Microencapsulation of Angelica sinensis essential oil by complex coacervation using chitosan and gelatin: Optimization, characterization, in vitro digestion, and biological activity

IF 7.7 1区化学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY

International Journal of Biological Macromolecules Pub Date : 2025-05-24 DOI:10.1016/j.ijbiomac.2025.144365

Litao He , Qinmei Xu , Wenjuan Xin , Hong Gu , Yang Lin , Peilong Sun

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引用次数: 0

Abstract

Angelica sinensis essential oil (AEO), a valuable flavoring component and potential anticancer agent, possesses a distinctive odor and strong bioactivity. In this study, AEO was encapsulated using complex coacervation of gelatin (Ge) and chitosan (Chi), with the hypothesis that complex coacervation could be used to develop microcapsules capable of protecting AEO from oxidative reactions while regulating volatile compounds released during digestion. The higher encapsulation efficiency (82.68 ± 0.38 %) was achieved, as optimized by Box-Behnken design and a response surface methodology, using a wall-core ratio of 1.50:1, Ge:Chi mixing ratio of 10.38:1, and pH of 5.33. Microencapsulation of AEO permitted rapid initial release of phthalides and monoterpenes, while facilitating progressive liberation of sesquiterpenes with lower volatility. A rapid release of AEO from microcapsules occurred within the initial 120 min under pH conditions simulating gastrointestinal environments.. Furthermore, Angelica sinensis essential oil microcapsules (AEOM) exhibit strong antioxidant activity and bacteriostatic properties, making them effective in protecting essential oil components and enhancing their potential as functional food ingredients.

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壳聚糖-明胶复合凝聚法制备当归精油微胶囊：优化、表征、体外消化及生物活性研究。

当归精油具有独特的香气和较强的生物活性，是一种有价值的调味成分和潜在的抗癌剂。本研究采用明胶（Ge）和壳聚糖（Chi）的复合凝聚作用对AEO进行包封，并假设复合凝聚作用可用于开发能够保护AEO免受氧化反应的微胶囊，同时调节消化过程中释放的挥发性化合物。采用Box-Behnken设计和响应面法优化，壁芯比为1.50:1，Ge:Chi混合比为10.38:1，pH为5.33，包封效率为82.68 ± 0.38 %。AEO的微胶囊化可以使邻苯二甲酸酯和单萜快速释放，同时促进挥发性较低的倍半萜的逐步释放。在模拟胃肠道环境的pH条件下，AEO在初始120 min内快速释放。此外，当归精油微胶囊（AEOM）具有较强的抗氧化活性和抑菌性能，有效地保护了当归精油成分，提高了当归精油作为功能性食品原料的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Biological Macromolecules 生物-生化与分子生物学

CiteScore

13.70

自引率

9.80%

发文量

2728

审稿时长

64 days

期刊介绍： The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.