Author(s): El Kharraf, Sara ; Farah, Abdellah ; EL-GUENDOUZ, Soukaina ; Lourenço, João P. ; Rosa Da Costa, Ana ; El Hadrami, El Mestafa ; Machado, Alexandra M. ; Tavares, Cláudia S. ; Figueiredo, A. Cristina ; Miguel, MG
Date: 2023
Persistent ID: http://hdl.handle.net/10400.1/19412
Origin: Sapientia - Universidade do Algarve
Subject(s): Co-precipitation method; RSM experimental design; Inclusion efficiency; Volatile oils
A combined volatile oil (VO) was extracted from Rosmarinus officinalis, Lavandula angustifolia and Citrus aurantium by simultaneous hydro- and steam-distillation, and encapsulated in beta-cyclodextrin by co-precipitation. Response surface methodology (RSM) was used to optimize microencapsulation conditions. The variable recovered powder, VO retention degree, and inclusion efficiency were investigated based on two factors: solid-to-liquid and liquid-to-liquid (ethanol/water) ratios. The responses were influenced by the concentration of ethanol in the reaction mixture and the amount of VO used. VO release from the inclusion complexes was investigated in 10% ethanol and in 3% acetic acid. The obtained data were fitted to the first-order Korsmeyer-Peppas, Higuchi, and Peppas-Sahlin models. The Higuchi model gave the fittest approach for the VO release profile in both cases, showing that the release mechanism was controlled by Fickian diffusion.
