Research Article
Microencapsulation of Hemp Oil in Gelatin and Gum Arabic and Investigation of Cumulative Release Properties in n-Hexane Medium
Abstract
In this study, hemp oil was microencapsulated with gelatin (GE) and gum arabic (GA) polymers by complex coacervation method. The effects of three parameters (stirring speed 1000.0–1500.0 rpm, temperature 50–60 °C, surfactant concentration 0.3–0.7 w/v%) selected in the response surface methodology (RSM) on the encapsulation efficiency were investigated. The obtained results were maximized by multiple response prediction, and the release characteristics were investigated in n-hexane at different times (1 min, 3 min, 5 min, 7 min, 10 min, 30 min, 60 min, 120 min, 240 min, 360 min, 720 min, 1440 min, 2160 min, 2880 min). When the release results were examined, it was observed that the microcapsules started with a rapid release, and the release value remained constant as time progressed. Obtained microcapsules were examined under optical microscope and scanning electron microscope (SEM) devices under special conditions. The microcapsules were observed to be smooth and round in shape under the optical microscope.
Keywords
Supporting Institution
Süleyman Demirel University BAP
Project Number
FDK-2019-7334
References
- 1. Dubey R, Shami TC, Bhasker Rao KU. Microencapsulation Technology and Applications. Def Sci J [Internet]. 2009;59(1):82–95. Available from: <URL>.
- 2. Barrow C, Shahidi F. Marine nutraceuticals and functional foods. CRC press; 2007.
- 3. Wang B, Adhikari B, Barrow CJ. Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation. Food Chem [Internet]. 2014 Sep 1;158:358–65. Available from: <URL>.
- 4. Timilsena YP, Wang B, Adhikari R, Adhikari B. Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocoll [Internet]. 2017 Aug 1;69:369–81. Available from: <URL>.
- 5. Blade S. How does hemp measure up? Low-THC Hemp Research Report. Alberta Agric Food, Rural Dev Proj 96CR03, 97NW13. 1997;
- 6. Mikulcová V, Kašpárková V, Humpolíček P, Buňková L. Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions. Molecules [Internet]. 2017 Apr 27;22(5):700. Available from: <URL>.
- 7. Deferne J-L, Pate DW. Hemp seed oil: A source of valuable essential fatty acids. J Int Hemp Assoc. 1996;3(1):1–7.
- 8. de Souza VB, Thomazini M, Echalar Barrientos MA, Nalin CM, Ferro-Furtado R, Genovese MI, et al. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocoll [Internet]. 2018 Apr 1;77:297–306. Available from: <URL>.
- 9. Shaddel R, Hesari J, Azadmard-Damirchi S, Hamishehkar H, Fathi-Achachlouei B, Huang Q. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation. Int J Biol Macromol [Internet]. 2018 Feb 1;107:1800–10. Available from: <URL>.
- 10. Bayram O, Köksal E, Göde F. Yanıt Yüzey Metodolojisi Şartlarında Karabaş Otu Yağının Kompleks Koaservasyon Yöntemi İle Enkapsülasyonu. Süleyman Demirel Üniversitesi Fen Bilim Enstitüsü Derg [Internet]. 2020 Aug 26;24(2):508–15. Available from: <URL>.
- 11. Moral E, Bayram O, Köksal E, Danaş F, Göde F. Kabak Çekirdeği Yağının Kompleks Koaservasyon Yöntemi ile Mikroenkapsülasyonu. Karaelmas Fen ve Müh Derg [Internet]. 2021;11(2):91–7. Available from: <URL>.
- 12. Bulbul YE, Okur M, Demirtas-Korkmaz F, Dilsiz N. Development of PCL/PEO electrospun fibrous membranes blended with silane-modified halloysite nanotube as a curcumin release system. Appl Clay Sci [Internet]. 2020 Mar 1;186:105430. Available from: <URL>.
- 13. Bezerra MA, Santelli RE, Oliveira EP, Villar LS, Escaleira LA. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta [Internet]. 2008 Sep 15;76(5):965–77. Available from: <URL>.
- 14. Ko W-C, Chang C-K, Wang H-J, Wang S-J, Hsieh C-W. Process optimization of microencapsulation of curcumin in γ-polyglutamic acid using response surface methodology. Food Chem [Internet]. 2015 Apr 1;172:497–503. Available from: <URL>.
