Nanoencapsulation of Antioxidant-Rich Fraction of Roasted Moringa oleifera L. Leaf Extract: Physico-Chemical Properties and in Vitro Release Mechanisms ()
Affiliation(s)
1Department of Food Science and Nutrition, National School of Agro-Industrial Sciences, ENSAI, University of Ngaoundere, Ngaoundere, Adamawa Region, Cameroon.
2Pharmacology and Toxicology Laboratory, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India.
ABSTRACT
Nanocapsules (NC) of antioxidant rich fraction of roasted Moringa leaves were prepared using
emulsion coacervation technique with alginate (ALG) and/or chitosan (CTS) as
biopolymers. NC were characterized based on particle size, polydispersity index
(PDI), zeta potential, encapsulation efficiency (EE) and loading capacity (LC).
Substituting CTS with ALG in NC caused a reduction in particle size and PDI,
and enhanced EE. Mean particle size dropped from 1209 nm in 1:3 to 413 nm in
3:1 ALG/CTS-NC; PDI decreased from 0.9% to 0.2% and zeta potential from -5.4 to -28.1
mV. The highest EE (87.6%) and LC (13%) were obtained with ALG-CTS-NC (3:1).
ALG-NC were spherical while both CTS and ALG-CTS-NC were ovoid. ALG and
ALG-CTS-NC were oil/water emulsions while CTS-NC formed water/oil emulsions.
60% and 70% of bioactives in ALG-CTS-NC (3:1) were released in simulated
gastric and intestinal fluids respectively after 400 min. Release of
antioxidants from NC is concentration-dependent (First order model) and
involves simultaneously diffusion (Higuchi model), swelling (korsmeyer-Peppas
model) and erosion (Hixson-Crowell model) mechanisms.
Share and Cite:
Nobossé, P. , Fombang, E. , Singh, D. and Mbofung, C. (2021) Nanoencapsulation of Antioxidant-Rich Fraction of Roasted
Moringa oleifera L. Leaf Extract: Physico-Chemical Properties and
in Vitro Release Mechanisms.
Food and Nutrition Sciences,
12, 915-936. doi:
10.4236/fns.2021.129068.