OPTIMIZATION OF ENCAPSULATED CLOVE OIL PARTICLE SIZE WITH BIODEGRADABLE SHELL USING DESIGN EXPERT METHODOLOGY

Abstract

To protect clove oil from volatilization and oxidation, encapsulation in nano scale by biocompatible polymers
via ultrasonication emulsification was performed. In order to define an optimal particles size of encapsulated clove
oil, a novel crossed experimental design, including mixture design along with the clove oil concentration as
process parameter was employed. For this purpose, 28 different formulas by combination of both mixture and
process factors were prepared. The encapsulated shell having fixed composition of mixture (20 %): Arabic gum
(0-20 %, w/w), whey protein concentrate (0-20 %, w/w) and Tween 80 (0-4 %, w/w) was used. Moreover, the
effect of variable content of clove oil (2 to 10 %, w/w) as a core of particles and the remaining of blending is
Milli-Q water was investigated. Particles size of all samples, were characterized by dynamic light scattering.
Analysis of variance was preformed to analyze experimental data while using stepwise regression analysis. The
developed models from the Based on experimental design necessary models were developed; the model having
high coefficient of determination (R2=0.995) value; also predicted and fitted well with the experimental data.
Finally, from the optimal encapsulating condition obtained particles size of encapsulated of clove oil (128.2 ± 4.3
nm) that was close to predicted value (135.7 nm).