TY  - BOOK
AU  - S B Shruthi
AU  - G N Rameshaiah
TI  - Microencapsulation of Citrus sinensis peel extract using synthesised guar gum grafted acrylic acid superabsorbent polymer: Studies on sustainable release kinetics and antimicrobial activity
KW  - Antimicrobial activity
KW  - Citrus sinensis peel extract
KW  - Microencapsulation
KW  - Release kinetics
KW  - Superabsorbent polymer
N2  - Citrus sinensis peel, a major waste fraction of C. sinensis fruit, contains phytochemicals such as flavonoids, terpenoids, saponins,  tannins,  etc.,  which  find  application  in  the  wide  horizon.  In  order  to  protect  an  active  component  from  physical  and chemical reactions and retain its functional properties, microencapsulation is a technique that creates a functional barrier between  core  and  shell  material.  This  study  tailored  shell  material  to  obtain  guar  gum  grafted  acrylic  acid  superabsorbent  polymer  (GG-g-AASAP)  via  microwave  irradiated  graft  polymerisation.  The  effect  of  monomer  (acrylic  acid),  initiator  (Ammonium  persulfate),  crosslinker  (methylene  bis  acrylamide),  and  reaction  time  on  grafting  percentage  was  evaluated  and  optimised.  The  GG-g-AA  SAP  was  characterised  by  Fourier  Transform  Infrared  (FTIR)  spectroscopy  and  Scanning  Electron  Microscopy  (SEM)  to  confirm  the  grafting  of  acrylic  acid  onto  guar  gum.  The  peel  of  C.  sinensis  was  extracted  using  an  aqueous  extraction  method  with  a  yield  percentage  of  10.8%.  Phytochemical  qualitative  analysis  illustrates  the  presence  of  various  phytochemicals  like  flavonoids,  tannins,  saponins,  terpenoids,  etc.;  C.  sinensis  was  encapsulated  by  coacervation  phase  separation  method  using  synthesised  GG-g-AA  SAP,  which  resulted  in  the  encapsulation  efficiency  of  76.8%.  Release  kinetics  followed  zero-order  kinetics  and  the  Korseymeyermodel,  which  approves  super  case  II  transport  with  sustainable  release.  Encapsulated  C.  sinensisis  tested  against  a  gram-negative  bacteria,  Escherichia  coli,  and  a  gram-positive bacteria, Bacillus subtilis, which exhibited antibacterial properties. The results depict a higher zone of inhibition for encapsulated C.  sinensis  than  that  without  encapsulation.  The  study  suggests  that  encapsulation  has  increased  the  antibacterial property of C. sinensis due to barrier protection from GG-g-AA SAP
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