Encapsulation of hexylsalicylate in an animal-free chitosan-gum Arabic shell by complex coacervation

Fabrication of oil (hexylsalicylate) encapsulated microcapsules comprising a shell gum Arabic and fungal chitosan via complex coacervation was investigated herein. This study highlights the influence fabrication conditions including ratio to chitosan, their net electrokinetic charge/zeta-potential turbidity on physico-mechanical properties resulting microcapsules. Glutaraldehyde employed as chemical cross-linking agent. Three states capsules were characterised namely, moist, air-dried spray-dried using several analytical techniques (SEM, TEM, FTIR, UV–Vis spectrophotometry). Moreover, assayed for mechanical rupture force, nominal stress at rupture, deformation which determined be 2.0 ± 0.1 mN, 3.6 0.3 MPa, 22.7 1.5%, respectively. An encapsulation efficiency (~ 60%) oil-based active ingredient an leakage rate (< 10% after one month) in water environments determined. Such promising results suggest above mentioned vegetable chitosan-gum potential carrier fragrance ingredients, presents new opportunity globally overcome cultural religious concerns associated with animal sourced products.