Microencapsulation Methanol Extract of Solanum Muricatum Aiton by Using Chitosan (original) (raw)
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In this work, composite films for food packaging were prepared from chitosan (CS) and polyvinyl alcohol (PVA) incorporated with extracts of edible Solanum nigrum L. (SN) leaves by solvent casting method. The effect of water (SW), ethanol (SE), and methanolic (SM) extracts of SN leaves on the mechanical, physical, barrier, optical, soil degradability, antimicrobial, and antioxidant properties of the films were studied. The composite films have smooth homogeneous surface morphology and showed enhanced UV blocking properties. Incorporation of SN leaves extract greatly enhances the tensile strength. The water vapor transmission rate also improved by the influence of SN extracts. The surface wettability of the composite films significantly (p < 0.005) enhanced. The soil degradability of the film samples was improved by 50%. All the composite films have an overall migration rate within the permitted limit. Besides, the SN leaves incorporated CS/PVA films showed enhanced antibacterial activity towards Staphylococcus aureus and Escherichia coli bacteria and samples did not show significant antifungal activity towards Candida albicans. All SN extracts incorporated samples showed enhanced antioxidant activity by DPPH scavenging assay. These results suggest that all three SN leaves extract induced CS/PVA composite films can be used for food packaging applications.
Antioxidants
The objective of the research was to investigate the bioactive compounds of herbal plant leaves by microencapsulation technique for future application as a feed additive. In this experiment, three herbal plant leaves, namely Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K., were comparatively investigated using different methods to extract their bioactive compounds. Two methods were used to extract the bioactive compounds: microwave extraction (water-heating transferred) and maceration extraction (methanol extracted). The results obtained using microwave extraction revealed that the total polyphenolic and flavonoid contents and antioxidant capacity were significantly higher and stronger, respectively, than those produced by the maceration extraction method (p < 0.05). Furthermore, the spray-drying technique was employed to enhance the extracted compounds by encapsulation with chitosan through ionic gelation properties. The physical characteristics of chitosan-enca...
Powder Technology, 2016
A study of the microencapsulation process of omega-3 rich oil extracted from chia (Salvia hispanica L.) seeds was carried out, which included a comparative analysis of the microcapsules obtained by the spray-and freeze-drying methods using isolated soy proteins and maltodextrin as wall materials at different proportions. Color characterization of the obtained powders was performed and revealed a darker and yellower appearance of the Highlights A study of the microencapsulation process of omega-3 rich oil was developed. Microcapsules presented a spherical morphology without pores and fissures. RE and EE were not altered with the variation of wall components and drying method. Protected oil showed lower hydroperoxide values than bulk oil in the storage test Chia oil powders stored for 90 days presented IP values below the codex limits.
Microencapsulation of Macaranga gigantea Leaf Extracts: Production and Characterization
Pharmacognosy Journal
Macaranga is a genus of the family Euphorbiaceae which comprises of about three hundred species. It is present in some parts of the world which include Indonesia, some parts of Africa, Madagascar, Asia, the east coast of Australia and the Pacific islands. 7-15 The Macaranga gigantea plants are known to be in the form of shrubs or trees and grow in places with optimum sunlight, secondary forests or forests that have been destroyed. Macaranga gigantea plants show several bioactivity which include antitumor, anticancer, antimalaria, antimicrobes, ABSTRACT Introduction: The aim of this research was to formulate the microcapsules of Macaranga gigantea leaves extract with solvent evaporation method using Ethocel 10 cP and Eudragit E100 as matrix. Methods: M. gigantea leaves were extracted using ethanol 96%. This extract was dried by rotary evaporator. The microencapsulation process of M. gigantea leaves extract was conducted by solvent evaporation method (O/W: oil in water). The formula of M. gigantea leaves extract microcapsules were designed into six formulas (Eudragit E100: FA 1 , FA 2 , FA 3 and