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

• Published in: Food chemistry Vol. 195; pp. 39 - 48
• Main Authors: Dima, Cristian, Pătraşcu, Livia, Cantaragiu, Alina, Alexe, Petru, Dima, Ştefan
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 15.03.2016
• Subjects: Alginates - chemistry; Capsules - chemistry; Chitosan - chemistry; Coriander essential oil; Coriandrum - chemistry; Glucuronic Acid - chemistry; Hexuronic Acids - chemistry; Hydrogen-Ion Concentration; Inulin - chemistry; Kinetic swelling; Microcapsules; Oils, Volatile - chemistry; Release mechanism; Solubility; Spray drying; Microcapsules; Spray drying; Kinetic swelling; Coriander essential oil; Release mechanism
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2015.05.044

•The Coriander EO microcapsules correspond to the “poor” flow powders group.•The inulin increases wettability and solubility of microcapsules.•The inulin decreases the encapsulation efficiency and release ratio.•The release of the Coriander EO is a swelling-diffusion controlled process. 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.