Encapsulation of Propolis by Complex Coaservation Technique: Preparation and Characterizations

International Journal of Polymer and Textile Engineering

© 2018 by SSRG - IJPTE Journal

Volume 5 Issue 3

Year of Publication : 2018

Authors : Özge İnşaatçı, Necla Yaman Turan

10.14445/23942592/IJPTE-V5I3P103

How to Cite?

Özge İnşaatçı, Necla Yaman Turan, "Encapsulation of Propolis by Complex Coaservation Technique: Preparation and Characterizations," SSRG International Journal of Polymer and Textile Engineering, vol. 5,  no. 3, pp. 15-20, 2018. Crossref, https://doi.org/10.14445/23942592/IJPTE-V5I3P103

Abstract:

 Propolis is a natural antibacterial agent. Encapsulation of propolis has not investigated since now because of its hydrophilic character. This study aims to improve propolis microencapsulation by complex coacervation using both gelatin and gum arabic as encapsulating agents to overcome this problem. To make the coacervation of a hydrophilic core material viable, a water-in-oil emulsion was first prepared using different oils. To determine effect of oil types and stirring velocity, microeccapsulation were fulfilled four oils (thyme, rice, garlic and olive) and three stirring velocity (500, 1000 and 1500 rpm). Twelve microcapsule formulations were prepared containing gelatin, gum arabic and propolis/oil emulsion. The morphology of microcapsules was analyzed by optical microscopy. The hygroscopicity, particle size, Fourier transform infrared spectroscopy and stability of the encapsulated material were also examined. All of the microcapsule formulations were spherical, multi nucleate and only slightly soluble and hygroscopic. It was possible to efficiently encapsulate propolis using the double emulsion method followed by complex coacervation. When olive oil was used, propolis was not encapsulated because of its viscosity and amount of saturated fatty acid. The effective encapsulation process for propolis was obtained with rice oil at 1500 rpm stirring velocity.

Keywords:

  Propolis, Oil, Antibacterial, Coacervation

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