Optimization of gallic acid encapsulation in calcium alginate microbeads using Box-Behnken Experimental Design
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Optimization of gallic acid encapsulation in calcium alginate microbeads using Box‑Behnken Experimental Design Kamal Essifi1 · Mohammed Lakrat2 · Doha Berraaouan1 · Marie‑Laure Fauconnier3 · Ali El Bachiri1 · Abdesselam Tahani1 Received: 19 July 2020 / Revised: 23 September 2020 / Accepted: 30 September 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract The aim of this study was the optimization of the gallic acid (GA) encapsulation efficiency within calcium alginate microparticles by the ionotropic gelation technique, using Box-Behnken design for the surface methodology response. For this purpose, three independent variables were selected: sodium alginate concentration (X1), calcium chloride concentration (X2), and gallic acid concentrations (X3). The influence of each variable on the encapsulation efficiency was evaluated. The optimum conditions to reach maximum encapsulation efficiency were found to be: X1 = 30 g/l (3%, w/v), X2 = 21.63 g/l (2.163%, w/v) and X3 = 15 g/l (1.5%, w/v), respectively. The encapsulation efficiency was determined to be 42.8%. The obtained microbeads were further examined using differential scanning calorimetry (DSC) and Fourier transform infrared (ATR-FTIR), and the inclusion of gallic acid was confirmed. The gallic acid concentration (X3) is the statistically significant factor in the optimization process. In addition, no autoxidation of the gallic acid compound was observed in the formulated calcium alginate microbeads. Scanning electron microscope (SEM) analysis showed that the shape of the particle was spherical for all formulations and their surface is wrinkled. The release study of the gallic acid carried out in an aqueous medium at pH value 6.8, showed that the GA release pattern was fast for all systems studied (85% at 20 min), and the profile of the release was influenced by the size of the calcium alginate microbeads. The obtained results reveal that the calcium alginate microbeads prepared through the ionotropic gelation technique possess great prominent for gallic acid encapsulation as well as its liberation. Keywords Alginate microbeads · Gallic acid · Box-Behnken design · Ionotropic gelation · Microencapsulation · Release profile * Kamal Essifi [email protected] * Abdesselam Tahani [email protected] Extended author information available on the last page of the article
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Polymer Bulletin
Introduction Gallic acid (3,4,5-trihydroxybenzoic acid) is a natural phenolic compound, which is widely used for its antimicrobial and antioxidant properties. It is mostly extracted from food such as tea leaves, citrus fruits, mango, bearberry and many others [1, 2]. Gallic acid (GA) has numerous biochemical and physiological properties, as antioxidant [2–4], an antimicrobial agent [5], and an antihyperglycaemic agent [6], antiaging, anti-inflammatory activity [7, 8], it also prevents oxidative stress [9], and some kinds of cancer [10]. Nevertheless, GA shows a powerful astringency and high sensitivity to pH, temperature, lig
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