their zeta potential values, improved thermal stability of eugenol, increased eugenol loading to become twice as much as the loading obtained without chitosan, and modified release profile of eugenol from the spray-dried powders.
Highlights
Eugenol (C10 H12 O2 ) which is a phenylpropanoid group consisting of an allyl chain-substituted by guaiacol is a major bioactive compound that has a concentration of 45–90% in clove
The data showed that the droplet size of F1 emulsions tended to increase along with the increasing concentration of chitosan solution as the second layer in the eugenol encapsulation (Table 2)
The concentration of eugenol and chitosan had an effect on the properties of the emulsions and spray-dried powders, including particle size, zeta potential, encapsulation efficiency, and loading capacity
Summary
Eugenol (C10 H12 O2 ) which is a phenylpropanoid group consisting of an allyl chain-substituted by guaiacol is a major bioactive compound that has a concentration of 45–90% in clove. This essential oil has shown many pharmacological uses due to its antibacterial, antifungal, antiplasmodial, antivirus, anthelmintic, anti-inflammatory, analgesic, and antioxidant activities [1]. Encapsulation technology has been used to overcome these problems and to improve the utilization of essential oils as pharmaceuticals and food ingredients. Some benefits of encapsulating essential oils include increasing stability, protecting active compounds from interaction with other ingredients, increasing the activity or functional properties, and decreasing.
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