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Microencapsulation of gallic acid in chitosan, β-cyclodextrin and xanthan

2013; Elsevier BV; Volume: 46; Linguagem: Inglês

10.1016/j.indcrop.2012.12.053

1872-633X

Cleonice Gonçalves da Rosa, Caroline Dellinghausen Borges, Rui Carlos Zambiazi, Michael Ramos Nunes, Edílson V. Benvenutti, Suzane Rickes da Luz, Roseane Farias D’Avila, Josiane Kuhn Rutz,

Nanocomposite Films for Food Packaging

The microencapsulation of gallic acid (GA) with chitosan (C), β-cyclodextrin (β-CDS) or xanthan (X) was prepared by the lyophilization method. The encapsulation was verified by Fourier transform infrared spectroscopy, UV–visible spectroscopy, scanning electron microscopy, differential scanning calorimetry and thermogravimetric analysis. Both the encapsulation efficiency and the antioxidative activity were evaluated. According to our results, the gallic acid was encapsulated by lyophilization in matrices of chitosan, β-cyclodextrin and xanthan. The encapsulated gallic acid showed no loss of antioxidant capacity and different characteristics from the pure gallic acid confirming the techniques used. With the chitosan matrix, a higher encapsulation efficiency, and capsules with characteristic shape were obtained.