Flavour and Fragrance Journal · 2017 · 13 citations · 22 references
EngineeringBioengineeringFood ScienceBiomaterialsFood ChemistryPharmaceutical FormulationDrug EncapsulationGelsHydrogelsAlginateAlginate EncapsulationCoagulationCrosslinkingCrosslinking MechanismsEncapsulationEncapsulation EfficiencyEncapsulation Of Bioactive Ingredients
Abstract In this work, sodium alginate microcapsules containing cedarwood essential oil (CWO) for uses in anti‐acne tonic were prepared by ionic gelification of alginate with calcium chloride (CaCl 2 ) and subsequent addition of glutaraldehyde to improve the crosslinking degree. Alginate microcapsules with cedarwood essential oil were obtained in an encapsulator with a 600 μm nozzle using different alginate concentrations (1, 3 and 4% w/v) , and different compositions of the coagulation solution with CaCl 2 concentrations of 0.1, 0.25 and 0.5 M, and addition of glutaraldehyde at two concentrations: 12.5% and 50% (0.1 g L −1 and 10 g L −1 , respectively). The effect of alginate concentration was followed by viscosimetry and the influence of the CaCl 2 concentration and presence of glutaraldehyde on the microcapsules' shape as well as the total content on encapsulated cedarwood essential oil were evaluated by means of stereoscopic magnifying glass, scanning electron microscopy (SEM) and UV–vis spectrophotometry. Results show that proper shape formation is obtained for an alginate concentration of 3% w/v. With regard to the total encapsulated cedarwood oil, as the CaCl 2 concentration in the gelifying‐coagulating solution increases the efficiency of the encapsulated oil. Best results in terms of micro‐bead shape and total amount of encapsulated oil were obtained for a CaCl 2 concentration of 0.5 M without glutaraldehyde with a maximum encapsulation of 177.2 mg per gram of microcapsule.
22
Preparation of alginate–CaCl2 microspheres as resveratrol carriers
Ah Ra Cho, Yong Gi Chun, Bum‐Keun Kim et al. · Journal of Materials Science · 2014 · 90 citations