Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release

Abstract

Table 1. The surface tension of pure Balangu seed gum and various Oil/Water emulsions. Treatment Sample Surface tension (mN/m) Pure gum 0.25% Balangu gum 68.24±0.05 a 0.5% Balangu gum 60.77±0.04 b PVA free 0.25% BG+0.06%T-20+EO 39.36±0.6 a 0.25% BG+0.08%T-20+EO 38.21±0.07 b 0.25% BG+0.1%T-20+EO 38.18±0.3b 0.5% BG+0.06%T-20+EO 35.02±0.02 c 0.5% BG+0.08%T-20+EO 33.45±0.05 d 0.5% BG+0.1%T-20+EO 31.70±0.04 e Constant gum 0.25%BG+0.5%PVA+0.08%T-20+EO 39.89±0.04 a 0.25%BG+1%PVA+0.08%T-20+EO 37.05±0.06 c 0.25%BG+2%PVA+0.08%T-20+EO 35.19±0.02 e 0.5%BG+0.5%PVA+0.08%T-20+EO 38.77±0.05 b 0.5%BG+1%PVA+0.08%T-20+EO 36.53±0.03 d 0.5%BG+2%PVA+0.08%T-20+EO 33.88±0.02 f Different letters within the same column indicate significant differences (p<0.05).

Preparation and Characterization of Corn Starch Bio-Active Edible Packaging Films Based on Zein Incorporated with Orange-Peel Oil

“…In this study, the amount of OPO released relative to the composite film within 300 h was recorded. The results in Figure 7 show that the relative release concentration of OPO was the highest at a ratio of 5/5, and over time it would last longer to maintain a higher release concentration without sudden release after 120 h. This phenomenon was the same as the explosive release of essential oils which was recorded by some scholars [55]. This indicated that the composite film formed by nanoencapsulation of OPO in the food industry had controllability for the release of OPO, and the surfactants Span 80 may increase the fluidity between the components and regulate the permeation rate of OPO [56].…”

Microfluidisation trends in the development of nanodelivery systems: characterisation and release study of resveratrol‐loaded nanostructured lipid carrier prepared with high‐pressure microfluidisation

“…A difference in fatty acid chain lengths of lipids leaded to structural imperfections of matrices and presents extra space for encapsulation of active ingredient. Surfactant can stabilize the formulation and also increase an entrapment of the active ingredient into the lipid matrix of the NLC system [23, 26].…”

“…The active compound release mechanism from lipid nanoparticle matrix can be categorised either in diffusional or erosion controlled, or could be administered by both mechanisms [35]. Consequently, to study the mechanism and acquire a clear view of the Res release from NLC system, the experimental data obtained from the release profile was fitted to various mathematical models, for example zero‐order, first order, Higuchi, Hopfenberg, Hixson‐Crowell, Quadratic, Korsmeyer‐Peppas, and Weibull [23, 35] were selected to anticipate the release behaviour from NLC formulation. Generally, these models have the capability to transform the active compound release profile in a mathematical function associated with the physicochemical characteristics of the formulation [15].…”

“…To investigate the release kinetics of Res from the NLC formulation, data acquired from in vitro active component release research was fitted to several standard mathematical models like Zero‐order, First order, Higuchi, Hopfenberg, Hixson‐Crowell, Quadratic, Korsmeyer‐Peppas, and Weibull [23, 24]. The accurateness and prediction abilities of the used models were compared through calculating the squared correlation coefficient.…”

Study on Preservation of Chilled Beef with Natural Essential Oil Nanocapsules

“…Determination of cooking loss was improved according to Rezaeinia et al [11]. Take appropriate amount of meat pieces x0, put them into the cooking bag and seal them, and put them into water at 75°C.…”