ArticleMolecules (Basel, Switzerland)2021
Effect of the Amount of Polysorbate 80 and Oregano Essential Oil on the Emulsion Stability and Characterization Properties of Sodium Alginate Microcapsules.
Article in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 15 citations in OpenAlex.
- Engineering Furcellaran/Xanthan Gum/Beeswax Composite Films Containing Spirulina via High-Shear Homogenisation: Structural and Physicochemical Properties.Materials (Basel, Switzerland) · 2026Article
- Palo Santo (Bursera graveolens) essential oil nanoemulsion: toxicological, antinociceptive and antimicrobial potential against bovine mastitis-associated strains.Antonie van Leeuwenhoek · 2026Article
- Microemulsions of clove, tea tree and cinnamon using different tweens: physical properties and antimicrobial activity againstJournal of food science and technology · 2025Article
- Hepato-renal protective impact of nanocapsulatedHeliyon · 2024Article
- Modeling, the Optimization of the Composition of Emulgels with Ciclopirox Olamine, and Quality Assessment.Polymers · 2024Article
- Preparation and Characteristics of Alginate Microparticles for Food, Pharmaceutical and Cosmetic Applications.Polymers · 2022Review
- Rational Design of Self-Emulsifying Pellet Formulation of Thymol: Technology Development Guided by Molecular-Level Structure Characterization and Ex Vivo Testing.Pharmaceutics · 2022Article
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Essential oils have a high volatility that leads to evaporation and loss of their pharmacological effect when exposed to the environment. The objectives of the present work were to prepare microcapsules with oregano essential oil by extrusion using sodium alginate as a shell material and non-ionic surfactant polysorbate 80 as an emulsifier to stabilize the emulsion. The present study was aimed to evaluate the physical parameters of microcapsules and to compare the influence of the amount of emulsifier and the essential oil-to-emulsifier ratio on the capsules' physical parameters and encapsulation efficiency; to our knowledge, the existing research had not yet revealed whether unstable emulsion affects the encapsulation efficiency of oregano essential oil. This study showed that increasing the emulsifier amount in the formulation significantly influenced encapsulation efficiency and particle size. Moreover, increasing the emulsion stability positively influenced the encapsulation efficiency. The emulsion creaming index depended on the emulsifier amount in the formulation: the highest creaming index (%) was obtained with the highest amount of polysorbate 80. However, the essential oil-to-polysorbate 80 ratio and essential oil amount did not affect the hardness of the microcapsules (
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