Encapsulation of Clove Oil within Ca-Alginate-Gelatine Complex: Effect of Process Variables on Encapsulation Efficiency

Agung Ari Wibowo, Ade Sonya Suryandari, Eko Naryono, Vania Mitha Pratiwi, Muhammad Suharto, Naila Adiba

Abstract


Karena memiliki khasiat seperti analgesik, minyak cengkeh biasa digunakan sebagai obat, antibakteri, antioksidan, dan antimikroba. Kemungkinan enkapsulasi minyak cengkeh sebagai makrokapsul padat dipelajari dengan pembuatan makrokapsul Ca-Alginate-Gelatine. Variabel proses yang digunakan adalah variasi konsentrasi alginat 1% dan 1,5% b / v, dan perbandingan massa antara alginat-gelatin divariasikan antara 1: 4, 1: 6, dan 1: 8 w /w. Selain itu, variasi konsentrasi CaCl2 (10%, 20% dan 30% w / v) sebagai cross-linking agent pembentukan kompleks Ca-Alginate juga digunakan sebagai variabel proses. Peningkatan konsentrasi alginat, gelatin dan CaCl2 nampaknya menurunkan efisiensi enkapsulasi karena terbatasnya volume ruang bebas yang terbentuk pada matriks Ca-Alginat-Gelatin. Efisiensi enkapsulasi tertinggi (93,08%) diperoleh pada penggunaan Alginat 1% w / v, dengan perbandingan alginat dengan gelatin 1: 4 dan ikatan silang dalam larutan CaCl2 10% w / v selama 15 menit.

Owing to the properties such as analgesic, clove oil is commonly used as medicine, antibacterial, antioxidant, and antimicrobial drugs. The possibility of clove oil encapsulation as a solid macrocapsule was studied by making Ca-Alginate-Gelatine macrocapsules. The process variables used were variations in Alginate concentration of 1% and 1.5% w/v, and the mass ratio between alginate-gelatine was varied between 1: 4, 1: 6, and 1: 8 w/w. In addition, variations in the concentration of CaCl2 (10%, 20% and 30% w/v) as a cross-linking agent for the formation of Ca-Alginate complexes were also used as process variables. The increase of alginate, gelatine and CaCl2 concentration seems to decreased the encapsulation efficiency because of the limitation of the free space volume formed in the Ca-Alginate-Gelatine matrix. The highest encapsulation efficiency (93.08%) was obtained in the use of Alginate 1% w/v, with a ratio of alginate to gelatine 1: 4 and cross-linking in a 10% w/v CaCl2 solution for 15 minutes.


Keywords


encapsulation; clove oil; Ca-Alginate-Gelatine; microcapsules

Full Text:

PDF

References


E.S. Chan, B.B. Lee, P. Ravindra, D. Poncelet, Prediction models for shape and size of ca-alginate macrobeads produced through extrusion–dripping method, J Colloid Interface Sci., vol. 338, no. 1, pp. 63-72, 2009.

S. Drusch, S. Berg, Extractable oil in microcapsules prepared by spray-drying: Localisation, determination and impact on oxidative stability, Food Chem. vol. 109, no. 1, pp. 17-24, 2008.

L.H. Tan, L.W. Chan, P.W.S. Heng, Effect of oil loading on microspheres produced by spray drying, J Microencapsul. vol. 22, no. 3, pp. 253-259, 2005.

L.H. Tan, L.W. Chan, P.W.S. Heng, Alginate/starch composites as wall material to achieve microencapsulation with high oil loading, J Microencapsul. vol. 26, no. 3, pp. 263-271, 2009.

C. Peniche ,I. Howland, O. Carrillo, C. Zaldı́var, M. W Argüelles, Formation and stability of shark liver oil loaded chitosan/calcium alginate capsules, Food Hydrocoll. vol. 18, no. 5, pp. 865-871,2004.

E. Chan, Preparation of Ca-alginate beads containing high oil content : Influence of process variables on encapsulation efficiency and bead properties, Carbohydr Polym. vol. 84, no. 4, pp. 1267-1275, 2011.

E. A. Soliman, A.Y. El-moghazy, M.S.M. El-din, M.A. Massoud, Microencapsulation of Essential Oils within Alginate : Formulation and in Vitro Evaluation of Antifungal Activity, J Encapsulation Adsorpt Sci. vol. 3, pp. 48-55, 2013.

S. Kegley, E. Conlisk, M. Moses, Clove Oil (Eugenol) in Marin Municipal Water District: Herbicide Risk Assessment Ch. 6. California: Pesticide Research Institute, 2010.

N. Purwanti, A.S. Zehn, E.D. Pusfitasari, N. Khalid, E.Y Febrianto, S.S. Mardjan, A. Andreas, I. Kobayashi, Emulsion stability of clove oil in chitosan and sodium alginate matrix, Int J Food Prop. vol. 21, no. 1, pp. 566-582, 2018.

S.B. Sevda, L. Rodrigues, The making of pomegranate wine using yeast immobilized on sodium alginate, African J Food Sci. vol. 5, no. 5, pp. 299-304, 2011.

A. Roy, J. Bajpai, A.K. Bajpai, Development of calcium alginate-gelatin based microspheres for controlled release of endosulfan as a model pesticide Development of calcium alginate – gelatin based microspheres for controlled release of endosulfan as a model pesticide, Indian J Chem Technol. vol. 16, pp. 388-395, 2009.




DOI: http://dx.doi.org/10.33795/jtkl.v5i1.214

Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Agung Ari Wibowo, Ade Sonya Suryandari, Eko Naryono, Vania Mitha Pratiwi, Muhammad Suharto, Naila Adiba

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

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