Optimization and preparation of nanocapsules for food applications using two methodologies

This study investigated preparation of nanocapsules (NCs) containing food-grade ingredients using two experimental designs: a one-factor-at-a-time method (OFATM) and an optimization method (OM). Response surface methodology (RSM) was used to optimize the process. The variables explored were concentration and type of polymer wall, using polycaprolactone (PCL) and polyethylene glycol-polybutylene adipate-polyethylene glycol (PEG-PBA-PEG) (1.0-4.0 mg) polyester triblock copolymer; food oil, using olive and avocado oil (0.5-2.0 mg); solvent, using acetone and ethyl acetate (6-12 ml); and surfactant concentration, using Tween 80 and Tween 60 (1-5 mg). The optimum conditions to obtain NCs were found to be 2.0 mg of PCL and 1.65 mg of PEG-PBA-PEG, olive oil (0.5 and 0.88 mg), acetone (6 and 10.25 ml), and Tween 60 (3.0 and 4.25 mg), with 90.9 and 71.9 nm for OFATM and OM, respectively. This research was conducted to investigate the use of NCs in the manufacture of fruits.