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2000
Volume 15, Issue 8
  • ISSN: 2210-3155
  • E-ISSN: 2210-3163

Abstract

Aims

The aim of this study is to study preparation, characterization and sustained release of Encapsulated Cinnamon Essential Oil Microcapsules.

Background

In this work, encapsulated cinnamon essential oil (CEO) microcapsules were prepared, characterized, and analyzed for their sustained-release properties. CEO microcapsules were encapsulated from an alginate polymer using homogenization and extrusion, and the encapsulation mechanism used was ionic gelation. The potent antibacterial properties of natural cinnamon oil extracts and their shelf-life activity can be reduced or eliminated as a result of deterioration caused by light, heat, and oxygen exposure during production. High-speed homogenization was utilized for the encapsulation, which encloses and protects the volatile compounds from degradation.

Objective

The objective of this study is to synthesize sustained-release encapsulated cinnamon essential oil (CEO) microcapsules.

Methods

The preparation of encapsulated cinnamon oil was achieved through homogenization. The extrusion method was employed to obtain microcapsules encapsulating liquid active ingredients (AI) with alginate polymer to induce ionic gelation.

Results

SEM and Optical images reveal that all microcapsules maintain their spherical shape with clearly defined membranes. XPS analysis indicates the presence of oxygen (O), carbon (C), and sodium (Na) on the surface, suggesting the presence of an alginate-based ionic gelation. Chromatographic studies demonstrate a high encapsulation efficiency of 99%. The average microcapsule size is 261.5 nm for the fresh sample and 278 nm after 3.5 months. The zeta potential is -29.8 mV for the fresh sample and -28.2 mV after 3.5 months. Notably, there is no evidence of microcapsule agglomeration during the 3.5-month storage period as observed in the study. TGA data reveals that only 7.5% of the adsorbed water and essential oil mixture is lost at 40°C over 4 hours, in contrast to 11.7% for the adsorbed water material, indicating a sustained release of the encapsulated CEO from the microcapsules.

Conclusion

The microcapsules exhibited an impressive encapsulation efficiency of 99%, demonstrating stability over the 3.5-month investigation period and showcasing sustained-release properties.

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Preparation, Characterization and Sustained-release Study of Encapsulated Cinnamon Essential Oil Microcapsules
Natural Products Journal, The 15, e22103155292898 (2025); https://doi.org/10.2174/0122103155292898240902065307
/content/journals/npj/10.2174/0122103155292898240902065307
/content/journals/npj/10.2174/0122103155292898240902065307
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  • Article Type:     Research Article
Keyword(s): Cinnamon essential oil; encapsulation; extrusion; homogenization; microcapsules; sodium alginate

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