Enhancing basil essential oil microencapsulation using pectin/casein biopolymers: Optimization through D-optimal...

Area of Science:

• Food Science and Technology
• Materials Science
• Chemical Engineering

Background:

• Basil essential oil (BEO) possesses valuable properties but requires stabilization for effective application.
• Microencapsulation (MEC) is a key technique for protecting and delivering bioactive compounds.
• Complex coacervation offers a versatile method for biopolymer-based MEC.

Purpose of the Study:

• To optimize the microencapsulation of basil essential oil (BEO) within a biopolymer matrix.
• To evaluate the efficiency, yield, and characteristics of the optimized BEO microcapsules (BEO-MCs).
• To assess the controlled release kinetics and thermal stability of the developed BEO-MCs.

Main Methods:

• A D-optimal design was utilized to optimize the microencapsulation process.
• Complex coacervation technique was employed for encapsulating BEO in a biopolymer matrix.
• Characterization involved ATR-FTIR, X-RD, SEM, and TGA-DSC analyses.
• Controlled release kinetics were modeled using established kinetic models.

Main Results:

• Optimal microencapsulation achieved high yield (80.45%) and efficiency (93.10%).
• Characterization confirmed successful encapsulation with an average particle size of 4.81 μm.
• TGA-DSC analysis indicated good thermal stability of the BEO-MCs.
• A kinetic model with R²=0.99 and RMSE=1.56% accurately described controlled release under simulated gastrointestinal conditions.

Conclusions:

• The D-optimal design successfully optimized BEO microencapsulation using biopolymers.
• The developed BEO-MCs demonstrate excellent yield, efficiency, stability, and controlled release properties.
• This optimized MEC approach presents a promising strategy for the food and pharmaceutical industries.