Microencapsulation of Olive Oil

Chaabane, Donia; Yakdhane, Asma; Vatai, Gyula; Kőris, András; Nath, Arijit

doi:10.3311/ppch.19587

Cited by 11 publications

(4 citation statements)

References 55 publications

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“…Several microparticles have been fabricated using olive oil or olive extracts using various polymeric systems including alginate, chitosan and ethylcellulose. However, to our knowledge, there is no olive oil containing alginate miliparticles coated with chitosan to modulate the surface charge and benefit from other chitosan advantages (Flamminii et al , 2021; Coscueta et al , 2021; Paulo et al , 2023; Chaabane et al , 2023; Chaabane et al , 2022).…”

Section: Discussionmentioning

confidence: 99%

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Hadipour,

Mahmoudi,

Manoochehri

et al. 2024

NFS

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Purpose Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil. Design/methodology/approach The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations. Findings The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other excipients. Encapsulation efficiency showed the highest value of 85% in 1:4 (olive oil:alginate solution) miliparticles in F11. Release study indicated a maximum release of 68.22% for F5 and 60.68% for F11 in 24 h (p-value < 0.016). Therefore, coating with chitosan had a marked effect on slowing the release of olive oil. These results indicated that olive oil in various amounts can be successfully encapsulated into the sodium-alginate capsules cross-linked with glutaraldehyde. Originality/value To the best of the authors’ knowledge, no study has used chitosan and sodium alginate as the vehicle polymers for microencapsulation of olive oil.

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Section: Discussionmentioning

confidence: 99%

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Hadipour,

Mahmoudi,

Manoochehri

et al. 2024

NFS

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“…By doing so, the active compounds would be isolated from exposure to potential damage conditions, increasing their stability and prolonging active compound shelf life [9]. The most common method for microcapsule preparation is spray drying due to the predominance of high-speed particle production, low production cost, simple continuous process, and handily scale up to an industrial scale for mass production [8,[10][11][12]. With this drying method, the feed, consisting of active compounds dispersed in the selected encapsulation agent as an emulsion that would rapidly be converted into a stable microcapsule, provides a low temperature around the core [13].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Antimicrobial Agents from Avocado (Persea americana) Seed Extract Encapsulated in Gum Arabic through Spray Drying Method

Kautsar

Rois

Faizah

et al. 2023

Period. Polytech. Chem. Eng.

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In this work, the objective is to utilize avocado seed extract as a cheap alternative source of active compounds and was successfully encapsulated using gum arabic by spray drying as an antioxidant and antimicrobial agent. First, the active compounds were extracted from avocado seed using solvent n-hexane and followed by solvent separation using rotary vacuum evaporator. Next, gum arabic as the encapsulation agent was added to avocado seed extract to form an emulsion, then spray-dried with drying air at a temperature of 140 °C. The mass ratio of avocado seed was varied at extract: gum arabic of 5:5, 5:10, 5:15, and 5:20. Then, the particle morphology, yield, moisture content, encapsulation efficiency, loading capacity, chemical groups, antioxidant activity, and antibacterial ability were analyzed to investigate the performance of the encapsulation particles. Among the ranges studied, the extract–gum arabic with a mass ratio of 5:10 exhibited the best properties of yield powder, loading capacity, and encapsulation efficiency at 49.78%, 3.43%, and 7.33%, respectively. The encapsulated particles have smooth surface, crackless, lower indentation, and a single-core encapsulation structure with an average diameter of 4.60 μm. Besides, the stability of antioxidant activity decreased by 2.36%, from 94.82% to 92.46% for four weeks of storage. They also performed antimicrobial activity against E. coli and S. aureus, which were maintained after seven days. Meanwhile for avocado seed extract only, the unencapsulated stability of antioxidant activity has continually decrease from 91.58% to 84.05% and performed no antimicrobial activity against E. coli after seven days.

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“…Olive oil is enriched with monounsaturated fatty acids (ω-6 and ω-3 fatty acids), antioxidant phenolics and flavonoids, secoiridoids, vitamin E and vitamin K. However, olive oil is widely produced in the Mediterranean region; presently, it has received popularity around the globe for its fine taste, aroma and nutritional properties [ 1 ]. Furthermore, the development of olive oil for biopharmaceuticals, to reduce the risk of several chronic and acute metabolic disorders, is noteworthy [ 2 , 3 ]. Presently, olive oil has ushered health-conscious consumers into a new fraternity of sophisticated consumers, conscious of regular wellness.…”

Section: Introductionmentioning

confidence: 99%

“…Presently, olive oil has ushered health-conscious consumers into a new fraternity of sophisticated consumers, conscious of regular wellness. According to the recommendation of the World Health Organization (WHO) the ratio ω-6/ω-3 in olive oil is highly satisfactory [ 2 ]. Therefore, the application of olive oil for the formulation of a ketogenic diet apart from a regular diet has been taken into consideration [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

et al. 2023

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Microencapsulation of extra virgin olive oil has been taken into consideration. Initially, emulsions were prepared using extra virgin olive oil and aqueous solutions of different proportions of maltodextrin (MD) having dextrose equivalent (DE) 19 and whey protein isolates (WPI), such as 100% MD, 100% WPI, 25% MD + 75% WPI, 50% MD + 50% WPI and 75% MD + 25% WPI. Subsequently, emulsions were used for dehydration by either spray-drying (SD) or freeze-drying (FD) to produce olive oil microcapsules. Emulsion stability, viscosity and droplet size influenced the characteristics of the microcapsules. The highest encapsulation efficiency was achieved using 50% MD + 50% WPI in the emulsions with subsequent SD. The moisture content of the microcapsules increased with increasing proportions of MD. The size of the microcapsules increased with increasing proportions of WPI. The bulk density and tapped density were reduced with higher proportions of MD in the microcapsules. Furthermore, microcapsules with a higher proportion of MD exhibited poor flowability and high cohesiveness. Microcapsules from the higher proportion MD emulsions, followed by SD were spherical with a smooth surface; however, microcapsules with dent structures were produced from 100% WPI in the emulsions with subsequent SD. Microcapsules, produced from emulsions with a higher proportion of WPI, followed by FD were flat flakes and had irregular surfaces.

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Microencapsulation of Olive Oil

Cited by 11 publications

References 55 publications

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Antioxidant and Antimicrobial Agents from Avocado (Persea americana) Seed Extract Encapsulated in Gum Arabic through Spray Drying Method

Microencapsulation of Olive Oil by Dehydration of Emulsion: Effects of the Emulsion Formulation and Dehydration Process

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