Comparison on Characterization of Orange Oil Nanocapsules Prepared by Two Coacervation Methods
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Abstract:
To compare the characterization of nanocapsules (Nano) prepared by complex coacervation (CC) and simple coacervation (SC) method, in this study orange oil Nano were prepared by CC and SC method, with gelatin, sodium alginate and chitosan as wall materials respectively. Two Nanos were then characterized by means of encapsulation efficiency (EE), size distribution, sustained release properties, Fourier transform infrared spectroscopy (FT-IR), thermogravimetric analysis (TGA) and nanoemulsion stability. The results showed that average particle size of two Nanos obeyed normal distribution, and their sizes were relatively uniform. SC-Nano had the smallest average particle size of 76.51±8.04 nm, wheras CC-Nano had the highest EE (82.97±1.49)% and yield (82.31±0.67)%. FE SEM manifested that the morphology of two Nanos were different, uniform in size, and smooth. FT-IR results confirmed that orange oil was successfully encapsulated. Each Nano had good sustained release properties, high zeta potential, and good nanoemulsion stability. TGA curves showed that SC-Nano had higher heat-resistance ability than CC-Nano. Thus, two Nanos can be applied to different food by their properties.