Ethocel 10 cP: FB 1 , FB 2 , FB 3). Microcapsules of M. gigantea leaves extract were characterized for particle size, in terms of surface morphology by scanning electron microscope (SEM) and encapsulation efficiency. Antioxidant activity of the formulation have been evaluated by DPPH method. Physical characterization on microparticles were performed by conducting entrapment efficiency and SEM picture. Results: In this research, the micoparticles containing M. gigantea extract has been developed by using ethyl cellulose (Ethocel 10 cP) and eudragit (Eudragit E100) as polymer matrix. The results showed that high concentration of polymer (Ethocel 10 cP and Eudragit E100) used in microencapsulation resulted in better M. gigantea leaves extract microcapsules in terms of physical characteristics. Particle size of microcapsules containing M. gigantea leaves extract were in the range of 3.564 to 5.887 μm. Encapsulation efficiency (% EE) was categorized as good because the value were ≥ 80% to which 85.978% (FA 3) and 88.992% (FB 3). SEM picture of FA 3 (Eudragit E100) revealed that the surface of microcapsule were rough and porous. When Ethocel 10 cP used as polymer, a smoother surface and less visible pores of microcapsule were obtained. The antioxidant ability of M. gigantea leaves extract microcapsule showed that IC 50 values was 64.51 ppm. Conclusion: It can be concluded that microcapsules of M. gigantea leaves extract can be prepared by solvent evaporation method by using Eudragit E100 and Ethocel 10 cP as polymer matrix. M. gigantea leaves has potent antioxidant activity either as extract or after formulated into microcapsules.
EMERGING TECHNIQUES OF MICROENCAPSULATION AND ITS APPLICATION IN FOOD INDUSTRIES
Microencapsulation is the latest technology widely used where various photochemical and functional components are being encapsulated under the coating material preventing it to expose in outside atmosphere and also it releases its contents at the target site resulting in overall increase in bioavailability. Moreover, the technique has provided ease to preserve the core material intact and does not allow any interaction with the shell material. The microcapsules may have variations in its size and shape depending upon type of material to be enclosed. This technique has come out with a boon for food industries as there are way lots of flavoring substances and essential oils in various food products. There are various technologies being discussed here for microencapsulation having their active participation in achieving the efficient bioavailability of phytochemicals as well as various essential components.
International Journal of Pharmacy and Pharmaceutical Sciences, 2017
Objective: This research aims to determine the effect of the spray drying condition against encapsulation efficiency and characterization microcapsules of red ginger oleoresin. Methods: Preparation of encapsulation begun with the formation of emulsions by mixing red ginger oleoresin with chitosan solution which was dissolved with acetic acid 2% (v/v). The weight ratio of chitosan with red ginger oleoresin was 1: 1, 2: 1 and 3: 1 and then stirred using a homogenizer while added 2 ml tween 80 for 10 min. The size of emulsion droplet was measured using nanoparticle analyzer (NPA). The emulsion is formed and then inserted into the feed tank of a spray dryer. Inlet temperature of the spray dryer used in the 180 °C, 190 °C and 200 °C; and the spray dryer outlet temperature was 85 °C, feed rate at 2 L/h. The microcapsules formed were then analyzed Results: Based on the research that has been done, the smallest effective diameter of the emulsion droplets encapsulation efficiency and characterization using scanning electron microscopy (SEM) and fourier transform infrared spectroscopy (FTIR). was 216.4±1.5 nm and the largest was Conclusion: This research 2109.2±46.1 nm. The value of encapsulation efficiency ranged between 83.33±0.42%-99.15±0.02%. Increasing the weight ratio of chitosan with red ginger oleoresin and increase the spray drying inlet temperature, the encapsulation efficiency is also increased. The highest encapsulation efficiency was 99.15±0.02% occurred at 200 °C of spray drying inlet temperature and the weight ratio of chitosan with red ginger oleoresin of 3:1. Morphology analysis of the surface of microcapsules using scanning electron microscope (SEM) showed that the inlet temperature of 200 °C was obtained microcapsules with smooth surfaces. The Fourier transforms infrared spectroscopy (FTIR) analysis results indicating the absence of new compounds is formed.
