Encapsulation of ginger essential oil in chitosan‐based microparticles with improved biological activity and controlled release properties
- 16 February 2021
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 45 (4), e15373
- https://doi.org/10.1111/jfpp.15373
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 to 531 nm with a zeta potential of 23.4 to 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.Keywords
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