Encapsulation of Peppermint Oil with Arabic Gum-gelatin by Complex Coacervation Method

The gelatin/gum arabic microcapsules encapsulating peppermint oil were prepared by complex coacervation using tannic acid as hardening agent. The effects of various parameters, includingconcentration of wall material, core material, tannic acid and Tween 80 were investigated on particlesize and encapsulation efficiency. For statistical evaluation of the parameters, Taguchi method was concerned. The size of prepared spherical microcapsules was 19-66 micrometers. The results showed that, particle size increased with increasing the core and the wall concentration and decreased withincreasing tannic acid and Tween 80 concentration. The efficiency increased by increasing the core and wall concentration and tannic acid and Tween 80 concentration had no effect on efficiency. Maximum efficiency of 82% was achieved under optimal conditions: 4% wall material, 5% core material, 0.75%tannic acid and 0.02% Tween 80. The release of microcapsules was investigated in gastric andintestinal fluid. The microcapsules released most of the core material in simulated gastric fluid (pH 1.2).

Keywords:

Encapsulation , Complex Coacervation , Menthol , Arabic Gum , Gelatin , Tannic Acid