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<p>The aim of this research was to examine the characteristics of rosemary (<i>Rosmarinus officinalis</i>) essential oil (REO) nanoencapsulated with maltodextrin (MD) and gum arabic (GA). The nanoencapsulation of the extracted essential oil was performed using different ratios of GA to MD (0:100, 25:75, 50:50, 75:25, 100:0) through a freeze-drying method. The major compounds in the free essential oil were 1, 8-cineole, nonadecane, and camphor. The total flavonoid content and total phenolic content in the free essential oil were significantly higher than those in the nanoencapsulated REO (<i>p</i> &lt; 0.05). However, the nanoencapsulated essential oil with 100% GA presented significantly higher antioxidant activity compared to the other treatments (<i>p</i> &lt; 0.05). Based on the morphological results, higher concentrations of MD resulted in a more cohesive structure, while higher concentrations of GA led to larger dimensions in the SEM images. Encapsulation efficiency, particle size, and polydispersity index were greater in the REO nanoencapsulated with a 25:75 MD to GA ratio than in other samples. The treatment containing 100% GA indicatedthe lowest release rate. According to FTIR results, the presence of higher amounts of MD in the nanocapsules made the structure more hydrophilic and enhanced hydrogen bonding between the capsule and the essential oil compounds. Results from DSC revealed that the nanoencapsulation process enhanced the thermal stability of REO.</p>

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Characteristics of lyophilized nanoencapsulated Rosmarinus officinalis essential oil with maltodextrin and gum Arabic

  • 期刊论文

  • 发表日期：

    2025年7月22日

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  • Fariba Abedi Ardakani,
  • Rezvan Pourahmad,
  • Mahnaz Hashemiravan,
  • Leila Nateghi,
  • Behrouz Akbari-Adergani

摘要

The aim of this research was to examine the characteristics of rosemary (Rosmarinus officinalis) essential oil (REO) nanoencapsulated with maltodextrin (MD) and gum arabic (GA). The nanoencapsulation of the extracted essential oil was performed using different ratios of GA to MD (0:100, 25:75, 50:50, 75:25, 100:0) through a freeze-drying method. The major compounds in the free essential oil were 1, 8-cineole, nonadecane, and camphor. The total flavonoid content and total phenolic content in the free essential oil were significantly higher than those in the nanoencapsulated REO (p < 0.05). However, the nanoencapsulated essential oil with 100% GA presented significantly higher antioxidant activity compared to the other treatments (p < 0.05). Based on the morphological results, higher concentrations of MD resulted in a more cohesive structure, while higher concentrations of GA led to larger dimensions in the SEM images. Encapsulation efficiency, particle size, and polydispersity index were greater in the REO nanoencapsulated with a 25:75 MD to GA ratio than in other samples. The treatment containing 100% GA indicatedthe lowest release rate. According to FTIR results, the presence of higher amounts of MD in the nanocapsules made the structure more hydrophilic and enhanced hydrogen bonding between the capsule and the essential oil compounds. Results from DSC revealed that the nanoencapsulation process enhanced the thermal stability of REO.