Modified release and antioxidant stable Lagenaria siceraria extract microspheres using co-precipitated starch

Ca-alginate hydrogel beads of Lagenaria siceraria (LS) fruit extract using co-precipitates of LS seed starch and colloidal silicon dioxide (SSD) as filler was studied. Effect of different concentrations of SSD on the encapsulation efficiency, size of microspheres, moisture content and antioxidant potential of the microspheres comprising extract was determined. The chemical composition of ethanolic extract was analysed by LC–MS. The prepared microspheres were characterized by SEM, FTIR and XRD. The incorporation of filler in hydrogel beads modified the micromeritic properties and release profile of LS fruit extract. It is observed that fillers have improved the stability of antioxidant potential of the extract. The application of this technology would improve the stability of LS fruit extract in pharmaceutical and food products.