Extraction and nano-encapsulation of Acorus calamus rhizome extract through whey protein isolate and their properties and release rate

This study addresses the challenge of stabilizing bioactive compounds in nutraceuticals, focusing on the optimization and nano-encapsulation of Acorus calamus rhizome extract—a rich source of bioactive compounds with functional and nutraceutical potential. However, the extract’s sensitivity to environmental factors and disagreeable taste can limit its application. Ultrasound-assisted extraction proved the most effective technique for maximizing yield compared to microwave and hydrodistillation methods, with mixed solvents achieving the highest extraction results. The extract was then nanoencapsulated using whey protein isolate nanoparticles via a double emulsion in soybean oil, resulting in stable nano-emulsions with an average droplet size of 332 nm. Initial encapsulation efficiency was high (96.43%) but decreased to 85.55% over 21 days, with the emulsions exhibiting strong encapsulation stability and minimal phenolic release. These findings highlight the effectiveness of nano-encapsulation in stabilizing and potentially enhancing the bioavailability of Acorus calamus extract, making it viable for controlled-release applications in food and supplement products. Utilizing whey protein isolate as a carrier for nanoencapsulation presents a promising approach to incorporate Acorus calamus extract into long-lasting nutraceutical formulations.