MICROENCAPSULACIÓN de Aceite de Pomelo con Alginato de Sodio por Gelificación y Extrusión Iónica: Optimización y Modelado de la Reticulación y Estudio de la Cinética de Liberación Controlada

CÁCERES, LILIANA MARIEL; VELASCO, GUSTAVO; DAGNINO, ELIANA PAOLA; CHAMORRO, ESTER RAMONA

Revista Tecnología y Ciencia

Universidad Tecnológica Nacional

Lugar: Buenos Aires; Año: 2020 p. 41 - 61

1666-6933

Essential grapefruit oil with high concentrations of limonene is used in food, cosmetic and pharmaceutical industries due to its antimicrobial properties, fragrance, and flavour. To facilitate its manipulation and protect it from adverse environmental factors, the mi-croencapsulation is used. The objective of this work was to optimize the microencapsulation process of grapefruit essential oil using external ionic gelation coupled to extrusion with sodium alginate and calcium chloride. We achieved the best encapsulation conditions with calcium chloride concentration at 7.4% w/v and a crosslinking time of 58 minutes, obtaining a yield of 62% and an efficiency of 100% with an oil loading capacity of 10% w/w. The chemi-cal adsorption of calcium as well during the crosslinking process was studied, observing a significant fit with the Elovich equation. And an adjustment of the controlled release of the essential oil was obtained to the empirical kinetic model of Korsmeyer and Peppas.