Year 2023,
Volume: 10 Issue: 4, 1035 - 1044, 11.11.2023
Abstract
Project Number
FDK-2019-7334
References
- 1. Dubey R, Shami TC, Bhasker Rao KU. Microencapsulation Technology and Applications. Def Sci J [Internet]. 2009;59(1):82–95. Available from: <URL>.
- 2. Barrow C, Shahidi F. Marine nutraceuticals and functional foods. CRC press; 2007.
- 3. Wang B, Adhikari B, Barrow CJ. Optimisation of the microencapsulation of tuna oil in gelatin–sodium hexametaphosphate using complex coacervation. Food Chem [Internet]. 2014 Sep 1;158:358–65. Available from: <URL>.
- 4. Timilsena YP, Wang B, Adhikari R, Adhikari B. Advances in microencapsulation of polyunsaturated fatty acids (PUFAs)-rich plant oils using complex coacervation: A review. Food Hydrocoll [Internet]. 2017 Aug 1;69:369–81. Available from: <URL>.
- 5. Blade S. How does hemp measure up? Low-THC Hemp Research Report. Alberta Agric Food, Rural Dev Proj 96CR03, 97NW13. 1997;
- 6. Mikulcová V, Kašpárková V, Humpolíček P, Buňková L. Formulation, Characterization and Properties of Hemp Seed Oil and Its Emulsions. Molecules [Internet]. 2017 Apr 27;22(5):700. Available from: <URL>.
- 7. Deferne J-L, Pate DW. Hemp seed oil: A source of valuable essential fatty acids. J Int Hemp Assoc. 1996;3(1):1–7.
- 8. de Souza VB, Thomazini M, Echalar Barrientos MA, Nalin CM, Ferro-Furtado R, Genovese MI, et al. Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract (Cinnamomum zeylanicum) by complex coacervation using gelatin and different polysaccharides. Food Hydrocoll [Internet]. 2018 Apr 1;77:297–306. Available from: <URL>.
- 9. Shaddel R, Hesari J, Azadmard-Damirchi S, Hamishehkar H, Fathi-Achachlouei B, Huang Q. Use of gelatin and gum Arabic for encapsulation of black raspberry anthocyanins by complex coacervation. Int J Biol Macromol [Internet]. 2018 Feb 1;107:1800–10. Available from: <URL>.
- 10. Bayram O, Köksal E, Göde F. Yanıt Yüzey Metodolojisi Şartlarında Karabaş Otu Yağının Kompleks Koaservasyon Yöntemi İle Enkapsülasyonu. Süleyman Demirel Üniversitesi Fen Bilim Enstitüsü Derg [Internet]. 2020 Aug 26;24(2):508–15. Available from: <URL>.
- 11. Moral E, Bayram O, Köksal E, Danaş F, Göde F. Kabak Çekirdeği Yağının Kompleks Koaservasyon Yöntemi ile Mikroenkapsülasyonu. Karaelmas Fen ve Müh Derg [Internet]. 2021;11(2):91–7. Available from: <URL>.
- 12. Bulbul YE, Okur M, Demirtas-Korkmaz F, Dilsiz N. Development of PCL/PEO electrospun fibrous membranes blended with silane-modified halloysite nanotube as a curcumin release system. Appl Clay Sci [Internet]. 2020 Mar 1;186:105430. Available from: <URL>.
- 13. Bezerra MA, Santelli RE, Oliveira EP, Villar LS, Escaleira LA. Response surface methodology (RSM) as a tool for optimization in analytical chemistry. Talanta [Internet]. 2008 Sep 15;76(5):965–77. Available from: <URL>.
- 14. Ko W-C, Chang C-K, Wang H-J, Wang S-J, Hsieh C-W. Process optimization of microencapsulation of curcumin in γ-polyglutamic acid using response surface methodology. Food Chem [Internet]. 2015 Apr 1;172:497–503. Available from: <URL>.
There are 14 citations in total.
Details
| Primary Language | English |
|---|---|
| Subjects | Analytical Chemistry, Chemical Engineering |
| Journal Section | RESEARCH ARTICLES |
| Authors | |
| Project Number | FDK-2019-7334 |
| Publication Date | November 11, 2023 |
| Submission Date | May 4, 2023 |
| Acceptance Date | September 6, 2023 |
| Published in Issue | Year 2023 Volume: 10 Issue: 4 |
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