Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation

Olive oil loaded alginate milliparticle with chitosan coating: fabrication and evaluation Ahmad Hadipour, Zahra Mahmoudi, Saeed Manoochehri, Heshmatollah Ebrahimi-Najafabadi, Zahra Hesari Nutrition & Food Science, Vol. ahead-of-print, No. ahead-of-print, pp.- Particles are of the controlled release delivery systems. Also, topically applied olive oil has a protective effect against ultraviolet B (UVB) exposure. Due to its sensitivity to oxidation, various studies have investigated the production of olive oil particles. The purpose of this study was to use chitosan and sodium alginate as the vehicle polymers for olive oil.The gelation method used to prepare the sodium alginate miliparticles containing olive oil and particles were coated with chitosan. Morphology and size, zeta potential, infrared spectrum of olive oil miliparticles, encapsulation efficiency and oil release profile were investigated. Among 12 primary fabricated formulations, formulations F5 (olive oil loaded alginate miliparticles) and F11 (olive oil loaded alginate miliparticles + chitosan coat) were selected for further evaluations.The size of the miliparticles was in the range of 1,100–1,600 µm. Particles had a spherical appearance, and chitosan coat made a smoother surface according to the scanning electron microscopy. The zeta potential of miliparticles were −30 mV for F5 and +2.7 mV for F11. Fourier transform infrared analysis showed that there was no interaction between olive oil and other ...
Source: Nutrition and Food Science - Category: Nutrition Authors: Source Type: research