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Orthogonal Optimization and Physicochemical Characterization of Water-Soluble Gelatin-Chitosan Nanoparticles with Encapsulated Alcohol-Soluble Eugenol

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Abstract

This study aimed to develop self-assembled gelatin-chitosan (Gel-CS) nanocapsules as a water-soluble delivery system for alcohol-soluble compounds. Eugenol (Eug) selected as the model molecule for its high solubility in alcohol and insolubility in water. The study also examined different reaction conditions and reagent loading ratios to optimize eugenol-embedded gelatin-chitosan nanocapsules (Eug-Gel-CS NPs) formation. The optimal loading ratio of Gel, CS, and Eug was 3:1:2, which yielded an average particle size of 229.09 nm and an encapsulation efficiency of 50.69%. The morphological characteristics of Eug-Gel-CS NPs were further demonstrated by transmission electron microscopy. The prepared Eug-Gel-CS NPs also exhibited potential controlled-release properties in aqueous phase with the in vitro release percentage of 69.47 ± 1.24% over 36 h. This nanocapsule system may provide a platform to expand the potential applications of Eug in food and nutrition.

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Abbreviations

CS:

chitosan

Eug:

eugenol

Gel:

gelatin

Gel-CS:

gelatin-chitosan

Eug-Gel-CS NPs:

gelatin-chitosan-embedded eugenol nanocapsules

EE:

encapsulation efficiency

TEM:

transmission electron microscopy

DSC:

differential scanning calorimetry

FT-IR:

Fourier transform infrared spectroscopy

HAc:

acetic acid

DDW:

double deionized water

KBr:

potassium bromide

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Funding

This work was supported by the National Key Research & Development Program of China (Grant No. 2016YFD0401505), Food Science and Engineering College, Northwest A&F University, and Quality Inspection and Technical Supervision in Yangling, Shaanxi.

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Authors and Affiliations

  1. College of Food Science and Engineering, Northwest A&F University, Yangling, 712100, Shaanxi, China

    Qian Wang, Li Zhang & Wu Ding

  2. Key Laboratory of Agro-products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing, 100193, China

    Dequan Zhang

  3. Department of Biomedical and Nutritional Sciences, University of Massachusetts, Lowell, MA, 01854, USA

    Kevin Reed & Boce Zhang

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  1. Qian Wang
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Wang, Q., Zhang, L., Ding, W. et al. Orthogonal Optimization and Physicochemical Characterization of Water-Soluble Gelatin-Chitosan Nanoparticles with Encapsulated Alcohol-Soluble Eugenol. Food Bioprocess Technol 13, 1024–1034 (2020). https://doi.org/10.1007/s11947-020-02448-3

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