Encapsulation of Essential Oils Using Complex Coacervation: A Study on Microcapsule Formation and Efficiency
DOI:
https://doi.org/10.22399/ijcesen.394Keywords:
Encapsulation, Essential oil, Complex coacervation, MicrocapsuleAbstract
Encapsulation by Coacervation is a process used to create microcapsules. Coacervation is a process that has been used in the food and pharmaceutical industry to produce microspheres with an active ingredient, such as drugs, flavors or fragrances encapsulated by them. It is common in pharmacies, food preparation, cosmetics, and agriculture. This phase separation process is called Coacervation, where a colloidal (in this case polymer) solution will separate into two distinct liquid phases: a Polymer-rich phase, which we refer to as the coacervate, and the other is known as Polymer-poor or solvent-based. This can be accomplished by varying the temperature or pH of a non-solvent being introduced.
In this study, essential oils of lemon and eucalyptus were encapsulated by the complex coacervation process using gum Arabic, gelatin, and chitosan as wall materials. Glutaraldehyde was used as a cross-linking agent in the methodology. FT-IR and GC characterized the essential oils used. The microcapsules were analyzed using a digital microscope, scanning electron microscopy (SEM), and thermogravimetric analysis. Conclusively, microcapsules were formed in spherical form. Encapsulation efficiencies were obtained between 75-78%.
In conclusion, microencapsulated essential oils offer a technology that makes essential oils more effective, long-lasting, and customized. These advantages reveal their widespread impact, offering various uses for a variety of industries and applications.
References
T. Kahyaoğlu, «Ultrasonik Nozul (Titreşim) Başlıklı Püskürtmeli Kurutma Tekniği İle Mavi Yemiş Tozu ve Mikrokapsülü Üretimi,» Tübitak, İstanbul, 2014.
S. M. El-Sayed, El-Sayed Hoda S. ve A. M. Youssef, «Recent developments in encapsulation techniques for innovative and high-quality dairy products: Demands and challenges,» Bioactive Carbohydrates and Dietary Fibre, cilt 31, p. 100406, 2024.
B. Shu, Y. Zhao ve X. Liu, «Study on microencapsulation of lycopene by spray-drying,» Journal of Food Engineering, cilt 76, no. 4, pp. 664-669, 2006.
C. Linder ve A. Adelaide, Encapsulated essential oils, 2006.
B. F. Gibbs, S. Kermasha, I. Alli ve C. N. Mulligan, «Encapsulation in the food industry: a review,» International Journal of Food Sciences and Nutrition, pp. 213-224, 1999.
F. Tamjidi, A. Nasirpour ve M. Shahedi, «Mixture Design Approach for Evaluation of Fish Oil Microencapsulation in Gelatin-Acacia Gum Coacervates,» International Journal of Polymeric Materials and Polymeric Biomaterials, pp. 444-449, 2013.
N. Choudhury, M. Meghwal ve K. Das, «Microencapsulation: An overview on concepts, methods, properties and applications in foods,» Food Frontiers, cilt 2, no. 3, pp. 426-442, 2021.
N. Jyothi, P. Prasanna, S. Sakarkar, K. Orabha, P. Ramaiah ve Srawan GY, «Microencapsulation techniques, factors influencing encapsulation efficiency,» Microencapsulation, cilt 27, pp. 187-197, 2010.
A. Poshadri ve A. Kuna, «MICROENCAPSULATION TECHNOLOGY: A REVIEW,» J.Res. ANGRAU, cilt 38, no. 1, pp. 86-102, 2010.
Y.-L. Park ve J.-H. Tak, «Essential Oils for Arthropod Pest Management in Agricultural Production Systems,» %1 içinde Essential Oils in Food Preservation, Flavor and Safety, Academic Press, 2016, pp. 61-70.
J. Zhao, M. Quinto, F. Zakia ve D. Li, « Microextraction of essential oils: A review,» Journal of Chromatography A, no. 1708, p. 464357, 2023.
