Microencapsulation of Babassu Oil in a Xanthan Gum Matrix: A Methodological Approach

Abstract

Introduction: This study investigates the growing application of vegetable oils in the cosmetics industry, highlighting babassu oil (Attalea speciosa) as a strategic resource from Brazilian biodiversity. Extracted from the kernel, the oil accounts for approximately 65% of its composition and is particularly rich in lauric acid, which confers antioxidant, anti-inflammatory, and antimicrobial properties. The aim was to develop a methodology for microencapsulating this oil in a xanthan gum matrix to protect its bioactive compounds and enhance their bioavailability. Extraction was performed using an ultrasound-assisted bath, a technique that, through acoustic cavitation, ensures higher efficiency, purity, and preservation of the oil’s therapeutic properties. Antioxidant activity was evaluated using the DPPH assay. The encapsulation process involved emulsification and simple coacervation, utilizing xanthan gum for its high stability, biocompatibility, and matrix-forming capacity. The microcapsules were characterized by scanning electron microscopy (SEM) and particle size analysis using ImageJ. By integrating sustainable harvesting with biotechnology, this study proposes innovative solutions for the pharmaceutical, cosmetic, and food industries.   Objective: To develop and validate an accessible methodology for the microencapsulation of babassu oil in a xanthan gum matrix.   Theoretical Framework: Principles of simple coacervation, polymeric matrix encapsulation, ultrasound-assisted solvent extraction, and colloidal stability in emulsified systems.   Method: Experimental research conducted in sequential stages: oil extraction using ethanol as a green solvent, yield determination, and antioxidant activity assessment (DPPH); solution preparation and emulsification; coacervation and crosslinking with CaCl₂; purification, drying, and characterization of microcapsules via SEM and image analysis (ImageJ), with comparisons among formulations.   Results and Discussion: The microcapsules exhibited defined morphology and variable average diameter depending on the concentrations of xanthan gum and CaCl₂. Encapsulation preserved the oil’s antioxidant activity, demonstrating that the polymeric matrix acts as an effective protective barrier. Xanthan gum proved suitable for particle stabilization under different processing conditions.   Research Implications: The findings expand the potential for encapsulating vegetable oils in biopolymers, supporting applications in pharmaceutical, cosmetic, and food industries, while promoting babassu as a sustainable raw material.   Originality/Value: This study stands out for employing xanthan gum as a polymeric matrix due to its pH stability and low cost. The combination of an accessible biopolymer with the functional potential of babassu oil offers a promising approach for future research on the encapsulation of natural actives.