Encapsulation of ginger essential oil in chitosan‐based microparticles with improved biological activity and controlled release properties. Issue 4 (25th February 2021)

• Record Type: Journal Article
• Authors: Fathi, Morteza; Samadi, Mohammad; Rostami, Hosein; Parastouei, Karim
• Is Part Of: Journal of food processing and preservation. Volume 45:Issue 4(2021)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2021-02-25
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.15373
• Languages: English
• ISSNs: 0145-8892

Abstract

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 342–531 nm with a zeta potential of 23.4–45.4 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. Practical applications: Considering the high antioxidant activity and thermal stability of GEO‐loaded CMPs, they can be used as a valuable additive in the food industry to extend the shelf life and preserve the quality of foods.