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Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic.

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Τίτλος: Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic.
Συγγραφείς: Mutlu N; Department of Biology, Faculty of Science and Letters, Kafkas University, Kars, Türkiye., Koç ÜG; Graduate School of Natural and Applied Sciences, Kafkas University, Kars, Türkiye.
Πηγή: Journal of food science [J Food Sci] 2026 Aug; Vol. 91 (8), pp. e71333.
Τύπος έκδοσης: Journal Article
Γλώσσα: English
Στοιχεία περιοδικού: Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE
Imprint Name(s): Publication: Malden, Mass. : Wiley on behalf of the Institute of Food Technologists
Original Publication: Champaign, Ill. Institute of Food Technologists
Ιατρικοί όροι (MeSH): Gum Arabic*/chemistry , Gelatin*/chemistry , Oils, Volatile*/chemistry , Oils, Volatile*/pharmacology , Nigella sativa*/chemistry , Plant Oils*/chemistry , Plant Oils*/pharmacology, Capsules/chemistry ; Staphylococcus aureus/drug effects ; Escherichia coli/drug effects ; Drug Compounding/methods ; Water/analysis ; Solubility ; Hydrogen-Ion Concentration ; Spectroscopy, Fourier Transform Infrared ; X-Ray Diffraction ; Freeze Drying
Περίληψη: This study aimed to encapsulate Nigella sativa essential oil (NSEO) using gelatin (Ge) and gum arabic (GA) via complex coacervation to produce NSEO microcapsules (NSEO-MCs), optimize encapsulation conditions, characterize the microcapsules, and evaluate antimicrobial activity. Response surface methodology (RSM) based on a Box-Behnken design was used to optimize pH, wall material concentration, and oil concentration. Optimal conditions were pH 4.09, wall material concentration 1.52%, and oil concentration 0.64%, yielding a predicted encapsulation efficiency (EE) of 87.38%. Freeze-dried microcapsules exhibited moisture content (MC) of 4.65%, hygroscopicity of 13.08%, water solubility (WS) of 19.44%, and moderate flowability, with a Carr's index (CI) of 17.78% and Hausner ratio (HR) of 1.22. X-ray diffraction (XRD) revealed an amorphous character in NSEO-MCs, with increased diffraction intensity at 2θ ≈ 20° attributed to the compact Ge-GA coacervate matrix. Fourier transform infrared spectroscopy (FTIR) confirmed successful encapsulation through attenuation of NSEO-characteristic C─H stretching bands and Amide I profile changes, indicating noncovalent interactions between Ge and GA. Thermogravimetric analysis (TGA) demonstrated enhanced thermal stability, with the derivative thermogravimetry (DTG) peak shifting to higher temperatures and broadening relative to free NSEO, confirming the protective role of the wall matrix. Antimicrobial evaluation by agar well diffusion showed dose-dependent inhibitory activity of both NSEO-MCs and free NSEO against Escherichia coli and Staphylococcus aureus. No significant difference was observed between NSEO-MCs and free NSEO at any tested concentration, confirming that encapsulation preserved antimicrobial efficacy. These results indicate that Ge-GA complex coacervation effectively protects NSEO while retaining its bioactive properties.
(© 2026 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.)
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Substance Nomenclature: 9000-01-5 (Gum Arabic)
9000-70-8 (Gelatin)
0 (Oils, Volatile)
0 (Capsules)
0 (Plant Oils)
059QF0KO0R (Water)
Entry Date(s): Date Created: 20260731 Date Completed: 20260731 Latest Revision: 20260802
Update Code: 20260802
PubMed Central ID: PMC13425721
DOI: 10.1111/1750-3841.71333
PMID: 42535510
Βάση Δεδομένων: MEDLINE
Περιγραφή
ISSN:1750-3841
DOI:10.1111/1750-3841.71333