Food Chemistry 2016-03-15

The kinetics of the swelling process and the release mechanisms of Coriandrum sativum L. essential oil from chitosan/alginate/inulin microcapsules.

Cristian Dima, Livia Pătraşcu, Alina Cantaragiu, Petru Alexe, Ştefan Dima

Index: Food Chem. 195 , 39-48, (2015)

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Abstract

The encapsulation by spray drying method of coriander essential oil (CEO) in various materials (chitosan, alginate, chitosan/alginate, chitosan/inulin) was studied. The viscoelastic properties of the oil-in-water (O/W) emulsions and the characteristics of CEO-loaded microcapsules like morphology, moisture, wettability, solubility, flowability properties, swelling and release mechanisms were investigated. The chitosan microcapsules had a brain-like structure while the alginate and chitosan/alginate microcapsules are spherical with a smooth surface. The Compressibility Index (CI=29.09-32.25%) and Hausner Ratio (HR=1.38-1.44) values showed that all the microcapsules prepared correspond to the "poor" flowability powders group. The chitosan microcapsules exhibited the maximum release rate at pH 2.5 while the alginate microcapsules exhibited the maximum release rate at pH 6.5. Kinetics and mechanism of CEO release were studied using various mathematical models such as, zero order, first order, Higuchi model and Peppas model. The diffusional exponent (n) values of Peppas equation explains a non Fickian transport mechanism and diffusion or diffusion-swelling controlled process. Copyright © 2015 Elsevier Ltd. All rights reserved.