M.A. Thesis:

Preparation of a nano- capsule based on Arabic gum hydrogel containing Anise essential oil and its antioxidant and antibacterial properties.

The essential oil of Pimpinella anisum L. is one of the natural and insoluble flavors in water, due to its aromatic properties, it is especially important in cosmetics, health and medicine. In this study, encapsulation of anise was investigated with the aim of ease of use, water solubility and protection against environmental factors by nanoemulsion method. For this purpose, emulsion containing 2.5% anise essence and Arabic gum as a wall material were prepared and then aluminum chloride or calcium chloride was added as a crosslinking agent to the emulsion. By adding essential oil, the emulsion was prepared by homogenizer at 15000 rpm and 10 minutes, and sonication with a control range of 100% and a frequency of 20 kHz for 15 minutes at 25 ° C. All of the microcapsules dissolved well in water gave a clear solution. The results of particle diameter and electron microscopy tests confirmed the production of emulsion nanoparticles. The infrared spectroscopy spectrum confirmed the presence of anise essential oil in emulsion nanoparticles. Finally, the antioxidant properties of emulsion nanoparticles were studied by free radical scavenging method, which had acceptable antioxidant properties.

Keywords: encapsulation, anise essential oil, Arabic gum, crosslinking agent