Liu Yanhong, Liu Mengyao, Zhao Juan, Wang Dezhen, Zhang Lingling, Wang Hui, Cao Wanqi, Wang Shuo
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, P. R. China.
Tianjin Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin, P. R. China.
J Food Sci. 2021 Dec;86(12):5397-5408. doi: 10.1111/1750-3841.15943. Epub 2021 Nov 10.
In this paper, the interface polymerization method was used to prepare Osmanthus essential oil microcapsules. The optimal preparation process of Osmanthus essential oil microcapsules was explored as follows: the dosage ratio of Osmanthus essential oil to N100 was 6:1, the reaction temperature was 70°C, and the reaction time was 2 h. The encapsulation efficiency of Osmanthus essential oil microcapsules could reach 80.31%. The particle size distribution, morphology, chemical structure, and thermal stability of the obtained microcapsules were characterized by laser particle size analyzer, scanning electron microscopy, Fourier transform infrared spectroscopy, and thermogravimetric analysis. The release kinetics and storage stability experiments of the microcapsules were studied. The results showed that the average volume diameter of the microcapsules was 101.2 µm. The microcapsules were in the shape of full spheres, with a smooth surface, low viscosity, and high elasticity. Microencapsulation improved the thermal stability of Osmanthus essential oil and promoted the slow release of essential oil. The synthesized microcapsules showed good storage stability under refrigerated and dark conditions, which indicated that microcapsules had broad application prospects in food, medicine, and other fields. PRACTICAL APPLICATION: In this study, we prepared a polyurea membrane to encapsulate Osmanthus essential oil microcapsules by interfacial polymerization. The encapsulation conditions of the microcapsules were optimized and the structure of the microcapsules was characterized in this study. The results showed that microcapsules had a full spherical shape with a smooth surface, high elasticity, good sustained-release ability, good thermal stability, and storage stability. These properties indicated that microcapsules have good application prospects and can be used as a high-quality flavor with a long residual effect and high thermal stability for food and cosmetic scope.
本文采用界面聚合法制备桂花精油微胶囊。探索了桂花精油微胶囊的最佳制备工艺如下：桂花精油与N100的用量比为6:1，反应温度为70℃，反应时间为2小时。桂花精油微胶囊的包封率可达80.31%。通过激光粒度分析仪、扫描电子显微镜、傅里叶变换红外光谱和热重分析对所得微胶囊的粒径分布、形态、化学结构和热稳定性进行了表征。研究了微胶囊的释放动力学和储存稳定性实验。结果表明，微胶囊的平均体积直径为101.2μm。微胶囊呈完整球形，表面光滑，粘度低，弹性高。微胶囊化提高了桂花精油的热稳定性，促进了精油的缓释。合成的微胶囊在冷藏和黑暗条件下表现出良好的储存稳定性，这表明微胶囊在食品、医药等领域具有广阔的应用前景。实际应用：在本研究中，我们通过界面聚合制备了一种聚脲膜来包封桂花精油微胶囊。优化了微胶囊的包封条件，并对微胶囊的结构进行了表征。结果表明，微胶囊呈完整球形，表面光滑，弹性高，缓释性能好，热稳定性和储存稳定性好。这些特性表明微胶囊具有良好的应用前景，可作为一种具有长效残留效应和高热稳定性的优质香料用于食品和化妆品领域。
