Optimization of cashew gum and chitosan for microencapsulation of pequi oil by complex coacervation

Optimized conditions of cashew gum (CG)/and chitosan (CT) were evaluated for the encapsulation of pequi oil by complex coacervation. A comparison was established with gum Arabic (GA)/CT. Atfirst, the coacervation process without pequi oil was performed for determining the most appropriate proportion and pH for microparticle formation. The best conditions were of 22:1 at pH 4.5 for the CG/CT, and 6:1 at pH 3.5 for the GA/CT. Pequi oil release in a pH range was higher in pH 4.5 and 5 for GA/CT and CG/CT, respectively. Microparticle yield was about 60% for both complexes. The microparticle size was 4.8 and 2.7 mu m for CG/CT and GA/CT, respectively. The encapsulation efficiency was 86 and 89% for CG/CT and GA/CT, respectively. CG forms an interesting complex with CT, 22:1 ratio at pH 4.5, for a suitable encapsulation of pequi oil. Practical applicationsPequi oil has attractive anti-inflammatory and antioxidant properties that could be used in the formulation of new cosmetics and nutraceuticals. The microencapsulation of pequi oil assists in the conservation of these properties because it avoids the direct exposure of the actives molecules to environmental factors and to the reagents and procedures involved in the preparation of a product. Complex coacervation method is recommended for the encapsulation of lipophilic substances and has the great advantage of not using high temperatures and being carried out in aqueous medium.