Thermoresponsive submicron-sized core–shell hydrogel particles with encapsulated olive oil

Abstract

Thermoresponsive submicron-sized core–shell hydrogel particles with incorporated olive oil were synthesised and studied. The microspheres having poly(N-isopropylacrylamide-co-methyl methacrylate) core and poly(N-isopropylacrylamide) shell were synthesised by emulsifier-free seed polymerisation method. The morphology, particle size and distribution characteristics of the core microspheres were studied with different amount of initiator, monomer–solvent ratio and polymerisation time using scanning electron microscopy and dynamic light scattering particle size analysis. The prepared core and core–shell microspheres were regularly spherical with average size of around 190.0 and 320.0 nm respectively and nearly monodispersed size distribution. Transmission electron microscopy study revealed the core–shell structure of the microspheres. The thermoresponsive transition temperature (T t) of the core–shell microspheres was determined as 33 °C by optical absorbance measurement, dynamic light scattering particle size analysis and differential scanning calorimetry. The release rate of olive oil from core–shell microspheres was accelerated by squeezing out the entrapped olive oil as the temperature was increased above T t. Fourier transform infrared spectroscopy and nuclear magnetic resonance spectroscopy study indicated the formation of copolymer.