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Characterisation of gelatin nanoparticles encapsulated with Moringa oleifera bioactive extract
Author(s) -
Hani Norziah,
Azarian Mohammad Hossein,
Torkamani Amir Ehsan,
Kamil Mahmood Wan Ahmad
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13211
Subject(s) - nanocapsules , moringa , crystallinity , nanoparticle , gelatin , materials science , thermal stability , glass transition , chemical engineering , chitosan , nuclear chemistry , nanotechnology , chemistry , composite material , polymer , organic chemistry , food science , engineering
Summary This study describes the preparation and characterisation of nanoparticles with gelatin as the wall matrix to encapsulate Moringa oleifera (MO) extract using an electrospraying technique. The electrospraying conditions for voltage, flow rate and emitter/collector distance were 20 kV, 0.5 mL h −1 and 10 cm, respectively. Nanoparticles with encapsulated MO extract (1–5%, w/w) were successfully produced and characterised in relation to spectroscopic, morphological and thermal properties. Increasing amounts of MO extract resulted in a significant decrease in the nanocapsule size (ranging from 140 and 179 nm) produced. Spectroscopic analysis indicated no chemical interactions between core and wall materials. The encapsulation efficiency (EE) of MO extract‐loaded nanocapsules obtained was 83.0 ± 4.0%. Surface analysis showed that roughness decreased from 91 nm (empty beads) to 57.5 nm with addition of 3% MO extract. The thermal stability of encapsulated nanoparticles slightly increased and the glass transition temperature ( T g ) disappeared due to increase in crystallinity.