Palmarosa essential oil encapsulated in chitosan nanoparticles by ionotropic gelation: formulation and characterization

Abstract

In this study, chitosan nanoparticles containing palmarosa essential oil (PEO-CNP_s) were formed by ionotropic gelation, consisting of two parts: emulsion preparation followed by ionotropic gelation encapsulation with tripolyphosphate ions (TPP) as a crosslinker. The encapsulation method was optimized by varying three parameters, including chitosan concentration, initial oil loading in the emulsion and TPP concentration. The effects of these parameters on the encapsulation efficiency (EE) and loading capacity (LC) were analyzed. EE had an initial increase followed by a decrease in the range of three parameters. However, LC rose with varying initial oil content while it reduced with changing polymer and TPP concentration. The optimum experiment with the highest EE (10.0 g/L of chitosan, 5.0 g/L of TPP and 30.0 g/L PEO) was chosen to analyze the particle size using Dynamic Light Scanning method (DLS). With DLS measurement, the z-average diameter was 235.3 nm, and the particle size distribution was in the range of 100 – 500 nm.