Life Sciences, Medicine and Biomedicine, 2022
Lysiphyllum strychnifolium (Craib) A. Schmitz (LS, Fabaceae) is one of the folklore medicines in Thailand. The previous studies have demonstrated several pharmacological activities and high polyphenolic substances possessed by this plant. However, the suitable encapsulation of LS extract has not been discovered. This study aimed to develop LS microcapsules using spraydrying technique with pectin as a carrier. Moreover, the powder analysis and characterization were also conducted. The effects of inlet temperatures (80, 100, and 120°C) and carrier concentrations (1, 5, and 10 %w/v) on the encapsulation yield (EY), encapsulation efficiency (EE), total phenolic content (TPC), and main markers (trilobatin and yanangdaengin) of LS microcapsules were studied. Finally, the characterization was investigated by Fourier transform infrared (FTIR), X-ray diffraction (XRD), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). The obtained results indicated that S2 microcapsule formulation, pectin to extract ratio 10:1 (w/w) at inlet temperature of 100°C, was chosen as the optimal condition because of the positive tendency to acquire higher EE as pectin level was increased. On the contrary, the level of TPC and markers was reduced due to the more addition of pectin. The FTIR, XRD, and DSC results suggested that the well-encapsulated microcapsules were obtained for S2 formulation and SEM represented the semi-spherical structure of its microstructures. The development of LS microcapsules with the proximity to gain the advantageous powder analysis and characteristic has been achieved. Therefore, this approach could be used for the subsequent manufacturing of LS extract.
Microencapsulation with chitosan by spray drying for industry applications – A review
Trends in Food Science & Technology, 2013
This work reviews the relevant information about the possibility of producing microparticles with chitosan, by a spray drying process, for industrial applications. The applicability and the advantages of chitosan and modified chitosan in the microencapsulation process are discussed, with special emphasis on relevant operational spray drying conditions, which affect the performance of the final product, namely the efficiency and yield of the microencapsulation process, the particle properties, like size, moisture and stability, and the release time of active compounds. The fundamental equations governing the controlled release of active compounds and the application of controlled release technology in food systems are presented.
Pharmaceutical Sciences, 2021
Background: Phenolic compounds are one of the main groups of secondary metabolites responsible for multiple biological and pharmacological properties that play a vital role in improving human health quality. Encapsulation by spray dryer creates protection toward the phenolic compounds as an efficient way for increasing product performance. Method: The phenolic compounds of Satureja khuzistanica Jamzad (SKH) and S. rechingeri Jamzad (SRH) were enriched based on adsorbent resin column chromatography and the enrichment index was confirmed by HPLC-UV analysis. Gum Arabic, carboxylated chitosan, and pectin with the optimum percentage of 1% w/w used to encapsulate SKH and SRH by the spray drying technique. Result: Encapsulation yield was 38.18 – 59.00 %, particle size ranged 2.278 - 4.689 µm, and release time was between 4.08 - 82.08 min. The gum Arabic-based capsules showed the fastest and pectin-based revealed the slowest release time. The best statistical model explained a release mech...
Microencapsulation is a technique or process of wrapping very small gas particles, gases, or active solid content with a coating material/membrane to protect the active particles (core) from environmental influences like unwanted effects such as light, moisture, and oxygen to increase shelf life of the product. Microencapsulation proposes to protect sensitive food components, reduce nutritional losses, expand the usefulness of sensitive food components, add certain food to other food, protect flavors and fragrances, convert liquid food components to more convenient solids handled, and protect materials from environmental influences. Product microcapsulation can be used as raw material for the food industry, cosmetics, and pharmaceuticals using bioactive compounds. From the results of the curcuminoid content testings, it can be observed that an increase of drying temperature produces lower amount of curcuminoid contents, which is caused by the inability of curcuminoid compounds to be preserved by maltodextrin, as the microencapsulant. The best temperature to preserve curcuminoid compounds is at 110°C, in which 10.52% is preserved. Hence, for Aloe vera processing, the optimum drying temperature was 120°C which maintained the active component of Aloe vera powder such as Aloenin (B), Aloeresin A, and Chrysophanol.