H. N. Mrabti, N. El Hachlafi, S. H. Al-Mijalli, M. Jeddi, A. Elbouzidi, E. M. Abdallah, R. Flouchi, H. Assaggaf, A. Qasem, G. Zengin , A. Bouyahya ve F. Q. Chaddi, «Phytochemical profile, assessment of antimicrobial and antioxidant properties of essential oils of Artemisia herba-alba Asso., and Artemisia dracunculus L.: Experimental and computational approaches,» Journal of Molecular Structure, no. 1294, p. 136479, 2023.
A. A. Mariod, «Effect of Essential Oils on Organoleptic (Smell, Taste, and Texture) Properties of Food,» %1 içinde Essential Oils in Food Preservation, Flavor and Safety, Academic Press, 2016, pp. 131-137.
M. Mastura, J. Junaidah, R. Rafegah, S. Istikamah ve M. Ana, «Microencapsulation Methods of Volatile Essential Oils - A Review,» Advanced Materials Research, no. 1113, pp. 679-683, 2015.
X. Jun-xia, Y. Hai-yan ve Y. Jian, «Microencapsulation Of Sweet Orange Oil By Complex Coacervation With Soybean Protein İsolate/Gum Arabic,» Food Chemistry, cilt 125, no. 4, pp. 1267-1272, 2011.
S. V. Jangam ve B. N. Thorat, «Optimization of spray drying of ginger extract,» Drying Technology, cilt 28, no. 12, pp. 1426-1434, 2010.
D. Altıok, E. Altıok ve F. Tihminoğlu, «Antibacterial and Antioxidant Properties of Chitosan Films İncorporated with Thyme Oil for Potential Wound Healing Applications,» Journal of Materials Science: Materials in Medicine , cilt 21, pp. 2227-2236, 2010.
N. Djihad, F. O. Naima, S. Petronilho, S. Hamid, F. N. E. Bedjou ve M. A. Coimbra, «Microencapsulation of Citrus limon essential oil by complex coacervation and release behavior of terpenic and derived volatile compounds,» Food Hydrocolloids, cilt 152, p. 109830, 2024.
A. Napiorkowska, H. Aktaş, A. Szpicer, E. G. Horczyczak ve M. A. Kurek, «Optimization of oat protein and gum Arabic microcapsules containing juniper essential oil using Response Surface Methodology,» Food and Bioproducts Processing, cilt 145, pp. 203-216, 2024.
N. Jain ve M. Sharma, «Evaluation of Citrus lemon Essential Oil for its Chemical and Biological Properties Against Fungi Causing Dermatophytic Infection in Human Beings,,» nalytical Chemistry Letter, cilt 7, no. 3, pp. 402-409, 2017.
N. A.-J. Najwa ve A. H. Mohammad, «Comparative chemical composition and antimicrobial activity study of essential oils from two imported lemon fruits samples against pathogenic bacteria,» Suef University J. Basic Appl. Sci, cilt 3, pp. 247-253, 2014.
V. Njoku ve B. Evbuomwan, «Analysis and comparative study of essential oil extracted from Nigerian orange, lemon and lime peel,» Greener J. Chemi. Sci. Tech., cilt 1, no. 1, pp. 006-014, 2014.
M. A. Apel, R. A. Rodrigues, L. A. L. Soares ve A. T. Henriques, «Quantification of the components in commercial essential oil of Eucalyptus globulus labill. by gas chromatography-GC-FID and GC-MS,» Drug Analytical Research, cilt 1, 2017.
A. K. Tyagi, D. Bukvicki, D. Gottardi, G. Tabanelli, C. Montanan, A. Malik ve M. E. Guerzoni, «Eucalyptus essential oil as a natural food preservative: in vivo and in vitro antiyeast potential,» Biomed Res Int., cilt 2014, p. 969143, 7 August 2014.
D. Aripin, E. Julaeha, M. Dardjan ve A. Cahyanto, «Chemical composition of Citrus spp. and oral antimicrobial effect of Citrus spp. peels essential oils against Streptococcus mutans,» Padjadjaran Journal of Dentistry, cilt 27, no. 1, 2015.
A. Ennouri, M. Essahli ve A. Lamiri, «Corrosion Inhibition of Aluminum in Hydrochloric AcidMedium by Essential Oil of Eucalyptus camaldulensis andMyrtus Communis,» Anal. Bioanal. Electrochem, no. 11, pp. 913-929, 2019.
