Safranal Microencapsulation by Co-Precipitation Method with Gum Arabic and Investigation of Antimicrobial Activity

Yousefi Javan, Iman; Eslami Shokuh, Somayeh Sadat; Dadmehr, Mehdi

doi:10.22077/jsr.2025.8982.1264

Document Type : Original Article

Authors

¹ Assistant Professor, Department of Plant Production, University of Torbat Heydariyeh, Torbat Heydariyeh, Iran.

² M.Sc. Student, Department of Plant Production, University of Torbat Heydariyeh, Torbat Heydariyeh, Iran

³ Associate Professor, Department of Biology, Payam Noor University, Tehran, Iran.

https://doi.org/10.22077/jsr.2025.8982.1264

Abstract

Introduction: Saffron, the most expensive spice in the world, is derived from the red stigmas of Crocus sativus L. (Iridaceae family). This valuable spice is important due to bioactive compounds like crocin, crocetin, and safranal. Among them, safranal is particularly noted for its antimicrobial and antioxidant properties. However, these compounds are unstable under environmental factors, limiting their application.
Encapsulation is an effective method for protecting bioactive compounds against environmental factors and achieving controlled release. It helps prevent evaporation and degradation by forming a protective layer, improving the stability of these compounds. This study explores the microencapsulation of safranal with Arabic gum and evaluates its antimicrobial activity.

Materials and Methods: This study aimed to microencapsulate safranal using Arabic gum as a biocompatible carrier. A 2.5% w/v Arabic gum solution was prepared with deionized water. Safranal was added at varying weight ratios (1:0, 1:1, 1:3, 1:5, 1:7, 1:9). The base solution was centrifuged at 600 rpm for 2 hours to remove impurities. After continuous stirring, safranal/Arabic gum microcapsules were formed by oven drying into a fine powder. The characteristics of the microcapsules, including particle size (DLS), structure (FTIR), crystallinity (XRD), encapsulation efficiency, and loading capacity, were evaluated.

Results and Discussion: Safranal microcapsules were produced using β-cyclodextrin (β-CD) as the wall material and gum arabic (GA) as the emulsifier in a co-precipitation method. At the optimized safranal to gum arabic ratio (1:3, w/w), the encapsulation efficiency reached 87.61%, and the average particle size was 8.20 μm. FTIR analysis confirmed the functional groups in safranal and gum arabic, indicating no new chemical reactions. These results show gum arabic acted as a carrier/emulsifier. DLS analysis confirmed uniform particle size, while XRD revealed a crystalline structure. Antimicrobial testing showed significant inhibitory effects against Botryodiplodia theobromae and Colletotrichum gloeosporioides. Additionally, loading capacity and encapsulation efficiency improved under optimized conditions.

Conclusion: This study showed that microencapsulation of safranal using Arabic gum as a biocompatible carrier effectively enhances its stability. The incorporation of Arabic gum improved particle stability and prevented oxidation and degradation of safranal. The produced microcapsules exhibited significant antimicrobial activity against fungal pathogens, suggesting their potential use in the pharmaceutical and food industries. Release profile evaluation demonstrated that Arabic gum as the encapsulation matrix allows precise control of the release rate under varying conditions. In conclusion, this research highlights the role of Arabic gum as a natural biopolymer in developing advanced microencapsulation systems, improving the therapeutic and protective properties of bioactive compounds like safranal for industrial applications.

Keywords

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