Issue

Vol. 34 No. 9 (2022): Vol 34 Issue 9

Copyright (c) 2022 AJC

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Lemongrass Oil Containing Chitosan Microcapsules by Ionotropic Gelation

https://doi.org/10.14233/ajchem.2022.23811
Y.L. Paragodaarachchi
Department of Chemistry, University of Kelaniya, Dalugama, Kelaniya, Sri Lanka
S.R. Wickramarachchi
Department of Chemistry, University of Kelaniya, Dalugama, Kelaniya, Sri Lanka

Corresponding Author(s) : S.R. Wickramarachchi

suranga@kln.ac.lk

Asian Journal of Chemistry, Vol. 34 No. 9 (2022): Vol 34 Issue 9

Abstract

Ionotropic gelation using sodium tripolyphosphate (STPP) as the crosslinker was successfully used to formulate lemongrass oil containing chitosan microcapsules. Formation of oil in aqueous chitosan polymer solution was followed by crosslinking with STPP. Optimum formulation for the synthesis of microcapsules was found varying the amounts of lemongrass oil (1-3 g), chitosan solution (1-2%) and STPP (0.5-1.0 g). Microcapsules were characterized by Fourier transform infrared spectroscopy, scanning electron microscopy and stage microscope. Encapsulation efficiency, oil content, oil load and release rates were determined by UV-visible spectroscopy. The SEM images indicated that the oil loaded capsules are spherical in shape and possess a smooth surface and their size varied between 100-1000 nm. FTIR spectra confirmed successful encapsulation of lemongrass oil within chitosan. At polymer: 1 g, oil: 3 g and crosslinker: 0.5 g gave microcapsules with higher stability and steady controlled release.

Keywords

Chitosan Ionotropic gelation Lemongrass oil Microencapsulation Sodium tripolyphosphate
Paragodaarachchi, Y., & Wickramarachchi, S. (2022). Lemongrass Oil Containing Chitosan Microcapsules by Ionotropic Gelation. Asian Journal of Chemistry, 34(9), 2337–2342. https://doi.org/10.14233/ajchem.2022.23811
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX
References
  1. N. Choudhury, M. Meghwal and K. Das, Food Front., 2, 426 (2021); https://doi.org/10.1002/fft2.94
  2. Y.P. Timilsena, M.A. Haque and B. Adhikari, Food Nutr. Sci., 11, 481 (2020); https://doi.org/10.4236/fns.2020.116035
  3. I. Uchegbu, J. Pharm. Nanotechnol., 2, 1 (2014); https://doi.org/10.2174/221173850201140528093716
  4. P. Sacco, S. Pedroso-Santana, Y. Kumar, N. Joly, P. Martin and P. Bocchetta, Molecules, 26, 660 (2021); https://doi.org/10.3390/molecules26030660
  5. R. Lahlali, H. El-Hamss, J. Mediouni-Ben Jemâa and E.A. Barka, Front. Agron., 4, 921965 (2022); https://doi.org/10.3389/fagro.2022.921965
  6. A.M. Bakry, S. Abbas, B. Ali, H. Majeed, M.Y. Abouelwafa, A. Mousa and L. Liang, Comp. Rev. Food Sci. Food Saf., 15, 143 (2016); https://doi.org/10.1111/1541-4337.12179
  7. I.H. Kim, J. Han, J.H. Na, P. Chang, M.S. Chung, K.H. Park and C. Min, J. Food Sci., 78, 223 (2013).
  8. A. Ye, J. Cui, A. Taneja, X. Zhu and H. Singh, Food Res. Int., 42, 1093 (2009); https://doi.org/10.1016/j.foodres.2009.05.006
  9. P.A. Paranagama, K.H.T. Abeysekera, K. Abeywickrama and L. Nugaliyadde, Lett. Appl. Microbiol., 37, 86 (2003); https://doi.org/10.1046/j.1472-765X.2003.01351.x
  10. C. de Bona Da Silva, S.S. Guterres, V. Weisheimer and E.E.S. Schapoval, Braz. J. Infect. Dis., 12, 63 (2008). https://doi.org/10.1590/S1413-86702008000100014
  11. A.S. Halim, M.H. Periayah and A.Z.M. Saad, Pharmacogn. Rev., 10, 39 (2016); https://doi.org/10.4103/0973-7847.176545
  12. U.G.P.P. Subasinghe and S. Wickramarachchi, Ceylon J. Sci., 48, 279 (2019); https://doi.org/10.4038/cjs.v48i3.7652
  13. B. Jamil, R. Abbasi, S. Abbasi, M. Imran, S.F. Khan, A. Ihsan, S. Javed, H. Bokhari and M. Imran, Front. Microbiol., 7, 70 (2016); https://doi.org/10.3389/fmicb.2016.01580
  14. F. Özyildiz, S. Karagonlu, G. Basal, A. Uzel and O. Bayraktar, Lett. Appl. Microbiol., 56, 168 (2013); https://doi.org/10.1111/lam.12028
  15. N.D. Devi and T.K. Maji, J. Appl. Polym. Sci., 113, 1576 (2009); https://doi.org/10.1002/app.30038
  16. P.A. Paranagama, B.Sc. (H) Thesis, Analysis of Sri Lankan Essential Oils by Gas Chromatography and Mass Spectroscopy, University of Kelaniya, University of Kelaniya, Sri Lanka (1991).
  17. L. Paviani, S.B.C. Pergher and C. Dariva, Braz. J. Chem. Eng., 23, 219 (2006); https://doi.org/10.1590/S0104-66322006000200009
  18. A.R. Mohamed Hanaa, Y.I. Sallam, A.S. El-Leithy and S.E. Aly, Ann. Agric. Sci., 57, 113 (2012); https://doi.org/10.1016/j.aoas.2012.08.004
  19. L. Marin, B. Simionescu and M. Barboiu, Chem. Commun., 48, 8778 (2012); https://doi.org/10.1039/c2cc34337a
  20. D. Hou, R. Gui, S. Hu, Y. Huang, Z. Feng and Q. Ping, Adv. Nanopart., 4, 70 (2015); https://doi.org/10.4236/anp.2015.43009
  21. D. Natrajan, S. Srinivasan, K. Sundar and A. Ravindran, J. Food Drug Anal., 23, 560 (2015); https://doi.org/10.1016/j.jfda.2015.01.001
  22. N.M. Dounighi, R. Eskandari, M.R. Avadi, H. Zolfagharian, A.M.M. Sadeghi and M. Rezayat, J. Venom. Anim. Toxins Incl. Trop. Dis., 18, 44 (2012); https://doi.org/10.1590/S1678-91992012000100006
  23. M. Gierszewska-Druzyñska and J. Ostrowska-Czubenko, Prog. Chem. Appl. Chitin Deriv., 16, 15 (2011).
  24. Y. Fu and W.J. Kao, Expert Opin Drug Deliv., 7, 429 (2011); https://doi.org/10.1517/17425241003602259
Read More
Author biographies is not available.
Download
PDF
Statistic
Read Counter : 0 Download : 0