T. Aruna, G. Hemalatha, S. Kanchana ve A. Lakshmanan, «Formulation and characterization of Lemon Peel Essential Oil Loaded Corn Starch Nanoemulsion,» Biological Forum – An International Journal , cilt 14, no. 3, pp. 699-706, 2022.
H. Kaur, P. Pancham, R. Kaur, S. Agarwal ve M. Singh, «Synthesis and Characterization of Citrus limonum Essential Oil Based Nanoemulsion and Its Enhanced Antioxidant Activity with Stability for Transdermal Application,» Journal of Biomaterials and Nanobiotechnology, cilt 11, no. 4, pp. 215-236, October 2020.
H. Boughendjioua ve S. Djeddi, «Boughendjioua, H., & Boughendjioua, Z. (2017). Fourier transformed infrared spectroscopy analysis of constituents of Rosmarinus officinalis L. essential oil from Algeria,» American Journal of Optics and Photonics, cilt 5, no. 3, pp. 30-35, 2017.
Z. Khoshraftar, A. A. Safekordi, A. Shamel ve M. Zaefizadeh, «Synthesis of natural nanopesticides with the origin of Eucalyptus globulus extract for pest control,» Green Chemistry Letters and Reviews, cilt 12, no. 3, pp. 286-298, 2019.
O. Gönültaş ve z. Candan, «Chemical characterization and FTIR spectroscopy of thermally compressed eucalyptus wood panels,» Maderas. Ciencia y tecnología , cilt 20, no. 3, pp. 431-442, 2018.
M. Pant, S. Dubey, P. Patanjali, S. Naik ve S. Sharma, «Insecticidal activity of eucalyptus oil nanoemulsion with karanja and jatropha aqueous filtrates,» International Biodeterioration & Biodegradation, cilt 91, pp. 119-127, July 2014.
A. C. Silveira, M. Lazzarotto, G. Siqueira, S. Rosa, S. R. d. S. Lazzarotto, P. S. Hornung, M. Fernandes, D. L. d. Queiroz ve O. Gomes, «THERMAL TOOL FOR EVALUATION OF ESSENTIAL OILS OF EUCALYPTUS SPP SUSCEPTIBLE AND RESISTANT TO GLYCASPIS BRIMBLECOMBEI ATTACK,» %1 içinde X CONGRESSO BRASILEIRO E IV CONGRESSO PAN AMERICANO DE ANÁLISE TÉRMICA E CALORIMETRIA, Sao Paulo / Brazil, 2016.
A. Hazra, K. Alexander, D. Dollimore ve A. Riga, «CHARACTERIZATION OF SOME ESSENTIAL OILS AND THEIR KEY COMPONENTS,» Journal of Thermal Analysis and Calorimetry, cilt 75, pp. 317-330, 2004.
L. Fernandes, Z. Ehen, T. Moura, C. Novak ve J. Sztatisz, «Characterization of Lippia sidoides oil extract-b-cyclodextrin complexes using combined thermoanalytical techniques,» Journal of Thermal Analysis and Calorimetry, cilt 78, pp. 557-573, 2004.
P. Velmurugan, N. F. Nishter, G. Baskar, A. Dhathatreyan ve J. R. Rao, «Development of smart leathers: incorporating scent through infusion of encapsulated lemongrass oil,» RSC Advances, cilt 5, p. 59903, 2015.
M. S. Noghabi ve M. Molaveisi, «Microencapsulation optimization of cinnamon essential oil in the matrices of gum Arabic, maltodextrin and inulin by spray drying using mixture design,» cilt 43, no. 2, p. e13341, 23 December 2019.
S. F. v. Vuuren, L. C. d. Toit, A. Parry, V. Pillay ve Y. E. Choonara, «Encapsulation of Essential Oils within a Polymeric Liposomal Formulation for Enhancement of Antimicrobial Efficacy,» Natural Product Communications, cilt 5, no. 9, pp. 1401-1408, 3 June 2010.
J. Ning ve S. Yue, «Optimization of preparation conditions of eucalyptus essential oil microcapsules by response surface methodology,» Journal of Food Processing and Preservation, cilt 43, no. 2, 2019.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 International Journal of Computational and Experimental Science and Engineering
This work is licensed under a Creative Commons Attribution 4.0 International License.
