Fabrication of Novel Bio-Composites Based on Rice Milk for the Delivery of Capsaicinoids as Green Herbicides against Cynodon dactylon Weed

Abstract

In this paper, rice milk-based beads were fabricated through gelation in a calcium chloride solution. Green extraction of chili pepper in water/ethanol was conducted in order to obtain powder extract (PE) rich in apigenin C-pentosyl-C-hexoside, capsaicin, and dihydrocapsaicin. The effect of capsaicinoids loading on beads’ properties was evaluated in terms of morphological and physical properties. Swelling phenomena and diameter variation of beads were studied as a function of time proving correspondence with the PE amount. The effect of ionic strength on bead swelling was considered. Kinetic studies of PE release were conducted to investigate the release profiles, which were modeled through a modified Baker and Lonsdale model by considering the change in mean diameter over time. The effect of PE loading was then correlated to the growth of Cynodon dactylon weed through in vivo tests. The results corroborate the performances of the encapsulated PE to be used as natural and green herbicide release systems able to inhibit the growth and the proliferation of weeds.