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Colloid and Polymer Science
Erschienen in: Colloid and Polymer Science 10/2023

20.06.2023 | Original Contribution

Preparation and evaluation of w/o/w-type emulsions for encapsulation of citronella essential oil by inverse ionic gelation

verfasst von: M. Benegra, G. H. Couto, M. G. B. Pagnoncelli

Erschienen in: Colloid and Polymer Science | Ausgabe 10/2023

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Abstract

Citronella (Cymbopogon winterianus) essential oil (EO) has a significant commercial interest. Encapsulation is crucial to maintaining EO characteristics and stability. Herein, the impact of different emulsions on the encapsulation of citronella EO by inverse ionic gelation is evaluated. The variables studied include the concentration of CaCl2 (4–12%), the addition of corn starch (0.5%) to the emulsion, and the concentration of sodium alginate solution (0.5% and 1%) in the gelling solution. Emulsions and capsules were characterized through several techniques. Complex water/oil/water (w/o/w) emulsion showed stability for only 5 min after formation. Emulsions with different concentrations of CaCl2 showed no difference in viscosity, but there was a significant effect in the alginate bath. Six proposed formulations formed intact capsules. Adding Tween 80 to the alginate bath reduced the surface tension, producing more spherical capsules. Corn starch impacted the crosslinking of the alginate with CaCl2, resulting in thicker layers with fewer cracks.

Graphical Abstract

Vorheriger Artikel Synthesis and characterization of novel xanthan gum-based pH-sensitive hydrogel for metformin hydrochloride release
Nächster Artikel Adsorption and aggregation behavior of Gemini surfactants with organic counterions

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Metadaten
Titel
Preparation and evaluation of w/o/w-type emulsions for encapsulation of citronella essential oil by inverse ionic gelation
verfasst von
M. Benegra
G. H. Couto
M. G. B. Pagnoncelli
Publikationsdatum
20.06.2023
Verlag
Springer Berlin Heidelberg
Erschienen in
Colloid and Polymer Science / Ausgabe 10/2023
Print ISSN: 0303-402X
Elektronische ISSN: 1435-1536
DOI
https://doi.org/10.1007/s00396-023-05134-w

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