Microencapsulation of d- limonene using makapuno galactomannan and gum arabic -gelatin coacervation for controlled delivery

Date

4-2012

Degree

Bachelor of Science in Chemistry

College

College of Arts and Sciences (CAS)

Adviser/Committee Chair

Rodriguez, Evelyn B.

Abstract

Makapuno galactomannan simple coacervation and gum arabic-gelatin complex coacervation were employed for the microencapsulation of d-limonene, a major component of several essential oils and which can be used as flavorant and non-toxic insect repellant. Galactomannan was isolated from makapuno endosperm to give an average yield of 1.55 g/100 g solid endosperm and 1.37 g/100 g liquid endosperm. Makapuno galactomannan was found to exhibit the following characteristics: water holding capacity (21.13 ± 0.31%), average molecular weight (272,791.85 ± 6046.58 g/mol) and mannose to galactose ratio (2.36 ± 0.07). Using makapuno galactomannan as wall material, d- limonene was encapsulated by simple coacervation via oil-in-water-in-oil emulsification technique. The capsules produced were spherical polycore particles with an average size of 11.92 ± 5.21 µm. Values of 32.47 ± 1.19% encapsulation efficiency, 34.29 ± 1.26% loading efficiency, 52.23 ± 2.91% payload and 86.11% capsule yield were observed. In order to improve the encapsulation efficiency and percent payload, gum arabic-gelatin complex coacervation was employed. Using this method spherically shaped capsules having an average size of 25.12 ± 2.33 µm were produced. Values of 70.55 ± 2.01% encapsulation efficiency, 65.32 ± 1.86% loading efficiency, 189.18 ± 15.51% payload and 65.16% capsule yield were observed. The release profile of the gum arabic-gelatin d- limonene microcapsules in surfactant solution and water at 80 oC showed slow and limited release patterns. Only 19.59 ± 0.08% core material was released after 11.5 hours, while 19.45 ± 0.00% of the core material was released in hot water after 120 minutes. The results indicated that gum arabic-gelatin encapsulated d-limonene would enable the controlled release of d-limonene when formulated in a surfactant-based product such as insect repellant lotion and the survival of d-limonene as a flavorant during cooking processes at elevated temperature.

Language

English

Location

UPLB Main Library Special Collections Section

Call Number

LG 993.5 2012 C42 A681

Document Type

Thesis

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