Design and Characterization of Tarragon Nano-Capsulation Coated with Inulin and β-cyclodextrin Design and Characterization of Nano-Capsulation Tarragon for Parmaceutical Applications

Tarragon contain essential oils such as cinnamon, starch, osmium and flandernum. These oils have many medicinal properties. In this study, two materials of inulin and beta-cyclodextrin are used as a wall in different ratios of 0 to 100% (w / w) and tarragon oil as a core of 1 to 5 ratio was designed using Experimental Design. An ultrasound device was used to prepare nano-capsules. The diameter of the nanocapsules and the particle size distribution index were measured by the dynamic light distribution and then all samples were dried in a spray dryer. In order to investigate the shape of nano-capsules by scanning electron microscopy, we used thermal infrared analysis to determine the structure of infrared spectroscopy and to determine thermal resistance.The results showed that optimum nano-capsule with particle size of 110 nm, particle size distribution index to 48, encapsulation efficiency of 73% and moisture content of 94%. In addition, the study of essential oil release in laboratory environment showed 99% over 72 hours. Taragon nano-capsule prepared in optimum conditions with a small size and flat structure, as well as high thermal stability can be used as a suitable carrier for the use of food industry.