The Development, Evaluation, and Antioxidant Activity Analysis of Chitosan Microcapsules Containing Red Ginger Oleoresin with Sodium Tripolyphosphate Prepared by Emulsion Cross-linking Technique

Jayanudin1, 2, Mohammad Fahrurrozi1, Sang Kompiang Wirawan1, Rochmadi1
Affiliation: 
1 Chemical Engineering Department, Faculty of Engineering, Universitas Gadjah Mada Jl. Grafika No. 2, Yogyakarta, Indonesia 2 Chemical Engineering Department, Faculty of Engineering, Universitas Sultan Ageng Tirtayasa Jl. Jenderal Sudirman km.3, Cilegon, Indonesia rochmadi@ugm.ac.id
DOI: 
https://doi.org/10.23939/chcht15.01.040
AttachmentSize
PDF icon full_text.pdf825.62 KB
Abstract: 
In this study, chitosan-based carrier of red ginger oleoresin was prepared using the emulsion cross-linking technique with sodium tripolyphosphate (TPP) as a cross-linking agent. The effect of chitosan and TPP concentration, as well as pH on the encapsulation efficiency, particle size and characterization of chitosan microcapsule was determined. The antioxidant activity of microcapsules was analyzed. Chitosan microcapsules containing red ginger oleoresin were produced although with non-smooth surfaces.
References: 

[1] Abu-Thabit N., Makhlouf A.: Historical Development of Drug Delivery Systems: From Conventional Macroscale to Controlled, Targeted, and Responsive Nanoscale Systems. [in:] Makhlouf A., Abu-Thabit N. (Eds.), Stimuli Responsive Polymeric Nanocarriers for Drug Delivery Applications, Woodhead Publishing 2018, 1-41. https://doi.org/10.1016/B978-0-08-101997-9.00001-1
[2] Kotze A., Luessen H., Thanou M. et al.: Chitosan and Chitosan Derivatives as Absorption Enhancers for Peptide Drugs Across Mucosal Epithelia [in:] Mathiowitz E., Chickering III D., Lehr C. (Eds.), Bioadhesive Drug Delivery Systems: Fundamentals, Novel Approaches, and Development. CRC Press 2019, 341-386.
[3] Jayanudin, Fahrurrozi M., Wirawan S., Rochmadi: J. Appl. Biomater. Funct. Mater., 2019, 17, 1. https://doi.org/10.1177/2280800018809917
[4] Jameela S., Jayakrishnan A.: Biomaterials, 1995, 16, 769. https://doi.org/10.1016/0142-9612(95)99639-4
[5] Ofokansi K., Kenechukwu F., Isah A., Okigbo E: Trop. J. Pharm. Res., 2013, 12, 19. https://doi.org/10.4314/tjpr.v12i1.4
[6] Campos E., Coimbra P., Gil M: Polym. Bull., 2013, 70, 549. https://doi.org/10.1007/s00289-012-0853-4
[7] Akolade J., Oloyede H., Salawu M et al.: J. Drug Deliv. Sci. Technol., 2018, 45, 11. https://doi.org/10.1016/j.jddst.2018.02.001
[8] Jarudilokkul S., Tongthammachat A., Boonamnuayvittaya V.: Korean J. Chem. Eng., 2011, 28, 1247. https://doi.org/10.1007/s11814-010-0485-z
[9] Alqahtani F., Aleanizy F., El Tahir E. et al.: Saudi Pharm. J., 2019, 27, 82. https://doi.org/10.1016/j.jsps.2018.08.001
[10] Csaba N., Köping-höggård M., Alonso M.: Int. J. Pharm., 2009, 382, 205. https://doi.org/10.1016/j.ijpharm.2009.07.028
[11] El-Ghorab A., Nauman M., Anjum F. et al.: J. Agric. Food Chem., 2010, 58, 8231. https://doi.org/10.1021/jf101202x
[12] Vaidya S., Bhosale R., Singhal R.: Dry. Technol., 2006, 24, 983. https://doi.org/10.1080/07373930600776159
[13] Jayanudin, Fahrurrozi M., Wirawan S., Rochmadi: Res. J. Pharm. Technol., 2018, 11, 3431. https://doi.org/10.5958/0974-360X.2018.00633.9
[14] Tan L., Chan L., Heng P.: J. Microencapsul., 2005, 22, 253. https://doi.org/10.1080/02652040500100329
[15] Jayanudin, Fahrurrozi M., Wirawan S., Rochmadi: Eng. Sci. Technol. Int. J., 2018, 22, 458. https://doi.org/10.1016/j.jestch.2018.11.008
[16] Jayanudin, Fahrurrozi M., Wirawan S., Rochmadi: Sustain. Chem. Pharm., 2019, 12, 100132. https://doi.org/10.1016/j.scp.2019.100132
[17] Gbadegesin M., Odunola O.: Br. J. Med. Med. Res., 2013, 3, 2141. https://doi.org/10.9734/BJMMR/2013/4356
[18] Liu H., Gao C.: Polym. Adv. Technol., 2009, 20, 613. https://doi.org/10.1002/pat.1306
[19] Esquivel R., Juárez J., Almada M. et al.: Int. J. Polym. Sci., 2015, 2015. https://doi.org/10.1155/2015/502058
[20] Patil S., Gupta V., Gupta K., Doddayya H.: J. Biomed. Pharm. Res., 2014, 3, 51.
[21] Hasheminejad N., Khodaiyan F., Safari M.: Food Chem., 2019, 275, 113. https://doi.org/10.1016/j.foodchem.2018.09.085
22] Tripathy S., Das S., Prasad S. et al.: Int. J. Pharm., 2012, 434, 292. https://doi.org/10.1016/j.ijpharm.2012.05.064
[23] Omar Zaki S., Ibrahim M., Katas H.: J. Nanotechnol., 2015, 2015. https://doi.org/10.1155/2015/919658
[24] Ganesh S., Kumar D., Kumar B. et al.: Asian J. Pharm. Clin. Res., 2010, 3, 179.
[25] Hosseini S., Zandi M., Rezaei M., Farahmandghavi F.: Carbohydr. Polym., 2013, 95, 50. https://doi.org/10.1016/j.carbpol.2013.02.031
[26] Kedare S., Singh R.: J. Food Sci. Technol., 2011, 48, 412. https://doi.org/10.1007/s13197-011-0251-1
[27] Eleazu C., Amadi C., Iwo G. et al.: Clin. Toxicol., 2013, 3, 1.
[28] Murthy P., Gautam R., Pura Naik J.: J. Food Process. Preserv., 2015, 39, 1905. https://doi.org/10.1111/jfpp.12428
[29] Bellik Y.:Asian Pacific J. Trop. Dis., 2014, 4, 40. https://doi.org/10.1016/S2222-1808(14)60311-X