Characterisation of gelatin nanoparticles encapsulated with Moringa oleifera bioactive extract

Abstract

Summary This study describes the preparation and characterisation of nanoparticles with gelatin as the wall matrix to encapsulate Moringa oleifera (MO) extract using an electrospraying technique. The electrospraying conditions for voltage, flow rate and emitter/collector distance were 20 kV, 0.5 mL h−1 and 10 cm, respectively. Nanoparticles with encapsulated MO extract (1–5%, w/w) were successfully produced and characterised in relation to spectroscopic, morphological and thermal properties. Increasing amounts of MO extract resulted in a significant decrease in the nanocapsule size (ranging from 140 and 179 nm) produced. Spectroscopic analysis indicated no chemical interactions between core and wall materials. The encapsulation efficiency (EE) of MO extract‐loaded nanocapsules obtained was 83.0 ± 4.0%. Surface analysis showed that roughness decreased from 91 nm (empty beads) to 57.5 nm with addition of 3% MO extract. The thermal stability of encapsulated nanoparticles slightly increased and the glass transition temperature (Tg) disappeared due to increase in crystallinity.

Loading lime by‐product into derivative cellulose carrier for food enrichment

“…Sixteen gram of this product was added to 100 ml of ethanol (70%), and the mix was treated with ultrasonic (60 Hz, 200 W, 50°C for 2 hr) and was filtered through Whatman filter papers of 125 mm and treated to the rotary vacuum evaporator at 40°C (IKA RV 10D). Then, it was extracted and freeze-dried (Dena Tehran, Iran vacuum at 0.98 × 106 bar, and −40°C condenser temperature) (Inoue, Tsubaki, Ogawa, Onishi, & Azuma, 2010;Khan, Abert-Vian, Fabiano-Tixier, Dangles, & Chemat, 2010).…”

Effects of ethylene‐acrylic acid ionomer on thermomechanical and electrochromic properties of electrochromic devices using gelatin‐based electrolytes

“…This was due to the structural transition of gelatin from semicrystalline to crystalline phase. [48] This was confirmed by the increase of degree of crystallinity (X c ) in gelatin polymer matrix (Table 1). Moreover, new T m peaks at 101.8, 99.3, and 122 C appeared in thermograms of the gelatin films blended with 2.5, 5, and 10% of EAA, respectively.…”

“…Both experiments were carried out under nitrogen gas atmosphere at a heating rate of 20 C/min. The percentage crystallinity (X c ) of neat gelatin, neat surlyn, and their blends with different EAA percentages were calculated from the standard formula and the enthalpy values suggested by Pielichowsk et al [43] ΔH m is the heat of melting of the neat gelatin and/or the ionomer and ΔH 0 m is the heat of melting of 100% crystalline gelatin (62.05 J/g) [44] or EAA ionomer (293 J/g). [45] Ion conductivity of the gelatin-based electrolyte films was determined by an impedance spectroscopy technique, using a Potentiostat, Versa STAT4 machine.…”

Encapsulation of Moringa oleifera Extract in Ca-Alginate Chocolate Beads: Physical and Antioxidant Properties

“…With respect to its antioxidant properties, an appreciable number of studies have been conducted within the last few years [8][9][10]. Moringa oleifera extract has also been successfully encapsulated using different techniques in various systems, such as electrospun nanofibers [11], microemulsions [12], phytosomes [13], and spray-dried capsules [14].…”