Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization

The “millifluidic” technique could be considered as a novel approach for encapsulation of bioactive compounds and has promising perspective in the field food engineering or pharmaceutical science. In this study, we aim to optimize cinnamon essential oil (CEO) by droplet-based millifluidic with four responses: efficiency (EE), loading capacity (LC), sphericity factor (SF) size calcium-alginate millicapsules. effects alginate concentration (20–30 g/L), flow rate (1–1.6 mL/min), CEO (0.6–0.8 mL/min) were Box-Behnken design. best chitosan coating layer on optimized samples was selected based Young modulus regression models showed significant effect (p < 0.05) three variables characteristics optimal millicapsules 3.58 ± 0.23 mm diameter 0.96 0.01 S F 98.96 1.2% 70.14 1.8% EE LC, respectively. SEM images exhibited rough external surface which changed rigid smooth through coating. results DSC FTIR tests demonstrated entrapment without any chemical interaction encapsulant materials. disarray crystallinity structure XRD patterns revealed successful non-Fickian case II mouth small intestine anomalous transport stomach main release mechanisms coated profile also fitted well Ritger-Peppas model. • Cinnamon encapsulated method. Response methodology used optimization process. produced 98.96% diameter. Chitosan-coated capsules protected simulated GI tract. kinetic comprehensively studied.