Preparation And Evaluation Of Cinnamon Oil Microcapsules

Cinnamon oil was microencapsulated using complex coacervation andβ-cyclodextrin inclusion methods, focusing on the study of best technology of the methods above, meanwhile, a preliminary study of the microcapsules'features was accomplished under the best technology, which including the researches:1. Cinnamon oil was microencapsulated using complex coacervation of gelation- gum Arabic. Orthogonal experiment was used to optimize microencapsulation efficiency including three independent variables:the pH value, the core-wall material ratio, the reaction temperature. The optimal conditions for preparing microcapsules by complex coacervation were obtained as follows:the pH value:4.0, the core-wall material ratio: 3:1, the reaction temperature:40℃. The embedding rate of microcapsules reaches 82.4% under these conditions and the size of particle is uniform, moreover, there is almost no poly-manifold phenomenon. Comparing with formaldehyde. transglutaminase(TG) exhibited similar hardening effectiveness. Meanwhile, TG was proved to be safe and no-toxic, consequently, it is feasible to use TG as a cross-linking agent.2.β-cyclodextrin(β-CD) inclusion complex was prepared through saturated water solution method. The effect of core-wall material ratio, reaction temperature, stirring time on embedding rate was very significant. The optimal conditions forβ-CD inclusion complex attained by orthogonal experiment were as follows:the ratio of cell wall:1:8, the reaction temperature:50℃. stirring time:2 hours. The embedding rate of Cinnamon oil prepared through these conditions was about 84.5%. Higher embedding rate was universally acknowledged to be the primary object of production of microcapsules, taken in this sense, saturated water solution method is superior to the complex coacervation method. In addition, the saturated water solution method is simple and inexpensive.β-CD is cheap and no-toxic, especially. In a word, it is feasible to realize industrialization of microencapsulation of Cinnamon oil by saturated water solution method.3. Microcapsules were prepared under optimal conditions by saturated water solution method, and their physical and chemical features and stability were investigated. The results showed as follows:embedding rate:84.5%, the yield:76.3%, moisture content: 2.66%, besides, the good solubility was performed by microcapsules. And above all, Cinnamon oil was more stable to light, thermal condition and high humidity after microencapsulation.