Optimization of cashew gum and chitosan for microencapsulation of pequi oil by complex coacervation

Abstract

Optimized conditions of cashew gum (CG)/and chitosan (CT) were evaluated for the encapsulation of pequi oil by complex coacervation. A comparison was established with gum Arabic (GA)/CT. At first, the coacervation process without pequi oil was performed for determining the most appropriate proportion and pH for microparticle formation. The best conditions were of 22:1 at pH 4.5 for the CG/CT, and 6:1 at pH 3.5 for the GA/CT. Pequi oil release in a pH range was higher in pH 4.5 and 5 for GA/CT and CG/CT, respectively. Microparticle yield was about 60% for both complexes. The microparticle size was 4.8 and 2.7 mm for CG/CT and GA/CT, respectively. The encapsulation efficiency was 86 and 89% for CG/CT and GA/CT, respectively. CG forms an interesting complex with CT, 22:1 ratio at pH 4.5, for a suitable encapsulation of pequi oil. Practical applicationsPequi oil has attractive anti-inflammatory and antioxidant properties that could be used in the formulation of new cosmetics and nutraceuticals. The microencapsulation of pequi oil assists in the conservation of these properties because it avoids the direct exposure of the actives molecules to environmental factors and to the reagents and procedures involved in the preparation of a product.Complex coacervation method is recommended for the encapsulation of lipophilic substances and has the great advantage of not using high temperatures and being carried out in aqueous medium.

Pequi oil microencapsulation by complex coacervation using gelatin-cashew gum

“…The coacervate formation was indirectly analyzed by the reading of suspension absorbance using a spectrophotometer (Cary 50 Conc, Varian) before and after cooling (8 ± 2 o C) at the wavelength of 200 nm. Only the supernatant from each sample was used for the analysis (da Silva et al, 2018).…”

“…The negative charge on cashew gum in aqueous solution makes it possible to interact with positively charged polymers. Earlier studies in this laboratory have demonstrated cashew gum as an efficient encapsulating matrix (da Silva et al, 2018;de Oliveira, Paula & de Paula, 2014;Gomez-Estaca et al, 2016;Rodrigues & Grosso, 2008). In this work, pequi oil microparticles were produced using cashew gum/gelatin matrix through complex coacervation.…”

Microencapsulation of red beet extract using chitosan‐Persian gum complex coacervates

“…Carvalho da Silva et al (2018) studied complex coacervation between cashew gum and chitosan. Their results showed that the coacervate had a zeta potential of +24.86 mV at pH 4, +3.16 mV at pH 4.5, and +3.38 mV at pH 5 (Carvalho da Silva et al, 2018). Emamverdian et al (2020) indicated that the zeta potential of gelatin and Persian gum at optimum pH (4) was −6.57 mV (Emamverdian et al, 2020).…”

“…studied complex coacervation between cashew gum and chitosan. Their results showed that the coacervate had a zeta potential of +24.86 mV at pH 4, +3.16 mV at pH 4.5, and +3.38 mV at pH 5 (Carvalho daSilva et al, 2018).Emamverdian et al (2020) indicated …”

Comparison of physicochemical properties and aqueous solubility of xanthone prepared via oil-in-water emulsion and complex coacervation techniques

“…A study performed on the microencapsulation of pequi oil also reported similar observation and difficulty in determining the mean particle sizes by dynamic scattering technique due to microparticles agglomeration. [36] Fourier transform infrared spectroscopy (FTIR) FTIR spectroscopic studies were performed to determine the interaction between core and wall. The presence of xanthone in the encapsulated samples was confirmed by the appearance of a band from the stretching of carbonyl -C = O group of xanthone in the region of 1650 cm −1 .…”