Synthesis of Vegetable Fat Containing Chitosan Microparticles with Improved Physical and Delivery Properties

The present study describes the encapsulation of vegetable fats (cocoa butter and mango butter) within chitosan microparticles by double emulsion technique to prevent leaching of the internal apolar phase. Leaching studies suggested negligible leaching of the internal phase (～12–14%) when the fats were encapsulated as compared to the control (～40%). Fourier transform infrared spectroscopy and differential scanning calorimeter studies confirmed the successful encapsulation of fats. The release of drug (ciprofloxacin) from the microparticles was diffusion and erosion mediated and were capable to elicit antimicrobial activity against Escherichia coli. The study suggests that the developed microparticles have the potential for controlled delivery of antimicrobials.